If you’re subscried to my facebook page, you know a few weeks ago I submitted an audition video and resume to Foodnetwork, something about the next big food roadshow. I mean, it’s my dream job, traveling, eating, and telling everyone about food. It’s kind of what I do here on my blog, but my traveling is a bit more restrained.
One of the questions was “What is your signature dish?” I asked my husband “What is my signature dish? I mean, the Emil cookies are what really got me into cooking, and what people know me for, but I can’t very well make cookies my signature dish!”
And you all, this is what good husbands are for, for knowing you better than you know yourself.
“You’re eggs thing, you know the chicken, and bacon Benedict thing you make all the time.”
Oh yes!! This recipe was hatched when I tried to make a reinvented version of chicken and waffles, because honestly I didn’t get it. Breakfast that has a bone in it? Too early for so much work. And although I don’t think the flavor of chicken and waffles clash, in my humble opinon, they didn’t seem to really compliment each other. They just seemed like two separate dishes served on the same plate. If you disagree with me, please tell me where to get some good chicken and waffles and I will gladly give it another shot. I really want to be wrong about this iconic Southern Dish. I’m kind of a fan of the South.
So I started thinking of a new way to make chicken and waffles, and it morphed into more of a new way to make eggs Benedict, and it is glorious and delicious. Spicy Jalapeño corn bread, thick slices of tomatoes, smokey peppery bacon, crispy (boneless) chicken, topped with a over easy egg, hollandaise and a zesty cilantro lime cream to help cut through all of the richness and bring the perfect balance of flavors to your breakfast, brunch, or dinner table. Whatever meal you wish.
This is the kind of meal you make when you want to cook, because I’m not going to lie to you, there are several components. The good news is a lot of the work can be done ahead of time, so if you’re making this for a brunch, you don’t have to spend you’re whole morning in the kitchen.
1/2 cup flour
1/3 cup cornmeal
1 tsp baking powder
pinch of salt
1/2 cup milk
2 Tbsp oil
1 jalapeño, finely diced
1/2 cup butter
1 tablespoon lemon juice
pinch cayenne pepper
cilantro lime sauce
1 cup sour cream
1/2 cup cilatnro
juice and zest of 1 lime
6 chicken cutlets
1 cup panko
1/2 cup bread crumbs
salt and pepper
1/2 cup flour
1 1/2 tsps paprkia, divided
oil for frying
3 roma tomatoes sliced thick
12 pieces thick cut pepper bacon, cooked
6 eggs, fried (best if the yolk is still runny)
Cilantro for garnish (optional)
Corn Bread-Mix together the wet ingredients in a medium bowl, set aside. Mix together dry ingredient, and toss in diced jalapeño, mix until jalapeños are coated. Stir wet ingredients into dry ingredients. Spray a 9×13 dish with non-stick spray, and bake at 400 for 10-12 minutes. Can be made two days ahead. Store in airtight container.
Cilantro lime sauce-Place ingredients into a food processor and pulse until mixed. Can be made 2 days ahead. Store in refrigerator.
Fried Chicken-Place chicken between two sheets of plastic wrap. Pound out as thinly as you can.
Place flour, 1/2 tsp paprika, pinch of salt and pepper in one bowl, and mix together. Place panko, bread crumbs, 1/2 tsp paprika, pinch of salt and pepper in a new bowl and mix together. Place eggs, 1/2 tsp paprika, salt and pepper, and a splash of water in a 3rd bowl and beat until combined. You should have 3 separate bowls, flour, eggs, and bread crumbs. Bread your chicken by taking a single piece of chicken, then coating in flour, then coating in the egg wash, and finally coating in bread crumbs. Lay aside, and repeat until all the chicken is breaded.
Heat oil in a pan on medium high heat. Make sure there is enough oil to coat the whole bottom of the pan. Fry the chicken until golden brown. Flip and fry to golden brown on the other side. If the chicken is still raw in the middle, finish cooking it in the oven for 5 minutes (or until a meat thermometer reads 165 F) at 350.
Chicken can be breaded the night before. Cover and refrigerate if breading ahead of time.
Hollandaise-I suggest doing a blender hollandaise, as it’s easier, faster, and less elbow grease, but if you don’t have a blender, here is how to do it the old school way.
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in size. Place the bowl over a saucepan containing simmering water. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in size. Don’t be afraid to remove the bowl from the heat while whisking in the butter, if the sauce looks like it’s getting too hot. Remove from heat for good once all the butter in incorporated, whisk in cayenne and salt. If you are not ready to use right away, place bowl of hollandaise in a larger bowl with hot water. That way the sauce won’t set and become unusable.
Buid your Benedict
Cut the cornbread into 6 equal pieces. Place one piece on a plate and cover with tomatoes. Top with the fried chicken, then bacon, then the fried egg. Finally, drizzle the cream sauce and hollandaise (don’t be shy) and sprinkle with cilantro. Then eat it, cause you deserve this meal!
Happy Kentucky Derby everyone!