Lemony Chicken

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1 quart buttermilk

1 tablespoon lemon zest (from 1 lemon)

4 boneless skinless chicken breasts, tenders removed, cut in strips

2 cups all-purpose flour

1 cup cornstarch

Vegetable oil, for frying

For Sauce:

1 (11-ounce) jar lemon curd

1/4 cup chicken broth

1/4 teaspoon ground ginger

1/2 teaspoon soy sauce


  1. Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
  2. Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
  3. While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.
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