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Ingredients

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Chicken

Kota


The Kota has become a defining favourite in South African cuisine, known for its hearty layers and bold flavour combinations. In this version, crispy breaded chicken, spiced chips, fresh vegetables and creamy atchar mayonnaise are packed into soft bread, creating a comforting dish that reflects the vibrant, nostalgic flavours of local culinary heritage.

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Preparation

  1. Chicken

    1. Mix together inkomazi, Robertsons Chicken Spice and water and coat the chicken well with the mixture. 
    2. Marinade for at least 2 hours in the refrigerator. 
    3. Remove marinated chicken from the fridge and coat generously in Knorr Professional Original Chicken Breading. 
    4. Ensure each piece is evenly coated for crispiness.
  2. Kota

    1. Prepare the slap chips by peeling and cutting the potatoes into thick kota‑style chips. Fry at 160 °C until soft. 
    2. Increase oil to 180 °C and fry again until crispy and golden. 
    3. Season with Robertsons Chip & Potato Seasoning. 
    4. Cut the half loaf into two equal kotas. Hollow out the soft centre, keeping the crust intact. 
    5. Fry the eggs sunny‑side up or over‑easy. 
    6. Mix atchar and Hellmann’s Tangy Mayonnaise as a base for the Kota (you can also top your Kota with more).
  3. Assembly

    1. Spread atchar mayo inside the hollowed bread. 
    2. Add shredded lettuce and tomatoes. 
    3. Place crispy fried chicken pieces. 
    4. Add cheddar cheese slices. 
    5. Add the chips on top. 
    6. Place fried egg on top or inside (optional). 
    7. Finish with extra atchar mayonnaise if desired.
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