Mini Handle Sandwiches

• 3 fresh leeks, washed and sliced lengthwise
• Peanut oil, for frying
• 1 cup Texas Pete Hot Sauce (or your favorite brand) plus more for dipping
• 1 egg, well beaten
• 6 chicken drumettes
• House Seasoning (see page 325)
• 1/2 cup self-rising flour
• 6 slices white bread, crust trimmed
• Mayonnaise, to taste

1. Prepare the leeks by blanching them in a pot of boiling water for 1 minute.
2. Remove to an ice bath to chill.
3. Set aside.
4. When chilled, drain the leeks.
5. Place oil in a deep fryer or fill a large, heavy-bottomed pan no more than halfway with the oil; heat it to 350 degrees.
6. In a shallow bowl, stir together the hot sauce and egg.
7. Season the chicken drumettes with House Seasoning and then dredge in the egg mixture.
8. Coat the chicken in self-rising flour.
9. When the oil reaches 350 degrees, carefully place the chicken into the oil and deep-fry for 7 to 8 minutes.
10. Remove the chicken with tongs and drain on paper towels.
11. Spread each slice of bread with mayonnaise and place a drumette diagonally in the center.
12. Fold the bread around the drumette and tie with a leek strip.
13. Have extra hot sauce for dipping.

fresh leeks, peanut oil, egg, chicken, flour, white bread, mayonnaise

Taken from www.epicurious.com/recipes/food/views/mini-handle-sandwiches-385138 (may not work)