Ingredients Jump to Instructions ↓

  1. 3 fresh leeks, sliced lengthwise, cleaned very well Peanut oil , for frying

  2. 1 cup hot sauce plus more for dipping (recommended: Texas Pete)

  3. 1 egg, well beaten

  4. 6 chicken drumlettes House Seasoning, recipe follows Self-rising flour

  5. 6 slices white bread, crust trimmed Mayonnaise

  6. 1 cup salt

  7. 1/4 cup garlic powder

  8. 1/4 cup black pepper

Instructions Jump to Ingredients ↑

  1. 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. Combine all ingredients in a small bowl. Place in a shaker for future use


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