Spread chunky homemade guacamole on flatbreads, use this southern-style fried chicken recipe to create goujons and serve with sweet onion topping
Prep:50 mins
Serves 4
2 large, very ripe avocadosjuice 1 lemon8 seeded soft tortillas, or your favourite flatbreads, warmedsmall bunch coriander, to serve
STEP 1Mix the chicken strips with the buttermilk and chill for about half a day.STEP 2Mix all the onion ingredients, season with salt and set aside to marinate for at least 30 mins or up to half a day.STEP 3Mix 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 4Halve 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.
