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
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
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
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.
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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