Chicken finger and latke hybrid
I love love looove the holidays. I like the presents and the lights and the parties, but really— to no one’s surprise, I’m sure— my favorite part is the food. Egg nog, candy canes, panettone, mulled wine, sugar cookies, hams, all of it.
In recent years, I’ve also become a big fan of potato latkes, which is why when I read that Sticky’s Finger Joint had added latke fingers to their menu of specialty chicken fingers, I had to try them. Latkes, a food usually associated with Hanukkah, are delicious little potato pancakes made with grated potato, flour, egg and seasoning, and traditionally served with sour cream and apple sauce as side toppings.
All the things!
Sticky’s latke fingers are plump, juicy chicken strips, coated in the grated potato, four and egg mix, and fried to a crunchy, golden crust. In a word: delicious. Sticky’s also offers a whole menu of dipping sauces but the latke fingers, as tradition would have it, come with both sour cream and apple sauce. I put a little of each on every chunk I cut off making for one of those perfect mouthfuls that has a little bit of everything: tender, moist chicken, crispy, crunchy crust, little bit of potato, tanginess of the sour cream, and the sweetness of cinnamon-sprinkled apple sauce.
They’re big enough that one or two, with a side order of fries, is a good sized meal, and maybe now one that I’ll look forward to adding to my list of holiday favorites every December.