How to Cook Halloween 'spooky Fingers

Spooky Cheesy Shredded Wheat Chicken Fingers is a great dish for the kids at Halloween time. It may look frightening, but don't be scared to make it....

Ingredients

Ingredients

  • 2 chicken breasts (large)

For the marinade

  • 100 ml (3 ½ fl oz) skimmed milk, plus 1 tbsp for dipping
  • 1 garlic clove, crushed
  • 1 tsp thyme leaves or half tsp dried
  • 1 tbsp fresh lemon juice

Chicken finger covering

  • 90g Bitesize Shredded Wheat
  • 2 tbsp finely grated cheddar cheese
  • 4 tbsp grated Parmesan
  • Half tsp paprika
  • 1 egg
  • Light sunflower oil spray

To decorate

  • 8 mini plum tomatoes
  • 4 tbsp tomato ketchup

To serve

  • 8 new potatoes, scrubbed
  • 4 cherry tomatoes
  • 8 slices of black olive
  • 160g cooked peas
  • 160g cooked sweetcorn

Steps

  1. Image titled Cook Halloween 'spooky Fingers Step 1
    1
    Cut each large chicken breast in half, cover with cling film and beat out a little; cut into strips and put in a bowl.
  2. Image titled Cook Halloween 'spooky Fingers Step 2
    2
    Mix the skimmed milk, garlic, thyme, and lemon juice (the mixture will separate a little from the lemon juice but this is ok). Pour over the chicken, cover, and leave to marinade in the fridge for 4 hours or overnight.
  3. Image titled Cook Halloween 'spooky Fingers Step 3
    3
    Heat the oven to 160C/Fan 140C/325F/gas mark 3.
  4. Image titled Cook Halloween 'spooky Fingers Step 4
    4
    Boil the potatoes for about 10 minutes then transfer to a baking tray and bake in the oven for about 15 minutes.
  5. Image titled Cook Halloween 'spooky Fingers Step 5
    5
    Whilst the potatoes are cooking, put 50g of Bitesize Shredded Wheat in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs. Mix with the Parmesan, cheddar cheese and paprika and transfer to a large plate.
  6. Image titled Cook Halloween 'spooky Fingers Step 6
    6
    Whiz the remaining 40g Bitesize Shredded Wheat in a food processor until fine and spread out onto another plate.
  7. Image titled Cook Halloween 'spooky Fingers Step 7
    7
    Whisk the egg in a small bowl with the tablespoon of milk.
  8. Image titled Cook Halloween 'spooky Fingers Step 8
    8
    Remove the chicken strips from the marinade, shaking off any excess and toss in the whizzed up plain Bitesize Shredded Wheat.
  9. Image titled Cook Halloween 'spooky Fingers Step 9
    9
    Dip in the beaten egg and roll in the cheesy Bitesize Shredded Wheat coating.
  10. Image titled Cook Halloween 'spooky Fingers Step 10
    10
    Spray light sunflower oil into a large non-stick pan and fry over a medium heat for 2–3 minutes each side, until golden and crisp. Cool slightly before serving.
  11. Image titled Cook Halloween 'spooky Fingers Step 11
    11
    To decorate, place half a mini tomato on one end of the chicken finger to imitate a red fingernail.
  12. Image titled Cook Halloween 'spooky Fingers Step 12
    12
    To make the potato eyes, top each potato with half a cherry tomato topped and an olive slice. Serve four chicken fingers with two potato eyes, sweetcorn, peas, and tomato sauce!
  13. Image titled Cook Halloween 'spooky Fingers Step 13
    13
    To freeze put uncooked, coated chicken strips on a baking sheet lined with cling film. Cover with more cling film and freeze until solid then transfer to a re-sealable box or freezer bag. To cook direct from frozen, add 1 minute extra cooking time for frying.
  14. Image titled Cook Halloween 'spooky Fingers Final
    14
    Finished.

Article Info

Categories: Halloween Food & Treats