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Witches’ fingers with blood sauce

Name: Witches’ fingers with blood sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 16
Cuisine: British recipes
Ingredients: Oil, for greasing; 3 free-range chicken breasts; 3 tbsp tomato ketchup, plus extra for dipping; 3 packets Salt ‘n’ Shake Crisps or low-salt crisps

Published: 31 Oct 08
Updated: 5 Sep 24

Chicken strips coated in crisps then baked makes a spooktacular Halloween recipe especially when dipped in the ketchup ‘blood’ sauce.

Check out our ghoulish blood-sucking jellies.

Easy
November 2008

Test kitchen approved

Makes 16
Takes 15 minutes to make and 10-12 minutes to cook

Chicken strips coated in crisps then baked makes a spooktacular Halloween recipe especially when dipped in the ketchup ‘blood’ sauce.

Check out our ghoulish blood-sucking jellies.

Dairy-free recipes

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Ingredients

Oil, for greasing
3 free-range chicken breasts
3 tbsp tomato ketchup, plus extra for dipping
3 packets Salt ‘n’ Shake Crisps or low-salt crisps

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Method

Preheat the oven to 190°C/fan 170°C/gas 5. Rub a little oil over a baking tray.
Put the chicken onto a chopping board and use a small sharp knife to cut into thin strips (you may need an adult to help you with this).
Put 3 tbsp tomato ketchup into a bowl, then add the chicken and mix to coat well.

Crush the crisps inside the bags until they are broken into tiny pieces. Tip the crushed crisps into a big bowl – make sure you take the small blue bags of salt out of the bowl!
Dip the chicken strips 1 at a time into the crisps to coat them, then put onto the baking tray. Wash your hands after handling raw chicken — this is very important.
Roast for 10-12 minutes, until the chicken is cooked through and the crispy coating is golden. Serve the chicken fingers with tomato ketchup for dipping.