Smashed avocado with crispy chicken, pickled onions & tortillas

Smashed avocado with crispy chicken, pickled onions & tortillas

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • 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: per serving
NutrientUnit
kcal941
fat32g
saturates8g
carbs104g
sugars29g
fibre8g
protein45g
salt2g
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Ingredients

For the onions

For the chicken

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.

Goes well with

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    Rating: 5 out of 5.7 ratings
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