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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 

Food & Wine
April 2013

Gallery

Credit: © Martin Morrell

Recipe Summary

active:
30 mins
total:
2 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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