Mini-Handle Sandwich
- Level: Easy
- Total: 23 min
- Prep: 8 min
- Cook: 15 min
- Yield: 6 servings
- Level: Easy
- Total: 23 min
- Prep: 8 min
- Cook: 15 min
- Yield: 6 servings
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.
