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!
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.
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 Sesame, Nuts, Peanut)
2 tbsp
Oil for the Breadcrumbs
1 tsp
Sugar
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!