How to Make It
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.
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.