By Paula Deen
- 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
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.