Ingredients
-
2
-
1/2
-
1
-
1/2
-
2
-
3
-
2
-
1
-
3
-
2
-
-
-
-
-
Directions
Chicken Fingers With Lemon Dip, 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!, We enjoyed these fried chicken fingers with the lemon dip I never would have thought to make a savory dip using lemon curd but it really works I may reduce the amount of dip by half next time because we had quite a bit left over Made for Newest Zaar tag , Self-denial and self-restraint now that’s not a muscle use very often I rather like the easy way self-gratification rolls off my tongue Made for Everyday Is A Holiday
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Steps
|
1
Done
|
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
Done
|
in a Shallow Container, Whisk Together the Buttermilk & Lemon Zest & Set Aside. |
|
3
Done
|
in a Second Bowl, Whisk Together the Flour & Cornstarch. |
|
4
Done
|
Dip Chicken Strips in Buttermilk-&-Zest Mixture, Then Dredge in the Flour Mixture, Coating Completely. |
|
5
Done
|
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. |
