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.

　　

Ingredients

serves 6

　　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 (see page 325)

　　1/2 cup self-rising flour

　　6 slices white bread, crust trimmed

　　Mayonnaise, to taste

　　

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.

　　Paula Deen's Kitchen Classics