Chicken Fingers With Lemon Dip Recipe

Name: Chicken Fingers With Lemon Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

1413

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 ounce) jars lemon curd, 1/2 cup chicken broth, 1 teaspoon soy sauce, 1/2 teaspoon ground ginger, and more.

Yes, Chicken Fingers With Lemon Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Fingers With Lemon Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions