Chicken Fingers with Lemon Sauce Recipe

Chicken Fingers with Lemon Sauce Recipe
Photo by: Taste of Home
Rating

66% would make again

"My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve the chicken with an apple rice pilaf salad." —Amanda Donnelly, Fairborn, Ohio

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  • 4 Servings
  • Prep: 20 min. Cook: 5 min./batch

Ingredients

  • 1 jar (10 ounces) lemon curd
  • 1/4 cup chicken broth
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1 cup buttermilk
  • 1 tablespoon grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for frying

Directions

  • In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
  • In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
  • In an electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce. Yield: 4 servings (1-1/4 cups sauce).

Nutrition Facts: 4 ounces cooked chicken with 1/3 cup sauce equals 680 calories, 21 g fat (5 g saturated fat), 139 mg cholesterol, 271 mg sodium, 83 g carbohydrate, 1 g fiber, 32 g protein.

Chicken Fingers with Lemon Sauce published in Taste of Home April/May 2008, p37

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Reviews for Chicken Fingers with Lemon Sauce (8)

Chicken Fingers with Lemon Sauce Recipe

Chicken Fingers with Lemon Sauce

Tell us what you think of this recipe.
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Reviewed on May. 05, 2009 by vablonde

You mentioned an apple rice pilaf salad that you pair with the chicken. Can't find the recipe. Help

Reviewed on Apr. 27, 2009 by dragonwishe

We tried this with Lime Curd Instead of Lemon Curd. Should have rolled it in coconut since we added the lime.

Very easy recipe to make with great results.

Reviewed on Apr. 18, 2009 by smiami1948

Can the lemon curd be made with splenda instead of sugar, my Mom is a diabetic and has to watch her carbs.

Sincerely

Sharon Williamson

Reviewed on Apr. 17, 2009 by LindaCinKY

These could be baked instead of deep fried. I've successfully baked tenders whether they be fully cooked tenders or raw ones. Preheat oven to about 350 degrees, spray a baking pan well with cooking spray, place tenders & give them a good spray. Cook around 8 minutes, then turn them over & spray well again, if needed, and cook another 8 minutes or until dones. When done, place tenders on paper towels to remove excess oil.

Reviewed on Apr. 17, 2009 by Naruto

Way too many carbs. What if you don't have an electric fry pan?

judith sarah

Reviewed on Apr. 16, 2009 by missyleigh

This sounds really good, but the fat and calorie content is way too high!

Reviewed on May. 27, 2008 by Zen_Diva

This was SO delicious! I couldn't find buttermilk so I used regular 2% milk. Can't wait to make it again.

Reviewed on Apr. 14, 2008 by Tinkerk9

Tried the recipe and it was good. I think next time I will use less ginger.

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