Chicken Fingers with Lemon Sauce

1 jar (10oz) lemon curd
1/4 c. chicken broth
1/2 tsp. soy sauce
1/4 tsp. ground ginger
1 c. buttermilk
1 T. grated lemon peal
1 c. all-purpose flour
1/2 c. cornstarch
1-1/4 lbs. boneless skinless chicken breasts, cut into strips
vegetable oil for frying

In small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.

In 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 degrees. 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.

*I had the hardest time finding the lemon curd. I finally found it by the jelly. It is actually a substitute for fruit preserves.*