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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 it with an apple rice pilaf salad.—Amanda Donnelly, Fairborn, Ohio
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    4 servings (1-1/4 cups sauce)

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 zest
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • Oil for frying

Directions

  • 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 zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
  • In a large 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.
Nutrition Facts
1 each: 680 calories, 21g fat (5g saturated fat), 139mg cholesterol, 271mg sodium, 83g carbohydrate (53g sugars, 1g fiber), 32g protein.

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