Recipes Citrusy Chicken Tenders 4.0 (3,868) Add your rating & review In these chicken fingers for grown-ups, thin strips of chicken are marinated in ale and citrus juices, then fried until golden-crisp. Plus: Classic Comfort Foods By Food & Wine Editors Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Martin Morrell Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing The Baladin Isaac used here is flavored with citrus and coriander. As an alternative, try a Belgian white ale like Hoegaarden. Rate it Print