Werewolf Claws

werewolf claws

Recipe by Andrea Correale

  • Makes 16Servings


  • 8 chicken tenders (1 lb. total), halved lengthwise
  • 1 cup flour
  • 2 eggs
  • 2 tbsp. milk
  • 8 oz. finely crushed blue corn chips
  • 16 almonds
  • Corn oil, for frying
  • 4 oz. cream cheese, at room temperature
  • 5 oz. chopped roasted red peppers


In large bowl, toss chicken in flour. In medium bowl, beat eggs and milk. Dip chicken in egg mixture; coat with chips, pressing to adhere. Dip 16 almonds in egg mixture; press one onto the end of each chicken tender. In large skillet, fry chicken in 350° oil, turning occasionally, until cooked, about 3 minutes; drain on paper towels. In food processor, puree cream cheese and peppers for the dip; season.