Smashed avocado with crispy chicken, pickled onions & tortillas

Smashed avocado with crispy chicken, pickled onions & tortillas

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(4 ratings)

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Cooking time

Prep: 50 mins Cook: 25 mins Plus marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
941
protein
45g
carbs
104g
fat
32g
saturates
8g
fibre
8g
sugar
29g
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

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

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Method

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

Recipe from Good Food magazine, February 2013

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Comments

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jean16's picture
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Made this for my family...they all loved it including my 3 year old who can be pretty picky!

elainehayes29's picture
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forgot to rate

elainehayes29's picture
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great recipe. 5 stars.

Sarahandione's picture

We made this last night and it was delicious. We used ready prepared guacamole as it's hard to find ripe avocados and we used Hugh Fearnley's magic bread dough to make the wraps. I've not fried chicken before so wasn't sure if it would be cooked through so I did finish it off in the oven to make sure. It went really well with the onion. A big hit with my daughter and with me!

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