Mini Handle Sandwiches
With me being a Southern girl, there was no way I was going to get married without some fried chicken in the house! But how was I going to pull that off and still keep things elegant? In the kitchen at The Lady & Sons, we’re constantly on the go and very rarely have time to stop and fix a plate, so we satisfy ourselves quickly and deliciously with what we call a handle sandwich. This is simply a piece of white bread wrapped around a chicken drumette, doused in Texas Pete Hot Sauce. The only thing left when you’re done eating is the handle—get it? Well ,we feel like we came up with a new look for an old favorite. I hope y’all will try these and love ’em like we do.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Prepare the leeks by blanching them in a pot of boiling water for 1 minute. Remove to an ice bath to chill. Set aside. When chilled, drain the leeks.
Step 2
Place oil in a deep fryer or fill a large, heavy-bottomed pan no more than halfway with the oil; heat it to 350 degrees.
Step 3
In a shallow bowl, stir together the hot sauce and egg. Season the chicken drumettes with House Seasoning and then dredge in the egg mixture. Coat the chicken in self-rising flour.
Step 4
When the oil reaches 350 degrees, carefully place the chicken into the oil and deep-fry for 7 to 8 minutes. Remove the chicken with tongs and drain on paper towels. Spread each slice of bread with mayonnaise and place a drumette diagonally in the center. Fold the bread around the drumette and tie with a leek strip. Have extra hot sauce for dipping.
