Fried Chicken Potato Pancake Sliders
What’s better than a fried chicken sandwich? Fried chicken topped in spicy-sweet jalapeño applesauce and nestled between two latkes. Rice flour is our unusual ingredient, but it makes the chicken super crispy.
Use our favorite latke recipe or try your own.
- Duration
- Cook Time
- Prep Time
- 8Servings
Ingredients
Fried Chicken
- 1 cup all-purpose flour
- 1 cup rice flour
- Pinch ground cumin
- Pinch ground allspice
- Pinch onion powder
- Pinch garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon 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
Slider
- 16 latkes (link under photo)
- Fried chicken
- Jalapeño applesauce
- Toppings:shredded red cabbage, pickled onions (optional)
Preparation
Fried Chicken:
1. Whisk flours, cumin, allspice, onion powder, garlic powder, salt, and pepper in a bowl.
2. Dredge chicken pieces in egg white mixture and then in flour mixture. Leave chicken to sit in flour while the oil is heating up.
3. 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.
4. Transfer cooked chicken to paper towel-lined plate and season with a sprinkle of kosher salt.
5. 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:
1. 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.
2. Store the applesauce, covered in the refrigerator for up to 5 days, or freeze for 3 months.
Inspired by recipe in JOY of KOSHER with Jamie Geller magazine Winter 2016. Subscribe Now.
