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.
For more potato pancake/latke slider recipes click here.
Fried Chicken Potato Pancake Sliders
Servings
8 Servings
Ingredients
- 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
- 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
- 16 latkes link under photo
- Fried chicken
- Jalapeño applesauce
- Toppings:shredded red cabbage pickled onions (optional)
Instructions
- 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 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 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.
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