Severed Fingers with Bloody Dipping Sauce

Twitter See All Email Print
Severed Fingers with Bloody Dipping Sauce

These chicken fingers are definitely ‘bloody’ delicious.

You'll Need
  • 5 boneless, skinless chicken breasts
  • 1 cup plain yogurt
  • 1 tsp kosher salt
  • 6–8 grinds of fresh ground pepper
  • 1 Tbsp grainy mustard
  • ½ tsp hot sauce (or more if you like)
  • 1 box of crackers, smashed into crumbs or 2 cups of panko
  • Whole almonds
  • Red food colouring
  • Ketchup
Prep and Cook
  • Rinse the chicken under cold water and pat dry. Slice each breast into strips and set aside.
  • Combine the yogurt, salt, pepper and mustard in a bowl. Add the chicken and allow to marinate for a minimum of 30 minutes.
  • Preheat the oven to 400°F. While the chicken is resting, remove all of the crackers from the packaging; place them in a large re-sealable bag and pound with a rolling pin until a rough crumb remains.
  • Dredge the chicken into the crackers and coat all sides well. Place on a baking sheet and repeat with the remaining chicken. Bake for 15 minutes, or until cooked through and crackers turn golden brown.
  • While the chicken is cooking, use a clean paintbrush and apply the red food colouring to the almonds. Set aside.
  • Remove the chicken strips from the oven. Apply a small amount of ketchup to the back of each almond and press one into the thin end of each chicken strip.
  • Serve with a bowl of ketchup.

Browse A Haunted Halloween Party

Sign up for our Newsletter

Our free, exclusive email
devoted to practical solutions
for moms in Canada!
view sample

Explore More Savvy

  • EatSavvy
  • SavvyStories
  • PartySavvy
  • ShopSavvy
close
Want more Savvy? Sign up now to receive our newsletter twice weekly.