Mini-handle sandwich

Mini-handle sandwich

  • Preparation Time8 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
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

For the house seasoning

200g salt
50g garlic powder

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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