Chicken Fingers With Lemon Dip

• 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)

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.

curd, chicken broth, soy sauce, ground ginger, buttermilk, lemon zest, flour, cornstarch, chicken breasts, vegetable oil

Taken from www.food.com/recipe/chicken-fingers-with-lemon-dip-454773 (may not work)