Chicken Recipes

Smashed avocado with crispy chicken, pickled onions & tortillas

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Spread chunky homemade guacamole on flatbreads, use this southern-style fried chicken recipe to create goujons and serve with sweet onion topping

 

  • Prep:
  • Cook:
  • Plus marinating

 

Ingredients

  • 2 large, very ripe avocados
  • juice 1 lemon
  • 8 seeded soft tortillas, or your favourite flatbreads, warmed
  • small bunch coriander, to serve

For the onions

  • 1 large red onion, very thinly sliced
  • 100ml red wine vinegar
  • 4 tbsp caster sugar

For the chicken

  • 4 skinless chicken breasts, each cut into 3-4 chunky strips
  • 284ml pot buttermilk
  • 85g polenta or cornmeal
  • 85g plain flour
  • 1 tbsp sesame seed
  • 1 tbsp sweet paprika
  • ½ tsp cayenne pepper
  • 2 pinches ground cinnamon
  • 1 tsp garlic salt (or normal salt)
  • sunflower oil, for shallow-frying

 

Method

  • STEP 1

    Mix the chicken strips with the buttermilk and chill for about half a day.

  • STEP 2

    Mix all the onion ingredients, season with salt and set aside to marinate for at least 30 mins or up to half a day.

  • STEP 3

    Mix together the polenta or cornmeal, flour, sesame seeds, paprika, cayenne pepper, cinnamon and garlic salt on a plate. Heat 2cm sunflower oil in a deep frying pan (or slightly more in a big wok) until a cube of bread browns in 1 min. Lift the chicken from the buttermilk and drop into the flour mix, tossing to coat well. Add about 3 chicken strips at a time to the oil and fry, turning, until golden on all sides and just cooked through. Drain on kitchen paper while you fry the rest.

  • STEP 4

    Halve and stone each avocado, scrape out the flesh into a bowl with the lemon juice and some seasoning, and very roughly smash together with the back of a spoon. Spread over the warm tortillas or flatbreads, top with the crispy chicken, pickled onions and some coriander, and roll up to tuck in.

     

Smashed avocado with crispy chicken, pickled onions & tortillas

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