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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 and 1/2 pounds (680 grams) chicken tenders
1/3 cup Gefen Cornstarch
2 eggs
1/4 cup oil
1/4 cup water
2 tablespoons Lvov Vodka
3/4 teaspoon salt
1 teaspoon onion powder
1 cup Glicks Flour
1/2 teaspoon paprika
2 cups frozen strawberries
2 cups frozen blueberries
5 and 1/2 tablespoons sweet red wine, such as Jeunesse Cabernet Sauvignon
1/4 cup Gefen Honey
2 teaspoons lemon juice
scant 1/2 teaspoon red pepper flakes
dash salt
2 tablespoons sugar
2–3 tablespoons water, or as needed
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.
Place tenders in a resealable plastic bag. Add cornstarch and shake well to coat.
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.
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.
Remove chicken fingers from oven and serve with wine-berry sauce.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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