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Monster Claws
2 tablespoons flour
1 tablespoon plus 2 tsp cajun seasoning -- divided
1 pound boneless skinless chicken breasts -cut lengthwise into 3/4-inch strips
1 1/2 cups cornflake crumbs
2 tablespoons chopped green onions
3 eggs -- lightly beaten
1 red, yellow or orange bell pepper -- cut into triangles
Barbecue sauce
Preheat oven to 350ºF. Lightly grease baking sheets. Place flour and 2 teaspoons
cajun seasoning in large resealable plastic food storage bag. Add chicken and
seal. Shake bag to coat.
Combine cornflake crumbs, green onion and remaining 1 tablespoon cajun seasoning
in large shallow bowl; mix well. Place eggs in shallow bowl. Dip each chicken
strips into eggs and then into crumb mixture. Place coated chicken strips on
prepared baking sheet. Bake chicken strips 8 to 10 minutes or until chicken is
no longer pink in center.
When chicken is cool enough to handle, make 1/2-inch slit in thinner end. Place
bell pepper triangle into slit to form claw nail. Serve claws with barbecue sauce
for dipping.
Makes about 30 strips.
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