Fried Chicken Potato Pancake Sliders

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Fried Chicken Potato Pancakes 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.

Joy of Kosher Chanukah 2016 cover