Chicken Fingers With Lemon Dip |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe that goes well as an appetizer as well as a main course. 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.
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