bonnie's lemony chicken
This is my favorite dish to serve guests because it is elegant looking without taking a lot of time to prepare it. Made with chicken tenders soaked in buttermilk, and fried until golden brown. The chicken tenders are then topped with a finger-licking sauce that takes it right over the top in flavor! I have been making this dish for several years, and I have never found anyone that didn't like it. A great TNT recipe! Enjoy! Original recipe by Sandra Lee, and the photos are my own.
prep time
15 Min
cook time
30 Min
method
Pan Fry
yield
4 or more servings
Ingredients
- CHICKEN RECIPE
- 1 - quart of buttermilk to cover the tenders
- 1 - tablespoon of lemon zest
- 4 - boneless skinless chicken breasts, tenders removed, or store bought tenders
- 2 - cups all-purpose flour
- 1 - cup cornstarch
- - vegetable oil for frying
- LEMON SAUCE
- 1 - 10 ounce jar of lemon curd
- 1/4 - cup chicken broth
- 1/4 - teaspoon ground ginger
- 1/2 - teaspoon soy sauce
How To Make bonnie's lemony chicken
-
Step 1Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes. -
Step 2Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
-
Step 3Combine the flour and the cornstarch in a shallow bowl.
-
Step 4Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
-
Step 5Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
-
Step 6Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
-
Step 7Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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