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Chicken Fingers with Lemon Sauce

 Chicken Fingers with Lemon Sauce
"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
4 ServingsPrep: 20 min. Cook: 5 min./batch


  • 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


  • 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).

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Chicken Fingers with Lemon Sauce (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.