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.