- 3 fresh leeks, sliced lengthwise, cleaned very well
- Peanut oil, for frying
- 1 cup hot sauce (recommended: Texas Pete), plus more for dipping
- 1 egg, well beaten
- 6 chicken drumettes
- House Seasoning, recipe follows
- Self-rising flour
- 6 slices white bread, crust trimmed
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; heat 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.
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper
Combine all ingredients in a small bowl. Place in a shaker for future use.