My search for a tender, juicy and flavorful breaded chicken sandwich took me to the place where so much great thinking begins the beer aisle.

After playing with various ways and ingredients for imparting flavor and moisture to this most ubiquitous of bird meats, I discovered that a beer bath had the biggest payoff in terms of big flavor with almost no effort.

Dump beer in bowl. Add chicken. Refrigerate. Drink more beer while waiting.

There's no magic here. The acidity and sweetness of the beer simply work wonders with the flavor and texture of the meat. What you do after that is really up to you. The chicken could be seasoned and tossed on the grill. But I liked the idea of breading and frying them, then serving them over a simple slaw on a bun.

As for what to drink with it? Well, if I need to spell that out, you haven't been paying attention.