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!

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Steps

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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.

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Remove from heat , but keep warm.

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In a shallow container , whisk together the buttermilk & lemon zest & set aside.

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In a second bowl , whisk together the flour & cornstarch.

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Dip chicken strips in buttermilk-&-zest mixture , then dredge in the flour mixture , coating completely.

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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.

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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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Ingredients

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lemon curd, chicken broth, soy sauce, ground ginger, buttermilk, lemon zest, all-purpose flour, cornstarch, boneless skinless chicken breasts, vegetable oil