Witches’ fingers are another standard item on our annual Halloween supper – along with the pumpkin soup with coconut milk, roasted pumpkin seeds and bloodsucking jellies.
I always steam a big heap of green beans to provide a nod in the direction of healthy eating (though I expect Adam and I end up eating most of them).
The original recipe is from Delicious magazine.
Witches’ fingers
(serves 4-6)
- 4 skinless chicken breasts
- 4 Tb ketchup
- 4-6 packets plain crisps, crushed
- extra ketchup, to serve
- Preheat the oven to 375°F (185°C).
- Cut the chicken breasts into thin strips, and toss with the ketchup.
- Tip the crushed crisps onto a shallow plate.
- Roll each chicken strip in crisps to coat, then arrange on baking sheets lined with baking parchment.
- Cook for about 15 minutes, or until cooked through. Serve with extra ketchup for dipping.
Ten More Bites 
Too gud. What can I substitute to crisps. Will oat flakes or cornflakes work??
I’d try cornflakes over oatflakes, or maybe crushed crackers?
Thanks Andrea