5 Ingredients or Fewer

Latke-Crusted Chicken

November 25, 2018
7 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

This was my mom’s pièce de résistance every Hanukkah when I was growing up: a mashup of a breaded chicken cutlet and an extra-crispy latke. Unlike a thin breadcrumb coating, the potato-pancake crust fully insulates the chicken, ensuring juicy, tender meat. Serve with the usual applesauce and sour cream for dunking, plus a big, bright salad to balance all the richness. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: The Best Chicken Breast Recipe You've Never Heard Of. —The Editors

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Amy
  • jmmymccomb
  • EmMa
  • Nh jnjnjn
    Nh jnjnjn
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

4 Reviews

Amy March 30, 2021
I usually do it all from scratch, but I wonder if frozen hash browns could work here somehow....
jmmymccomb January 8, 2019
I scaled this recipe up by 3. Maybe my fault but could not get the mixture to stock all over the chicken however I did my best to get it on as much as I could. Absolutely delicious. Next time I would add more onion as this was the best bit and make the mixture a little dryer In hope that it sticks a little better. Will make again.
EmMa December 8, 2018
Was really excited to try this recipe...it was almost entirely flavorless (and I seasoned the chicken pre-dredging, which the instructions don't require). It also took several hours to make, start to finish -- the prep time should really be increased. The cook time is accurate though, nice and quick once you get going!
Nh J. May 3, 2023
Don’t know what you we’re making took me like 20 minutes total and had tuns of flavour