- 1 sweet red pepper
- 2 tablespoons flour
- 2 teaspoons + 1 T. Cajun seasoning, divided
- 3 eggs
- 1 1/2 cups cornflake crumbs
- 2 tablespoons green onion, chopped
- 1 lb. boneless skinless chicken breasts cut into 16, 3/4 inch strips
Allow oven to preheat to 350°. Generously grease a large baking sheet. Slice pepper into 16 triangles (these will make red fingernails) and set aside. In plastic zip lock bag put flour and 2 tsp. of the Cajun seasoning. Tightly close bag and shake to combine ingredients. Break eggs into a shallow bowl and beat lightly with a fork. In separate shallow bowl, put cornflake crumbs, green onion and remaining Cajun seasoning tossing until well combined.
Place 3 to 4 chicken strips in bag with flour, close and shake to coat well. Dip coated chicken into egg mixture shaking off any excess. Roll prepared strips in cornflake mixture being sure to cover them well. Place prepared strips in a single layer on baking sheet. Bake in heated oven 20 minutes or until juices run clear. Allow wicked witch fingers to cool just enough to handle. Cut a small slit into one end of each of the strips and insert a pepper triangle with the points facing outward. Makes 8 servings.
The cornflake covering keeps the chicken moist and the Cajun seasoning gives the strips a bold taste. You may omit the Cajun seasoning if you are making them for little ones.
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