• 1 tablespoon vegetable oil
• 4 chicken cutlets
• 1 cup all-purpose flour
• 1 egg — beaten
• 1 cup seasoned bread crumbs
• 6 ounces black olives — drained
• 1 head iceberg lettuce — shredded

1. Grease a cookie sheet with vegetable oil and set aside.
2. Carefully slice the cutlets with a knife or clean scissors into strips about the width of 1 finger.
3. Do not cut them perfectly straight - the more crooked, the better.
4. Put the flour, egg and bread crumbs into separate bowls and line the bowls up next to each other.
5. Dust the chicken strips with flour, working with 2 or 3 at a time.
6. Then dip them into the bowl of beaten egg.
7. Roll each strip in bread crumbs.
8. Place strips on the cookie sheet broil the Witch’s Fingers for 5 minutes on each side, or until they are golden brown.
9. To make fingernails, cut the olives in half lengthwise.
10. Trim the halves into pointy nail shapes.
11. Carefully place the olives on hot Witch’s Finger “tips” and arrange on a shredded head of lettuce,
12. If you prefer your fingers more moist, try dipping them in barbecue sauce (coagulated blood sauce) or honey mustard salad dressing (for a painfully pus-covered look).