Monster Claws

Monster Claws

Monster Claws


Makes about 30 strips


2 tablespoons flour
1 tablespoon plus 2 teaspoons cajun seasoning, divided
1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips
1-1/2 cups cornflake crumbs
2 tablespoons chopped green onion
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangles
Barbecue sauce


  1. Preheat oven to 350°F. Lightly grease baking sheets. Place flour and 2 teaspoons cajun seasoning in large resealable food storage bag. Add chicken and seal. Shake bag to coat chicken.
  2. Combine cornflake crumbs, green onion and remaining 1 tablespoon cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl.
  3. Dip each chicken strip into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet.
  4. Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.
  5. When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce for dipping.

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