SMASHED AVOCADO WITH CRISPY CHICKEN, PICKLED ONIONS & TORTILLAS
Spread chunky homemade guacamole on flatbreads, use this southern-style fried chicken recipe to create goujons and serve with sweet onion topping
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 941 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 29 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium
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