Spanish-Style Fried Chicken With Grilled Avocado
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cups
Buttermilk1 tsp
Pepper (aleppo-style)1 tsp
Ground Cumin1 tsp
Ground Coriander3 tbsp
Paprika (smoked, divided)1.25 tsps
Kosher Salt (divided, plus more)2 cups
All-Purpose Flour2 tsps
Cayenne PepperDirections:
1
Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp
2
Paprika, 1 tsp
3
Salt, and 1/2 tsp
4
Black pepper in a large resealable plastic bag
5
Add chicken and toss to coat, then chill at least 4 hours and up to overnight
6
Whisk flour, cayenne, and remaining 3 Tbsp
7
Paprika in a medium shallow bowl
8
Fit a large heavy pot with deep-fry thermometer
9
Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F
10
Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F
11
Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture
12
Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch
13
Transfer to a paper towel-lined rimmed baking sheet; season with salt
14
Heat a grill pan over medium
15
Brush avocado with oil; season with remaining 1/4 tsp
16
Salt and 1/4 tsp
17
Pepper
18
Grill, turning occasionally, until lightly charred, about 3 minutes per side
19
Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired
20
Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp
21
Paprika, 1 tsp
22
Salt, and 1/2 tsp
23
Black pepper in a large resealable plastic bag
24
Add chicken and toss to coat, then chill at least 4 hours and up to overnight
25
Whisk flour, cayenne, and remaining 3 Tbsp
26
Paprika in a medium shallow bowl
27
Fit a large heavy pot with deep-fry thermometer
28
Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F
29
Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F
30
Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture
31
Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch
32
Transfer to a paper towel-lined rimmed baking sheet; season with salt
33
Heat a grill pan over medium
34
Brush avocado with oil; season with remaining 1/4 tsp
35
Salt and 1/4 tsp
36
Pepper
37
Grill, turning occasionally, until lightly charred, about 3 minutes per side
38
Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired