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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

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

Prepare a large bowl filled with cold water.


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


Heat oil in a large skillet over medium heat.


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.


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.


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.


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


Blot excess oil with paper towels and serve warm

Fried Chicken

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


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.


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.


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


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

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.


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

Nutrition Facts

Servings 0