Mini-Handle Sandwich

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 6 servings
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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


House Seasoning:

 1 cup salt

 1/4 cup garlic powder

 1/4 cup black pepper


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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:

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