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Batter-Baked Chicken Fingers with Wine-Berry Sauce


Doable and delicious, these chicken fingers are bursting with gorgeous color and incredible flavor. Wine pairs with berries to create a fabulous dipping sauce; drizzle it over the chicken or serve it on the side. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


1. Preheat oven to 550 degrees Fahrenheit (285 degrees Celsius), or as high as your oven goes. Line two baking sheets with Gefen Parchment Paper and spray with cooking spray.
2. Place tenders in a resealable plastic bag. Add cornstarch and shake well to coat.
3. Combine batter ingredients in a large mixing bowl and stir until smooth. Working with one piece at a time, dip chicken into batter and place on baking sheet. Repeat until all chicken is battered. (The pieces don’t have to be entirely coated.) Spray chicken generously with cooking spray and bake for 12 minutes.
4. Meanwhile, place all ingredients for the sauce in a medium-sized saucepan and bring to a boil. Reduce heat to low and simmer until berries soften and mixture thickens a bit (about 15 minutes), stirring to break up the fruit.
5. Remove chicken fingers from oven and serve with wine-berry sauce.

Notes: If not serving immediately, reheat the chicken separately on low heat and serve with warmed sauce.


Food and Prop Styling by Shiri Feldman. Photography by Hudi Greenberger.