Mini-Handle Sandwich

Total Time:
23 min
Prep:
8 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

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

House Seasoning:

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


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