Crunchy Monster Claws Recipe

Crunchy Monster Claws Recipe
Crunchy Monster Claws Recipe photo by Taste of Home
Publisher Photo

Crunchy Monster Claws Recipe

Be the first to add a review
Publisher Photo
Cajun seasoning adds flavor, and a crunchy coating helps keep these chicken fingers moist. This recipe makes a great appetizer to serve at any Halloween gathering. It'll "grab" the attention of kids of all ages. —Mary Ann Dell, Phoenixville, Pennsylvania
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small sweet yellow pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons plus 1 tablespoon Cajun seasoning, divided
  • 3 large eggs, lightly beaten
  • 1-1/2 cups cornflake crumbs
  • 2 tablespoons chopped green onion
  • 1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips
  • Barbecue sauce

Directions

Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning.
Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear.
Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce. Yield: 15 appetizers.
Originally published as Crunchy Monster Claws in Simple & Delicious September/October 2008, p35

Nutritional Facts

1 each: 58 calories, 1g fat (0 saturated fat), 42mg cholesterol, 150mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

  • 1 small sweet yellow pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons plus 1 tablespoon Cajun seasoning, divided
  • 3 large eggs, lightly beaten
  • 1-1/2 cups cornflake crumbs
  • 2 tablespoons chopped green onion
  • 1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips
  • Barbecue sauce
  1. Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning.
  2. Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear.
  3. Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce. Yield: 15 appetizers.
Originally published as Crunchy Monster Claws in Simple & Delicious September/October 2008, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrunchy Monster Claws

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review