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Mini-Handle Sandwich Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Mini-Handle Sandwich Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 3 fresh leeks, sliced lengthwise, cleaned very well
  • peanut oil, for frying
  • 1 cup hot sauce, plus more for dipping
  • 1 egg, well beaten
  • 6 chicken drumlettes
  • Paula Deen's House Seasoning
  • self-rising flour
  • 6 slices white bread, crust trimmed
  • mayonnaise

Preparation

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.

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