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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"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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LeslieC User ID: 1297426 173999
Reviewed Sep. 2, 2014


Kasha User ID: 179140 173892
Reviewed Jul. 12, 2012

"the sauce is great and freezes well"

niteshrd User ID: 3891885 161576
Reviewed Jan. 21, 2010

"This is good!"

vablonde User ID: 1441517 161574
Reviewed May. 5, 2009

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

dragonwishe User ID: 1608504 141525
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."

smiami1948 User ID: 4066255 104809
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.

Sharon Williamson"

LindaCinKY User ID: 4071744 141524
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."

Naruto User ID: 313547 177589
Reviewed Apr. 17, 2009

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

judith sarah"

missyleigh User ID: 4010919 173889
Reviewed Apr. 16, 2009

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

Zen_Diva User ID: 3144732 158718
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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