SERVES 6
Ingredients:
• 3 fresh leeks, washed and sliced lengthwise
• Peanut oil, for frying
• 1 cup Texas Pete Hot Sauce (or your favorite brand) plus more for dipping
• 1 egg, well beaten
• 6 chicken drumettes
• House Seasoning
• ½ cup self-rising flour
• 6 slices white bread, crust trimmed
• Mayonnaise, to taste
Preparation:
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.
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.
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.
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.
This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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