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Crunchy Monster Claws

 Crunchy Monster Claws
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
15 ServingsPrep/Total Time: 30 min.


  • 1 small sweet yellow pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons plus 1 tablespoon Cajun seasoning, divided
  • 3 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


  • 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.
Nutritional Facts: 1 claw (calculated without barbecue sauce) equals 58 calories,

2 of 2

Crunchy Monster Claws (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 42 mg cholesterol, 150 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.