Classic Chicken Gatsby
This iconic South African sandwich is a hearty meal, featuring crispy fried chicken, hot chips, and a tangy sauce, all piled high on a fresh long roll. It's perfect for sharing and a true taste of Cape Town.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 686 kcal
Allergen information: may contain eggs, gluten, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gchicken breast, cut into strips
- 0.5 cupall-purpose flour
- 1 tsppaprika
- 1 tspgarlic powder
- 0.5 tspcayenne pepper
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 600 gpotato, cut into fries
- 1 pcslong bread roll, crusty, about 30cm long
- 2 pcstomato, sliced
- 1 cuplettuce, shredded
for frying
- 2 cupvegetable oil
sauce
- 0.5 cupmayonnaise
- 2 tbspchili sauce
- 2 tbsppickled gherkin, finely chopped
Equipment
deep pan · slotted spoon · paper towels · wire rack · mixing bowl · cutting board · knife
The method
Step by step
- 1
In a shallow dish, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
About 2 min
Cook’s note: Ensure the spices are evenly mixed into the flour for consistent flavor.
- 2
Dredge the chicken strips thoroughly in the seasoned flour, ensuring each piece is fully coated.
About 3 min
- 3
Heat the vegetable oil in a large deep pan or pot over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for crispy chicken and chips.
- 4
Carefully fry the coated chicken strips in batches for 3-5 minutes per batch, or until golden brown and cooked through.
About 10 min
Cook’s note: Do not overcrowd the pan, as this will lower the oil temperature and lead to soggy chicken.
- 5
Remove the cooked chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 6
Fry the potato fries in the same hot oil until golden brown and crispy, about 5-7 minutes.
About 7 min
Cook’s note: Fry in batches if necessary to maintain oil temperature.
- 7
Remove the fries and drain them on paper towels, seasoning immediately with a pinch of salt.
About 1 min
- 8
While the chicken and fries are cooking, prepare the Gatsby sauce by mixing the mayonnaise, chili sauce, and pickled gherkins in a small bowl.
About 3 min
Cook’s note: Adjust chili sauce to your preferred spice level.
- 9
Slice the long bread roll lengthwise, but not all the way through, creating a pocket.
About 1 min
Cook’s note: Keep the bottom intact so the sandwich holds together.
- 10
Spread a generous amount of the prepared Gatsby sauce inside the roll.
About 1 min
- 11
Layer the shredded lettuce and sliced tomato inside the roll.
About 1 min
- 12
Pile the crispy fried chicken strips and hot potato fries generously into the roll.
About 1 min
Cook’s note: Don't be shy – a Gatsby is meant to be overflowing!
- 13
Serve immediately, optionally cutting the large Gatsby into smaller portions for sharing.
About 1 min
Per serving
Nutrition
- Calories
- 685.9kcal
- Protein
- 37.3g
- Carbs
- 44.7g
- Fat
- 39.7g
- Fibre
- 5.5g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Gatsby is best enjoyed fresh; components can be stored separately but the assembled sandwich does not store well.
Empty string if eaten cold
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