Smashed avocado with crispy chicken, pickled onions & tortillas
By Sarah Cook
Spread chunky homemade guacamole on flatbreads, use this southern-style fried chicken recipe to create goujons and serve with sweet onion topping
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Prep:50 mins
Cook:25 mins
Plus marinating - Serves 4
- Easy
Nutrition per serving
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kcal 941
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fat 32g
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saturates 8g
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carbs 104g
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sugars 29g
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fibre 8g
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protein 45g
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salt 2g
Ingredients
- 2 large, very ripe avocados
- juice 1 lemon
- 8 seeded soft tortillas, or your favourite flatbreads, warmed
- small bunch coriander, to serve
- 1 large red onion, very thinly sliced
- 100ml red wine vinegar
- 4 tbsp caster sugar
- 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
Mix the chicken strips with the buttermilk and chill for about half a day.
Mix all the onion ingredients, season with salt and set aside to marinate for at least 30 mins or up to half a day.
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.
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.
