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Halloween (Chicken Breast) Witch Fingers Print Email


Start with Tony’s Breaded Chicken Fingers and make the simplified recipe below, or use the ‘From Scratch’ recipe that follows.

Simplified Recipe ingredients:
16 Tony’s breaded chicken fingers
8 large black olives
olive oil mist
lettuce leaves or shredded cabbage

‘From Scratch’ ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1/2 tsp fine sea salt
1/4 tsp ground pepper
1 egg, beaten
3/4 cup Tony’s Tortilla or Italian Breadcrumbs, as needed
olive or canola oil mist
8-12 black pitted olives
*dipping sauce of your choice

Simplified Directions:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and mist with oil. Place chicken fingers on prepared pan at least one inch apart and roast (convection fan on, if available) just until done - 150 degrees internal - about 10-12 minutes depending on conditions. For more browning, broil during last few minutes of cooking.

Meanwhile, split olives lengthwise and shape one end into pointed ‘fingernails’. Transfer chicken fingers to a lettuce or shredded cabbage lined serving platter. Place olive ‘fingernails’ on one end of each chicken finger - pressing them in to hold in place. If needed, a dab of dip can be used to help hold olives into place. Serve with dipping sauce of your choice - suggestions below.

From Scratch Directions:
Preheat oven to 400 degrees. Cut chicken breasts into strips 3/4 inch strips. Combine flour with salt and pepper in a bowl. Beat eggs. Pour tortilla or Italian crumbs in a bowl (1 part parmesan can be added to each 2 parts of Italian breadcrumbs, if desired). Line a cookie sheet with parchment paper or foil and mist foil with oil.

Dredge all the chicken fingers in the seasoned flour and shake off excess. With one hand, dip into egg and coat well and then drop chicken finger into breadcrumbs. With the other hand, coat well in the breadcrumbs; packing as much of the breading on the chicken finger as possible. Transfer to the prepared cookie sheet at least 1 inch apart. Repeat with remaining chicken fingers.

Roast and finish with olive ‘fingernails’ as in the simplified recipe above.

* Serve Tortilla Encrusted fingers with: Tony’s Chile con Queso, Tony’s Tequila Lime Dip, DL Jardines Queso Loco, your favorite salsa or honey. Serve Italian fingers with marinara sauce.

– chef mick, www.TonysMarket.com
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