Amasi Marinated Fried Chicken Topped with Poached Egg, Served on Amagwinya

Serves 2  

Preparation time: 30 minutes + 2 hours for marinading

Cooking time: 20 minutes


  • 2 deboned chicken thighs or breast fillets, skinless

For the marinade 

  • 150ml Amasi (may substitute with buttermilk or plain yoghurt)
  • 1 tablespoon smoked paprika
  • Pinch fine salt
  • Squeeze of lemon juice
  • 1 teaspoon smooth mustard

For the paprika mayo 

  • 1 large egg, at room temperature
  • 1 tablespoon smooth mustard
  • 1 tablespoon red or white wine vinegar
  • 1 teaspoon paprika powder
  • Big pinch fine salt
  • 1 teaspoon fresh lemon juice
  • 1 cup (250ml) sunflower or canola oil

For cooking:

  • 1 litre sunflower oil for frying
  • 100g plain flour
  • Salt and pepper

To serve

  • 2 large amagwinya or hamburger buns
  • Paprika mayo
  • Pickles (optional)
  • Lettuce
  • 2 largeeggs, poached


  1. In a non-metallic bowl whisk the marinade ingredients together, and marinate the chicken for 2-4 hours, covered in the fridge.
  2. For the paprika mayo: while the chicken is marinating make the mayo. Place all the ingredients except the oil in a jug, and using a hand blender, whiz all the ingredients together, slowly pouring in the oil and blend to create a thick emulsion. Set aside until assembling.
  3. After 1 ½ hours, remove the chicken from the fridge and allow to stand at room temp for 30 minutes.
  4. Heat the oil in a saucepan. Place the flour and salt and pepper (according to taste) in a shallow bowl. Remove chicken from the marinade and place in the flour, coating both sides well, shake off the excess flour.
  5. Fry the chicken for 3-5 minutes (depending on thickness) on each side until golden brown and cooked through. Remove and drain on paper towel lined plate.
  6. To assemble, cut the amagwinya, or hamburger buns, in half and spread withpaprika mayo (reserve some for serving), arrange lettuce leaves and pickles (optional), top with the fried chicken.
  7. Poach the eggs until done to your liking and top the chicken with the poached egg and a good dollop of the paprika mayo.

Serve immediately with extra mayo.