Spooky Halloween Chicken Fingers

How to make these chicken fingers - a perfect Halloween treat.

Total time: 36 mins For the marinade
 * 2 large chicken breasts

Chicken finger covering
 * 100 ml (3 ½ fl oz) skimmed milk, plus 1 tbsp for dipping
 * 1 garlic clove, crushed
 * 1 tsp thyme leaves or half tsp dried
 * 1 tbsp fresh lemon juice

To decorate
 * 90g shredded wheat cereal - like Bitesize Shredded Wheat
 * 2 tbsp finely grated cheddar cheese
 * 4 tbsp grated Parmesan
 * Half tsp paprika
 * 1 egg
 * Light sunflower oil spray

To serve
 * 8 mini plum tomatoes
 * 4tbsp tomato ketchup


 * 8 new potatoes, scrubbed
 * 4 cherry tomatoes
 * 8 slices of black olive
 * 160g cooked peas
 * 160g cooked sweetcorn
 * 1) Cut each large chicken breast in half, cover with cling film and beat out a little; cut into strips and put in a bowl.
 * 2) Mix together the skimmed milk, garlic, thyme, and lemon juice (the mixture will separate a little from the lemon juice but this is ok). Pour over the chicken, cover, and leave to marinade in the fridge for 4 hours or overnight.
 * 3) Heat the oven to 160C/Fan 140C/325F/gas mark 3.
 * 4) Boil the potatoes for about 10 minutes then transfer to a baking tray and bake in the oven for about 15 minutes.
 * 5) Whilst the potatoes are cooking, put 50g of Bitesize Shredded Wheat in a food processor and whiz for 1–2 minutes, until reduced to fine crumbs. Mix with the parmesan, cheddar cheese and paprika and transfer to a large plate.
 * 6) Whiz the remaining 40g Bitesize Shredded Wheat in a food processor until fine and spread out onto another plate.
 * 7) Whisk the egg in a small bowl with the tablespoon of milk.
 * 8) Remove the chicken strips from the marinade, shaking off any excess and toss in the whizzed up plain Bitesize Shredded Wheat.
 * 9) Dip in the beaten egg and roll in the cheesy Bitesize Shredded Wheatcoating.
 * 10) Spray light sunflower oil into a large non-stick pan and fry over a medium heat for 2–3 minutes each side, until golden and crisp. Cool slightly before serving.
 * 11) To decorate, place half a mini tomato on one end of the chicken finger to imitate a red finger nail.
 * 12) To make the potato eyes, top each potato with half a cherry tomato topped and an olive slice. Serve four chicken fingers with 2 potato eyes, sweetcorn, peas and tomato sauce!