Ingredients
- 1 large egg
- 1 cup white ale, such as Baladin Isaac
- 2 tsp finely grated lemon zest
- 2 tsp finely grated lime zest
- 1/4 cup orange juice
- 3 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- 1 tsp finely chopped thyme
- kosher salt
- freshly ground black pepper
- 1 lb skinless, boneless chicken breast half, cut into 1/2-inch strips
- 11/2 cup plain dry bread crumb
- canola or vegetable oil, for frying
- warm marinara sauce, for serving
- 2 tsp finely grated orange zest
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.
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Recipe Credit: Sergio Durando
Image Credit: Martin Morrell