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Smashed avocado with crispy chicken, pickled onions & tortillas

Smashed avocado with crispy chicken, pickled onions & tortillas

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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

Recipe from Good Food magazine, February 2013

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Overall rating

Rating: 5 out of 5.7 ratings

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