Best 8 Chicken Fingers With Lemon Sauce Recipes

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Are you looking for a delectable dish that tantalizes your taste buds and exudes culinary excellence? Look no further! Allow us to introduce you to the symphony of flavors found in chicken fingers coated with a zesty lemon sauce, a dish that promises an unforgettable dining experience. Get ready to embark on a culinary journey that will ignite your senses and leave you craving more with every bite.

Let's cook with our recipes!

CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN FINGERS WITH LEMON SAUCE



Chicken Fingers with Lemon Sauce image

My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve it with an apple rice pilaf salad.-Amanda Donnelly, Fairborn, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-1/4 cups sauce).

Number Of Ingredients 10

1 jar (10 ounces) lemon curd
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon zest
1 cup all-purpose flour
1/2 cup cornstarch
1-1/4 pounds boneless skinless chicken breasts, cut into strips
Oil for frying

Steps:

  • In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.

Nutrition Facts : Calories 680 calories, Fat 21g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 271mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 32g protein.

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

LEMON CHICKEN TENDERS



Lemon Chicken Tenders image

This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!

Provided by J. Roderick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 35m

Yield 4

Number Of Ingredients 9

½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar
½ cup lemon juice
1 ½ teaspoons curry powder

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  • Bake in preheated oven for 15 minutes, turning once.
  • In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
  • Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE



Chicken Tenders in Lemon-Mushroom Cream Sauce image

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 17

1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1 ½ teaspoons minced garlic
⅔ cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
  • Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
  • Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
  • Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 9.3 g, Cholesterol 74.8 mg, Fat 13.1 g, Fiber 0.8 g, Protein 26.1 g, SaturatedFat 3.9 g, Sodium 231.2 mg, Sugar 3.3 g

CHICKEN FINGERS WITH LEMON SAUCE



Chicken Fingers With Lemon Sauce image

Make and share this Chicken Fingers With Lemon Sauce recipe from Food.com.

Provided by Courtly

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) jar lemon curd
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon peel
1 cup flour
1/2 cup cornstarch
1 1/4 lbs boneless skinless chicken breasts, cut into strips
vegetable oil (for frying)

Steps:

  • In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
  • In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
  • In an electric skillet, heat oil to 375. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE



Chicken Fingers with Orange Dipping Sauce image

An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

Finely grated zest of 2 oranges
3/4 cup orange juice
1/4 cup freshly squeezed lemon juice
2 cloves garlic, crushed
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), cut into 1/2-inch-wide strips
1/2 cup plain breadcrumbs
1 tablespoon unsalted butter
1/2 teaspoon freshly ground pepper
1 tablespoon cornstarch
1/4 cup honey
Vegetable-oil cooking spray

Steps:

  • In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
  • Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
  • Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

PARMESAN CHICKEN FINGERS WITH LEMON SAUCE



Parmesan Chicken Fingers With Lemon Sauce image

Make and share this Parmesan Chicken Fingers With Lemon Sauce recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

cooking spray
2 lbs boneless skinless chicken breasts (cut into 1 1/2-inch strips)
2 tablespoons olive oil
1 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese, finely grated
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
salt & freshly ground black pepper
3 tablespoons olive oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 teaspoon lemon zest
juice of half a lemon
2 tablespoons butter
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • For the Parmesan Chicken Fingers: Preheat oven to 400°F Line a baking sheet with aluminum foil, then coat with cooking spray.
  • In a large mixing bowl, combine chicken and olive oil, then toss to coat evenly.
  • In a plastic bag, mix together bread crumbs, Parmesan cheese, flour, garlic powder, oregano, salt and pepper. Working with several strips at a time, place chicken in bag and shake to coat. Transfer to prepared baking sheet.
  • Bake for 10 minutes, flip, then continue baking until the chicken is golden brown and cooked throughout, about 12-15 minutes. Drizzle with lemon sauce and serve immediately.
  • For the Lemon Sauce: Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute, being sure not to let it brown. Sprinkle with flour, then cook, stirring constantly, until light golden brown in color. Add chicken broth, zest and lemon juice, lower heat and whisk constantly until thickened, about 2-3 minutes. Stir in butter and parsley and serve immediately.

Nutrition Facts : Calories 650.4, Fat 32.7, SaturatedFat 9, Cholesterol 166.3, Sodium 1277.7, Carbohydrate 28, Fiber 1.9, Sugar 2.2, Protein 58.1

Tips:

  • Use boneless, skinless chicken breasts or thighs: This will make the chicken fingers easier to eat.
  • Cut the chicken into 1-inch strips: This will help them cook evenly.
  • Season the chicken with salt, pepper, and paprika: This will give them a flavorful crust.
  • Dip the chicken in flour, then egg, then breadcrumbs: This will help them stay crispy.
  • Fry the chicken fingers in hot oil until they are golden brown: This will take about 3-4 minutes per side.
  • Serve the chicken fingers with lemon sauce: This will add a bright and tangy flavor.
  • Garnish the chicken fingers with parsley or chives: This will add a pop of color.

Conclusion:

Chicken fingers with lemon sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken fingers are crispy and flavorful, and the lemon sauce is bright and tangy. This dish is sure to be a hit with the whole family.

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