These claws will really “grab” your guest’s attention. The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking. The Cajun seasoning can be left out if preparing these for children that don’t care for the spice.
These work great for a spooky buffet party. All ages love them. Have fun with different dipping sauces. It’s as easy as making up different flavored mayos. Very affordable and you can whip up more quickly if your guests eat up a favorite.
- 1 sweet red pepper
- 2 T flour
- 2 tsp+ 1 Tbsp Cajun seasoning, divided
- 3 eggs
- 1½ C cornflake crumbs
- 2 T green onion, chopped
- 1 lb. boneless skinless chicken breast, cut into 16, ¾ inch strips
- Set the oven temperature to 350 degrees allowing it to preheat.
- Lightly spray a baking sheet with a non stick cooking spray.
- Cut the pepper into 16 triangles and set aside.
- Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag.
- Close and shake the bag to combine the ingredients together well.
- Place the eggs in a shallow bowl and beat lightly with a fork.
- Place the cornflake crumbs in a shallow bowl.
- Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine.
- Place a few strips of chicken into the flour mixture, close and shake to lightly cover.
- Dip the coated strips in the egg shaking off any excess.
- Roll in the cornflake mixture covering the strips well and place on the baking sheet.
- Repeat until all the chicken strips are covered.
- Place the chicken into the oven and bake for 20 minutes or until the juices run clear.
- Remove and allow cooling enough to handle.
- Cut a small slit into one end of each of the strips.
- Insert a pepper triangle; point out, into the strips.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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