Mini-Handle Sandwich

• 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. Prepare leeks by blanching in a pot of boiling water for 1 minute.
2. Remove to an ice bath to chill.
3. Set aside.
4. When chilled, drain leeks.
5. 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.
6. In a shallow bowl, stir together hot sauce and egg.
7. Season chicken with House Seasoning and then dredge in egg mixture.
8. Coat chicken in self-rising flour.
9. When oil is at 350 degrees F, carefully place chicken into hot oil and deep-fry for 7 to 8 minutes.
10. Remove chicken with tongs and drain on paper towels.
11. Spread each slice of bread with mayonnaise and place chicken drumette in center.
12. Fold bread around chicken and tie with a leek strip.
13. Have extra hot sauce for dipping.
14. 1 cup salt
15. 1/4 cup garlic powder
16. 1/4 cup black pepper
17. Combine all ingredients in a small bowl.
18. Place in a shaker for future use.

fresh leeks, peanut oil, hot sauce, egg, chicken, house seasoning, flour, white bread, mayonnaise

Taken from www.foodnetwork.com/recipes/paula-deen/mini-handle-sandwich-recipe.html (may not work)