Lemony Chicken (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
1 (11-ounce) jar lemon curd |
1/4 cup chicken broth |
1/4 teaspoon ground ginger |
1/2 teaspoon soy sauce |
Directions:
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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