- 1 large egg
- 1 cup white ale, such as Baladin Isaac
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated lime zest
- 2 teaspoons finely grated orange zest
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon finely chopped thyme
- Kosher salt
- Freshly ground pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
- 1 1/2 cups plain dry bread crumbs
- Canola or vegetable oil, for frying
- Warm marinara sauce, for serving
- In a bowl, whisk the egg, ale, citrus zests and juices and thyme. Season with a generous pinch of salt and pepper. Add the chicken, cover and refrigerate for 2 to 4 hours.
- Line a baking sheet with a rack. Put the bread crumbs in a shallow dish. Working with one strip at a time, remove the chicken from the marinade, dredge it in the bread crumbs and transfer to the rack.
- In a large, deep skillet, heat 1 inch of oil to 350°. Working in batches, fry the chicken until golden and cooked through, 5 minutes. Drain on paper towels and sprinkle with salt. Serve with warm marinara sauce.
The Baladin Isaac used here is flavored with citrus and coriander. As an alternative, try a Belgian white ale like Hoegaarden.