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Voodoo Witch's Hands

This is a great Halloween party entree that can be prepared in advance and held warm in the oven.



  • 12 boneless, skinless chicken breasts


  • 2 (12 ounce) Dixie Crimson Voodoo Ale
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, cut into rings
  • 1 teaspoon white pepper
  • 1 cup all-purpose flour
  • 3 medium eggs, beaten
  • 3 cups Italian seasoned bread crumbs
  • Black olives, pitted and halved lengthwise


  1. Chicken: Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect.
  2. Marinate breasts, refrigerated and covered for 2 to 3 hours.
  3. Dust in flour, dip in egg, then coat in bread crumbs. Arrange on a parchment lined baking sheet.
  4. Bake in a preheated 350 degrees F oven for 25 minutes or until golden brown and cooked through.
  5. Marinade: Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy.
  6. Plate Presentation: Use lots of red-leaf lettuce.
  7. Trim the tips with the olive fingernails and serve on lettuce.
  8. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.

Yield: 12 adult dinner party servings