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Chicken Fingers With Lemon Dip

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“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!”

Ingredients Nutrition


  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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