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"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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Nutritional 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.
Originally published as Chicken Fingers with Lemon Sauce in Taste of Home April/May 2008, p37
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Reviewed on Jul. 12, 2012 by Kasha
the sauce is great and freezes well
Reviewed on Dec. 13, 2010 by heather.holdaway
I liked the breading on the chicken but the sauce was a little too sweet for me to have a lot of. I used a candy/oil thermometer in my pan when I fried the oil, although I had a hard time keeping the oil above 350 they still cooked just fine. The leftover chicken went in my salad for lunch the next day.
Reviewed on Jan. 21, 2010 by niteshrd
This is good!
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.
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.SincerelySharon Williamson
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
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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