Ingredients

The following ingredients have 4 Servings
  • 2 large, very ripe avocados
  • juice 1 lemon
  • 8 seeded soft tortillas , or your favourite flatbreads, warmed
  • small bunch coriander , to serve
  • 1 large red onion , very thinly sliced
  • 100ml red wine vinegar
  • 4 tbsp caster sugar
  • 4 skinless chicken breasts , each cut into 3-4 chunky strips
  • 284ml pot buttermilk
  • 85g polenta or cornmeal
  • 85g plain flour
  • 1 tbsp sesame seed
  • 1 tbsp sweet paprika
  • ½ tsp cayenne pepper
  • 2 pinches ground cinnamon
  • 1 tsp garlic salt (or normal salt)
  • sunflower oil , for shallow-frying

Instruction

  • 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.