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Gross Out Delights

Franken-Fingers with Blood Sauce

Makes 4 serving(s)


3/4 cup all-purpose flour
2 large eggs
1 1/2 tsp garlic salt
1 cup plain bread crumbs
1 lb pre-sliced chicken breast tenders ("fingers")
1 cup spaghetti sauce (use your favorite one!) or 1/2 cup light ranch dressing


Adult's permission to use the oven
3 shallow bowls
Dry measuring cups
Whisk or fork
Measuring spoons
Nonstick baking pan
4 plates
4 small cups or mini-bowls


  1. Preheat oven to 375°F.
  2. In one shallow bowl dump in the flour from a measuring cup.
  3. In a second shallow bowl plop in the eggs. Lob the shells into the trash! Whirl the eggs well with a whisk or fork.
  4. In a third shallow bowl toss in the bread crumbs from a measuring cup and garlic salt from measuring spoons. Stir the bread crumb-garlic salt mixture together with a spoon.
  5. One at a time, dip the uncooked chicken "fingers" into the flour. Coat well and shake off the excess flour. Then, sink the flour-coated "fingers" into the egg mixture. Smother them well and shimmy off the excess egg. Then, roll the flour-and-egg coated "fingers" in the bread crumb mixture. Make sure the "fingers" are completely covered with bread crumbs.
  6. Drop the bread crumb-coated "fingers" onto a nonstick pan.
  7. Place the pan on the middle oven rack.
  8. Bake for 15 minutes. Using potholders, flip over the "fingers" with tongs. Bake the "fingers" for another 10 minutes.
  9. With the tongs, divide the Franken-Fingers among four plates. Serve each with 1/4 cup of your favorite spaghetti sauce (that's the Blood Sauce!) for dipping! Small cups or mini-bowls work great as Blood Sauce holders!
  10. You can use 2 tablespoons of light ranch dressing per each portion in place of the spaghetti sauce if you prefer. Call it Ghostly White Sauce or Fang Drippings!


Per serving:
400 Calories, 7 g Total Fat, 1.5 g Saturated Fat, 170 mg Cholesterol, 1370 mg Sodium, 43 g Total Carbohydrates, 3 g Dietary Fiber, 4 g Sugars, 37 g Protein, 10% Vitamin A, 2% Vitamin C, 6% Calcium, 25% Iron

So you say this recipe is good for my blood?
Your Blood–Pump It Up!