Witch's Chicken Fingers

Name: Witch's Chicken Fingers Sharing Dish | with Scary Sweet Chilli Mayo Dip
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 64 grams Mayonnaise; 50 grams Breadcrumbs; 1 sachet(s) Roasted Spice and Herb Blend; 2 unit(s) British Chicken Breasts; 32 grams Sweet Chilli Sauce; 15 grams Toasted Flaked Almonds; 2 tbsp Oil for the Breadcrumbs; 1 tsp Sugar

Sharing Dish | with Scary Sweet Chilli Mayo Dip

Recipe Development TeamPublished on September 30, 2024

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Serve up a fright this Halloween with our fiendishly flavoursome recipes. These Witch's Chicken Fingers may look a little creepy, but they're terrifyingly tasty!

Allergens:

Egg

•Mustard

•Cereals containing gluten

•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

64 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

2 unit(s)

British Chicken Breasts

32 grams

Sweet Chilli Sauce

15 grams

Toasted Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

1 tsp

Sugar

Nutritional information

Energy (kJ)2162 kJ

Energy (kcal)517 kcal

Fat24.3 g

of which saturates3.1 g

Carbohydrate33.9 g

of which sugars10.2 g

Dietary Fibre2.3 g

Protein43.1 g

Salt1.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Bowl

•Baking Tray

Cooking Instructions and Tips

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop half the mayo into a medium bowl.

c) In another medium bowl, combine the breadcrumbs and roasted spice and herb blend with the oil for the breadcrumbs (see pantry for amount).

a) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of mayo and mix to coat well.

b) Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Bake the chicken tenders on the top shelf of the oven until slightly golden and cooked through, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, combine in a small bowl the sweet chilli sauce and remaining mayo.

b) Once the chicken tenders are cooked through, pop a small amount of sweet chilli mayo onto the end of each tender, then pop a toasted almond flake on top of the mayo for the witch's fingernails.

b) Serve the witch's chicken fingers with the remaining sweet chilli mayo alongside to dip the witch's fingers into.

Enjoy!