Citrusy Chicken Tenders

• 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

1. In a bowl, whisk the egg, ale, citrus zests and juices and thyme.
2. Season with a generous pinch of salt and pepper.
3. Add the chicken, cover and refrigerate for 2 to 4 hours.
4. Line a baking sheet with a rack.
5. Put the bread crumbs in a shallow dish.
6. Working with one strip at a time, remove the chicken from the marinade, dredge it in the bread crumbs and transfer to the rack.
7. In a large, deep skillet, heat 1 inch of oil to 350.
8. Working in batches, fry the chicken until golden and cooked through, 5 minutes.
9. Drain on paper towels and sprinkle with salt.
10. Serve with warm marinara sauce.

egg, white ale, lemon zest, lime zest, orange zest, orange juice, lemon juice, lime juice, thyme, kosher salt, freshly ground pepper, skinless, bread crumbs, vegetable oil, marinara sauce

Taken from www.foodandwine.com/recipes/citrusy-chicken-tenders (may not work)