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
- 1 litre sunflower oil for frying
- 100g plain flour
- Salt and pepper
- 2 large amagwinya or hamburger buns
- Paprika mayo
- Pickles (optional)
- 2 largeeggs, poached
- In a non-metallic bowl whisk the marinade ingredients together, and marinate the chicken for 2-4 hours, covered in the fridge.
- 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.
- After 1 ½ hours, remove the chicken from the fridge and allow to stand at room temp for 30 minutes.
- 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.
- 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.
- 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.
- 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.