"Here is a way to get juicy, crispy-crusted chicken in a fraction of the time of traditional fried chicken, and it happens to be very healthy as well. The perfect way to serve this chicken is on top of a mound of tender and sweet Melted Cabbage with Carrots. Garnish with some Creamy Lemon-Black Pepper Dressing and sprinkle the minty emerald-green drizzle around the edge. The entire dish, including both sauces, can be made, start to finish, in less than an hour." –Chef Eddie Hernandez
It doesn’t get more Southern than fried chicken, and folks down here consider it an important food group. Chef Eddie Hernandez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle. You won’t be able to resist a second helping, but don’t fret. This dish is relatively healthy and nutritious. The mint-jalapeño drizzle provides the classic dish with a spicy, Mexican flair, and we’re willing to bet you won’t return to a normal fried chicken recipe after trying this scrumptious rendition. Give this recipe a try for your next Sunday dinner; you won’t be disappointed.
Heat the oven to 350 degrees. Place a rack in a roasting pan or a large baking pan. Line another baking sheet with paper towels.
Combine the flour, cornmeal, salt, and pepper in a shallow dish. Place the eggs and milk in a second shallow dish and whisk to combine.
Heat ½ inch of oil in a large cast-iron skillet over medium heat to 350 degrees. Dip 2 chicken breasts first in the egg wash, then in the blue cornmeal mix, coating on all sides. Carefully place in the oil, top side down, and cook for 3 minutes, or until crispy and lightly browned, being careful not to burn. Flip and cook on the other side, until crispy and lightly browned, about 3 minutes. Transfer to the paper towel–lined baking sheet to drain, then set on the rack in the other pan. Repeat with the remaining chicken. Allow the oil to return to 350 degrees between each batch.
Cut into the thickest part of a piece of chicken to see if the juices run clear. If not, place in the oven for 5 to 10 minutes, until cooked through. Serve with some of the drizzle spooned over and around the chicken.
Combine the mint, jalapeño, and oil in a blender and puree until smooth. Season with salt.