Latke-Crusted Chicken Recipe

Indulge in a delicious fusion of flavors with this delightful Latke-Crusted Chicken recipe. Inspired by the traditional Jewish dish of latkes, this inventive twist combines the crispy texture of latkes with tender, juicy chicken breasts, creating a mouthwatering dish that is sure to impress your taste buds.

To prepare this culinary masterpiece, begin by seasoning boneless, skinless chicken breasts with a blend of savory spices, such as garlic powder, onion powder, paprika, and a pinch of salt and pepper. Allow the chicken to marinate for a few minutes to absorb the flavors fully.

Meanwhile, whip up a batch of classic latkes by shredding russet potatoes and onions, then mixing them with beaten eggs, flour, and a hint of seasoning. Form the mixture into thin patties and fry them until golden brown and crispy on the outside, yet tender on the inside.

Once the latkes are ready, carefully place them on top of the seasoned chicken breasts, creating a flavorful crust that adds a delightful crunch to every bite. Transfer the chicken to a baking dish and bake in the oven until the chicken is cooked through and the latke crust is golden and crisp.

The result is a tantalizing combination of tender chicken infused with the comforting flavors of potato and onion, elevated by the satisfying crunch of the latke crust. Serve this Latke-Crusted Chicken alongside your favorite vegetables or a refreshing salad for a complete and satisfying meal that will leave your taste buds singing with delight.

Whether you're celebrating a special occasion or simply craving a unique and flavorful dish, this Latke-Crusted Chicken recipe is sure to become a favorite in your culinary repertoire. Enjoy the perfect harmony of textures and tastes with every savory bite of this innovative and mouthwatering creation.

Ingredients 

• 2 Russet potatoes (about 12 ounces each), peeled and grated
  
• 1 small yellow onion, peeled and grated
  
• ³/₄ cup all-purpose flour, divided into 3 tablespoons and 9 tablespoons
  
• 2 large eggs, divided
  
• 1 teaspoon kosher salt, plus more to taste
  
• 2 boneless, skinless chicken breasts, halved horizontally (like you're slicing a cake layer in two)
  
• 6 tablespoons vegetable oil, more or less as needed
  

Directions

1. Make the latke mixture: Combine the grated potatoes and grated onion in a large, clean tea towel. Bundle up, hold over the sink or a garbage can, and squeeeeeeeze into oblivion, to get rid of all that extra moisture. (Just when you think it’s done, do a couple more squeezes.) Dump into a large bowl. Add 1 egg, 3 tablespoons flour, and the 1 teaspoon salt. Mix to combine.
2. Set up the dredging stations: Add the remaining flour to one shallow bowl and season with a pinch of salt. Add the remaining egg to another shallow bowl, season with a pinch of salt, and whisk with a fork until smooth.
3. Add the vegetable oil to a large cast-iron skillet—adjusting the quantity to yield a roughly 1/2-inch thickness. Set over medium-high heat on the stove.
4. Meanwhile, dredge the chicken: Dredge one chicken breast half in the flour, then the egg, then coat with 1/2 cup latke mixture (so, about 1/4 cup on each side). Use your hands to really seal the latke mixture all around (disposable latex gloves come in handy here). Some of the coating might try to slip off—no big deal, just make sure the chicken is completely covered before it goes in the pan. Repeat with the remaining chicken breast halves.
5. Cook two pieces at a time. You don’t want to overcrowd the pan, which would lead to steaming. Cook for 4 to 5 minutes on the first side, until deeply golden brown on the bottom. Flip, then cook for another 4 minutes or so, until the other side is browned and the meat is cooked through. Transfer to a paper towel–lined plate to drain any excess oil. Repeat with the remaining chicken breast halves.
6. Psst: You can heat the oven to its lowest temperature to keep the first batch of latke chicken warm while frying the second batch. Or, if you’re not eating immediately, you can keep all the chicken in there while you set the table or finish the other dishes—just not so long that it overcooks.