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Easy Crispy Witch s Fingers Chicken Strips Recipe
C. Motter Cindy

Witch’s Fingers Chicken Strips

Witch’s Fingers Chicken Strips deliver eerie presentation with everyday ingredients and a quick prep time. This recipe blends comfort food with theatrical plating, turning classic chicken strips into spooky fingers with simple shaping and garnishes. Family friendly, customizable, and perfect for Halloween parties, these strips are crunchy, juicy, and irresistible.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 4 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken tenders or cut chicken breast into strips
  • 1 cup all purpose flour
  • 2 large eggs beaten
  • 1 cup panko crumbs or crushed cornflakes for extra crunch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • olive oil or vegetable oil for shallow frying or spray oil for baking
  • Optional pickled almond halves or sliced olives for nails
  • Optional food safe red gel or ketchup for a bloody effect

Equipment

  • cutting board,
  • - Mixing bowls
  • Skillet or oven
  • Wire rack

Method
 

  1. Clean and dry a cutting board and set three shallow bowls in a row for flour, egg wash, and crumbs.
  2. Combine flour with smoked paprika, garlic powder, salt, and black pepper in the first bowl.
  3. Beat the eggs in the second bowl until blended.
  4. Add panko crumbs to the third bowl and press with your fingers to make them slightly finer for better coating.
  5. If using whole breasts, slice into long narrow strips about 1 inch wide and 4 inches long for a finger look. If using tenders, use them as is and gently squeeze one end to create a tapered fingertip shape.
  6. Coat each piece first in the seasoned flour, then dip into the beaten eggs, and finally press into the panko crumbs making sure to press firmly to help the crumbs adhere.
  7. Optionally repeat the egg and crumb step for a thicker crust and extra crispness.
  8. Gently press a blanched almond half or a slice of black olive into the narrow tip of each strip to create a nail; the almond or olive should sit snugly in the crust.
  9. To bake: Preheat oven to 400°F and place strips on a parchment-lined sheet pan, spray lightly with oil. To fry: Heat a shallow pool of oil in a wide skillet to 350°F.
  10. Bake for 12 to 18 minutes, flipping once until golden and chicken reaches 165°F. Fry about 2 to 3 minutes per side until golden and cooked through.
  11. Transfer cooked strips to a wire rack or paper-lined plate to drain for 2 minutes to keep the crust crisp.
  12. Add a tiny dab of red gel or ketchup at the base of each nail for a dramatic effect; wipe excess for a realistic finish.
  13. Arrange the Witch’s Fingers Chicken Strips on a platter with dipping bowls of choice and some faux cobweb garnishes for a spooky display.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 120mgSodium: 550mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2.5mg

Notes

You can make this dish gluten free, vegan, or low-carb with simple ingredient substitutions listed in the recipe. Make ahead and freeze uncooked strips for convenience. For best texture, reheat in oven or air fryer instead of microwave.
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