Citrusy Chicken Tenders

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

HOW TO MAKE THIS RECIPE:

1.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.

2.Line a baking sheet with a rack. Put the breadcrumbs in a shallow dish. Working with one strip at a time, remove the chicken from the marinade, dredge it in the breadcrumbs and transfer to the rack.

3.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.