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Fried Chicken & Potato Latkes Recipe

Yields8 Servings

Recipe for Fried Chicken Potato Pancake Sliders is by Jamie Geller. This is a perfect recipe for Hanukkah. It's part of a collection of "Hanukkah Recipes You Need To Try" curated by Liz in Los Angeles, Los Angeles Lifestyle Blogger.

Jamie Geller is the best-selling cookbook author of Joy of Kosher. Jamie found her niche specializing in fast, fresh, family recipes. She's the creative force behind JamieGeller.com.

What’s better than a fried chicken sandwich? Fried chicken topped in spicy-sweet jalapeño applesauce and nestled between two potato latkes. Rice flour is our unusual ingredient, but it makes the chicken super crispy.

Fried Chicken
 1 cup all purpose flour
 1 cup rice flour
 pinch of ground cumin
 pinch of onion powder
 1 tsp kosher salt
 ½ tsp freshly ground black pepper
 3 egg whites, whisked with 3 tablespoons water
 4 boneless, skinless chicken thighs, cut in half
 Extra virgin olive oil, for frying
Jalapeño Applesauce
 4 Granny Smith apples, cored, peeled, and diced
 ½ cup sugar
 ½ cup apple cider
 2 jalapeños, seeded and thinly sliced
 Pinch of sea salt
Potato Latkes Recipe
 4 medium Idaho potato
 6 tbsp extra virgin olive oil
 3 eggs, beaten
 2 tbsp matzoh meal
 2 tsp kosher salt
 ½ tsp coarse black pepper
Latke
1

Prepare a large bowl filled with cold water.

2

Peel potatoes, and as you finish each, place in cold water to prevent browning.

3

Heat oil in a large skillet over medium heat.

4

Cut potatoes lengthwise into halves or quarters so they fit into the food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.

5

Add eggs, matzoh meal, salt, and pepper and mix well.

TIP: Cornmeal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

6

Drop 6 to 8 spoonfuls of mixture into the hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.

7

Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat the procedure until finished with all the batter.

8

Blot excess oil with paper towels and serve warm

Fried Chicken
9

Whisk flours, cumin, allspice, onion powder, garlic powder, salt, and pepper in a bowl.

10

Dredge chicken pieces in egg white mixture and then in flour mixture. Leave the chicken to sit in flour while the oil is heating up.

11

Pour 2 inches of evoo in a heavy-duty cast-iron skillet. Heat oil on medium-high until the temperature reaches 350°F. Shake off excess flour mixture from chicken, and fry in batches, 6 minutes per side, until crispy and browned.

12

Transfer cooked the chicken to paper towel-lined plate and season with a sprinkle of kosher salt.

13

To assemble, sandwich a piece of chicken between 2 latkes, and top with a generous dollop of Jalapeño-Apple Sauce and shredded cabbage and pickled onions.

Jalapeño Applesauce
14

In a small saucepan over medium heat, cook apples, sugar, cider, jalapeños, and salt. Stir occasionally, until the mixture is a thick sauce and most of the moisture is cooked out.

15

Store the applesauce, covered in the refrigerator for up to 5 days, or freeze for 3 months

Nutrition Facts

Servings 0