Chicken Fingers With Lemon Dip

Recipe by Sydney Mike
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a shallow container, whisk together the buttermilk & lemon zest & set aside.
  • In a second bowl, whisk together the flour & cornstarch.
  • Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
  • 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.
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