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
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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