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Mini-Handle Sandwich

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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 350º

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 350º, 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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