- 2 large, very ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 8 seeded soft tortillas, or your favourite flatbreads, warmed
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 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
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 85g polenta or cornmeal
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 85g plain flour
- 1 tbsp sesame seed
- 1 tbsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- ½ tsp cayenne pepper
- 2 pinches ground cinnamon
- 1 tsp garlic salt (or normal salt)
- sunflower oil, for shallow-frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
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.