Blue Cornmeal–Crusted Chicken With Mint-Jalapeño Drizzle Recipe
"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 HernandezIt 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.
BLUE CORNMEAL–CRUSTED CHICKEN WITH MINT-JALAPEÑO DRIZZLE is excerpted from TURNIP GREENS AND TORTILLAS © 2018 by Eddie Hernandez. Photographs © 2018 by Angie Mosier. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.