Batter-Baked Chicken Fingers With Wine-berry Sauce

Food and Prop Styling Shiri Feldman
Photography Hudi Greenberger

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.

SERVES 6–8

• 1½ lb (680 g) chicken tenders
• ⅓ cup Gefen Cornstarch

Batter

• 2 eggs
• ¼ cup oil
• ¼ cup water
• 2 Tbsp vodka
• ¾ tsp salt
• 1 tsp onion powder
• 1 cup flour
• ½ tsp paprika

Wine-Berry Sauce

• 2 cups frozen strawberries
• 2 cups frozen blueberries
• 5½ Tbsp sweet red wine
• ¼ cup honey
• 2 tsp lemon juice
• scant ½ tsp red pepper flakes
• dash salt
• 2 Tbsp sugar
• 2–3 Tbsp water, or as needed

Preheat oven to 550°F (285°C), or as high as your oven goes. Line two baking sheets with parchment paper and spray with cooking spray.

Place tenders in a resealable plastic bag. Add cornstarch and shake well to coat.