By Dane Feldman
Photo by Dane Feldman.
Using beer to cook meat is a fairly common practice and one I hadn’t tried myself before. Instead of making fried and beer battered chicken tenders, I thought I’d try using the beer as a marinade before baking chicken tenders. As it turns out, the beer practically brined the chicken leaving it wonderfully juicy and just slightly beer and lime infused.
What you’ll need:
8 chicken breast tenderloins, trimmed
1/2 cup whole wheat flour
1 1/2 cups light Mexican beer
1/4 cup Rose’s lime juice
Juice of 1 lime, keep the wedges
Combine the beer and both kinds of lime juice in a measuring glass and stir. Place the chicken in a large plastic bag and pour the liquid into the bag. Add in the lime wedges and shake. Let the chicken marinade in this for 30 minutes.
Preheat oven to 400.
Pour the flour into a bowl and lightly dredge the chicken tenders one at at time. Then, place the chicken in a baking glass and garnish with the lime wedges. Throw away the marinade. Bake for 30 minutes or until chicken is cooked through and lightly browned before serving.