2 large potatoes peeled, grated and squeezed dry (about 1 1/2 lbs.)
1 medium yellow onion, chopped (about 1 1/4 cups)
1/4 cup flour
1 tsp. baking powder
1/4 cup canola oil, divided, for frying
Combine all ingredients in large bowl. Heat 1 Tbs. oil in large skillet over medium heat. Scoop 1/2 cup potato mixture into skillet and spread into 1/8-inch thick patty. Repeat. Fry patties 3 to 4 minutes per side, or until golden brown. Cook remaining latkes in batches of 2, adding 1 Tbs. oil to skillet each time.
To drain, transfer latkes to wire rack on top of baking sheet lined with newspaper. Place latkes on pan in oven to keep warm. Serve with vegan sour cream or applesauce.
In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6-8 minutes per side. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to a boil. Reduce heat; cover and simmer until apples are tender.
Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.