Lemony Chicken (Sandra Lee)

By jasonhewitt

Ingredients

• For Sauce:
• 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

Preparation

Step 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.

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.

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.

Serves 4