Chicken Fingers With Lemon Dip - cooking recipe

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)

Preparation

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.
In a shallow container, whisk together the buttermilk & lemon zest & set aside.
In a second bowl, whisk together the flour & cornstarch.
Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
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.