Chicken Fingers with Lemon Sauce Recipe
Chicken Fingers with Lemon Sauce Recipe photo by Taste of Home

Chicken Fingers with Lemon Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 680 calories, 21g fat (5g saturated fat), 139mg cholesterol, 271mg sodium, 83g carbohydrate (53g sugars, 1g fiber), 32g protein


  1. In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
  2. 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.
  3. 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).
Originally published as Chicken Fingers with Lemon Sauce in Taste of Home April/May 2008, p37

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Reviewed Sep. 2, 2014


Reviewed Jul. 12, 2012

"the sauce is great and freezes well"

Reviewed Jan. 21, 2010

"This is good!"

Reviewed May. 5, 2009

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

Reviewed Apr. 27, 2009

"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."

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