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

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4.5 11 12
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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

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

Nutritional Facts

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

Directions

  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


Reviews for Chicken Fingers with Lemon Sauce

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
LeslieC
Reviewed Sep. 2, 2014

"Phenomenal!"

MY REVIEW
Kasha
Reviewed Jul. 12, 2012

"the sauce is great and freezes well"

MY REVIEW
niteshrd
Reviewed Jan. 21, 2010

"This is good!"

MY REVIEW
vablonde
Reviewed May. 5, 2009

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

MY REVIEW
dragonwishe
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."

MY REVIEW
smiami1948
Reviewed Apr. 18, 2009

"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"

MY REVIEW
LindaCinKY
Reviewed Apr. 17, 2009

"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."

MY REVIEW
Naruto
Reviewed Apr. 17, 2009

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

judith sarah"

MY REVIEW
missyleigh
Reviewed Apr. 16, 2009

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

MY REVIEW
Zen_Diva
Reviewed May. 27, 2008

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

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