How to Make It
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.