Mini-Handle Sandwich

  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 8m
  • Ready In : 23m
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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
  • Mayonnaise
  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper


Step 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. 

Step 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. 

Step 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. 

Step 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.

Step 5

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

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