Bloody Fingers
Invite your Halloween goblins in for an especially ghoulish treat before they head out to trick-or-treat.
Ingredients
2 lb chicken tenders
1/2 cup Hellmann's Mayonnaise
1 tsp worcestershire sauce
1 tsp dijon mustard
2 cups whole wheat Panko breadcrumbs
1 tbsp creole seasoning
1 egg beaten
sliced almonds
red cake decorating gel
1/2 cup Hellmann's Mayonnaise
1 tsp worcestershire sauce
1 tsp dijon mustard
2 cups whole wheat Panko breadcrumbs
1 tbsp creole seasoning
1 egg beaten
sliced almonds
red cake decorating gel
Instructions
Mix the mayonnaise, worcestershire sauce, and mustard together.
Marinate the chicken tenders in the mayonnaise 4-6 hours.
Mix the breadcrumbs and creole seasoning together in a shallow dish and then place the chicken into the dish turning to coat well on all sides.
Brush the tip of each finger with beaten egg and add an almond finger nail.
Bake on a parchment lined baking sheet, at 400 for 15-20 minutes until cooked through.
Let cool slightly and then put a little of the red gel around the nail beds, smearing it slightly to make it extra creepy.
Marinate the chicken tenders in the mayonnaise 4-6 hours.
Mix the breadcrumbs and creole seasoning together in a shallow dish and then place the chicken into the dish turning to coat well on all sides.
Brush the tip of each finger with beaten egg and add an almond finger nail.
Bake on a parchment lined baking sheet, at 400 for 15-20 minutes until cooked through.
Let cool slightly and then put a little of the red gel around the nail beds, smearing it slightly to make it extra creepy.
Bloody Fingers
Invite your Halloween goblins in for an especially ghoulish treat before they head out to trick-or-treat.
Directions
Print
Mix the mayonnaise, worcestershire sauce, and mustard together.Marinate the chicken tenders in the mayonnaise 4-6 hours.Mix the breadcrumbs and creole seasoning together in a shallow dish and then place the chicken into the dish turning to coat well on all sides.Brush the tip of each finger with beaten egg and add an almond finger nail.Bake on a parchment lined baking sheet, at 400 for 15-20 minutes until cooked through.Let cool slightly and then put a little of the red gel around the nail beds, smearing it slightly to make it extra creepy.
Ingredients
2 lb chicken tenders1/2 cup Hellmann's Mayonnaise1 tsp worcestershire sauce1 tsp dijon mustard2 cups whole wheat Panko breadcrumbs1 tbsp creole seasoning1 egg beatensliced almondsred cake decorating gel
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