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Jun. 14, 2008
Chicken Fingers with Lemon Sauce
- 1 jar (10 ounces) lemon curd
- 1/4 cup chicken broth
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground ginger
- 1 cup buttermilk
- 1 tablespoon grated lemon peel
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1-1/4 pounds boneless skinless chicken breasts, cut into strips
- Vegetable oil for frying
Directions:
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
In an electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce. Yield: 4 servings (1-1/4 cups sauce). |
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