Smashed avocado with crispy chicken, pickled onions & tortillas

• large, very ripe avocados2
• juice 1 lemon
• seeded soft tortillas↗8

  or your favourite flatbreads, warmed

• small bunch coriander

  to serve

• large red onion↗1

  very thinly sliced

• red wine vinegar↗100ml ml
• caster sugar↗4 tbsp tbsp
• skinless chicken breasts↗4

  each cut into 3-4 chunky strips

• pot buttermilk284ml ml
• polenta↗85g g

  or cornmeal

• plain flour↗85g g
• sesame seed↗1 tbsp tbsp
• sweet paprika↗1 tbsp tbsp
• cayenne pepper↗½ tsp tsp
• pinches ground cinnamon↗2
• garlic salt1 tsp

  (or normal salt)

• sunflower oil↗

  for shallow-frying

Step-by-step instructions

1. 1

   Mix the chicken strips with the buttermilk and chill for about half a day.

2. 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.

3. 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.

4. 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.