Chipsi Mayai is a classic East African dish made of crispy fries and a fried egg, often enjoyed as a comforting, hearty meal. This recipe takes the traditional concept up a notch with tender, brined chicken lollipops, a creamy cheese sauce, and a kick of buffalo and peri peri sauces. It’s a fun and flavourful twist that elevates the simple, satisfying nature of Chipsi Mayai into a meal that’s perfect for sharing or indulging in something a little different.

Serves 4

Ingredients 

• Vegetable oil 
• Chicken wing (drumsticks), ask your local butcher if they can lollipop them)
• 3 eggs
• 300g American cheese 
• 500g double cream
• 500ml pickle juice
• Chips
• Teaspoon onion powder
• Teaspoon garlic powder
• Teaspoon paprika
• Buffalo sauce 
• Peri peri sauce 

Method 

1. Slice around the lower knuckle of the wing until the bone is exposed and no meat or tendons are visible. Scrape downwards until you have achieved a lollipop shape.
2. Place all of the lollipop chicken in the pickle liquor, enough to submerge them. Leave them in the fridge overnight. 
3. The next day, remove them from the brine and pat them dry. Leave them on a resting rack to finish drying for at least 30 minutes. 
4. Once all the wings are ready, place your chips on an oven tray. Season with the spices and put in the oven. Cook to the recommended time on the packet. Do not let the chips get crispy, as you will be cooking them again.

To cook the lollipops in an air fryer

1. Set your air fryer to 160 °C. 
2. Cook the lollipops until they reach an internal temperature of 75 °C. Use your Thermapen to make sure they’ve all come to temperature. 
   
   

To cook the lollipops in a pan

1. Fill a deep, wide pan with oil. Make sure you use enough to submerge the lollipops, but keep it below the pan’s halfway mark for safety. Heat the oil to 160-170 °C. 
2. Gently lower the chicken lollipops into the oil, being careful not to splash yourself. As the chicken cooks, monitor the oil temperature using your Thermapen to make sure it stays around 160-170 °C. 
3. Once the chicken reaches 74 °C, remove from the oil and set aside. 
   
   
   

To make the cheese sauce 

1. To make the sauce, simply pour the cream into a pan and slowly add the american cheese. Season to taste. 

To make the omelette

1. Remove the chips from the oven and set aside. 
2. Crack the eggs into a bowl and season. Whisk thoroughly. 
3. Add a generous amount of oil to a wide, non-stick frying pan. Place over a medium heat
4. Put enough chips in the pan to cover most of the surface. 
5. Pour the egg mix over the chips. 
6. Fry at medium-low temperature until the bottom is thoroughly cooked. Use a plate to flip the omelette, and fry just a little more on the underside (be careful not to totally dry it out). 
7. Once cooked, serve on a fresh plate and top with sauce. Slice into triangles and place your chicken lollipops on top. Finish with Buffalo sauce and Peri peri sauce