I have a question about the recipe "Latke-Crusted Chicken" from Emma Laperruque. Do you think baking it would work? If so- any suggestions?
Hi Sarah! I've never tried the recipe that way, so I can't say for sure. My concern is that the latke crust wouldn't get as browned or crisp—and the chicken might overcook by the time the crust achieves that great color. Curious to hear others' thoughts on this. (And if you do try it in the oven, please let me know how it goes.)