Ingredients

3 fresh leeks, sliced lengthwise, cleaned very well
Peanut oil, for frying
1 cup hot sauce plus more for dipping (recommended: Texas Pete)
1 egg, well beaten
6 chicken drumlettes
House Seasoning, recipe follows
Self-rising flour
6 slices white bread, crust trimmed
Mayonnaise

Directions

Prepare leeks by blanching in a pot of boiling
water for 1 minute. Remove to an ice bath to chill. Set aside. When chilled, drain leeks.
Place oil in a deep-fryer or fill a large, heavy-bottomed pan no more than halfway full

with oil. Preheat the oil to 350 degrees F.

In a shallow bowl, stir together hot sauce and egg. Season chicken with House Seasoning
and then dredge in egg mixture. Coat chicken in self-rising flour.

When oil is at 350 degrees F, carefully place chicken into hot oil and deep-fry for 7 to 8
minutes. Remove chicken with tongs and drain on paper towels. Spread each slice of
bread with mayonnaise and place chicken drumette in center. Fold bread around chicken
and tie with a leek strip. Have extra hot sauce for
dipping.

Ingredients

House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper

Directions

Combine all ingredients in a small bowl.
Place in a shaker for future use