Mini-handle sandwich

Mini-handle sandwich
  • 3 fresh leeks, sliced lengthwise, cleaned very well
  • Groundnut oil, for frying
  • 250ml hot sauce plus more for dipping
  • 1 egg, well beaten
  • 6 chicken drumlettes
  • Self-raising flour
  • 6 slices white bread, crust trimmed
  • House seasoning
  • Mayonnaise
  • For the house seasoning
  • 200g salt
  • 50g garlic powder
  • 50g black pepper

1) Make house seasoning by mixing ingredients together.

2) 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.

3) Place oil in a deep fryer or fill a large, heavy-bottomed pan no more than halfway full with oil. Preheat the oil to 180C.

4) 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-raising flour.

5) When oil is at 180C, carefully place chicken into hot oil and deep fry for 7-8 minutes. Remove chicken with tongs and drain on kitchen paper. Spread each slice of bread with mayonnaise and place chicken drumette in centre. Fold bread around chicken and tie with a leek strip. Have extra hot sauce for dipping.

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