Chicken Fingers With Lemon Dip

This recipe was found in the April/May 2008 issue of the Taste of Home magazine, it has been tweaked a little to suit our tastes! Another recipe that goes well as an appetizer as well as a main course!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2 (10 ounce) jars  lemon curd
• 1⁄2 cup chicken broth
• 1  teaspoon soy sauce
• 1⁄2 teaspoon ground ginger
• 2  cups buttermilk
• 3  tablespoons lemon zest, minced
• 2  cups all-purpose flour
• 1  cup cornstarch
• 3  large boneless skinless chicken breasts, cut into 1-inch strips (about 24 ounces)
• 2  tablespoons  vegetable oil (more, if needed)

Directions

1. In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
2. In a shallow container, whisk together the buttermilk & lemon zest & set aside.
3. In a second bowl, whisk together the flour & cornstarch.
4. Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
5. Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.