Spanish-Style Fried Chicken with Grilled Avocado
Crispy fried chicken strips marinated in a flavorful buttermilk blend of Spanish spices, served alongside charred grilled avocado. The chicken is seasoned with smoked paprika, cumin, and other aromatic spices for a Spanish-inspired twist on classic fried chicken.
Ingredients
- •3 cloves garlic cloves
- •4 cups buttermilk
- •1 teaspoon Aleppo-style pepper
- •1 teaspoon ground cumin
- •½ teaspoon ground coriander
- •3 tablespoons smoked paprika
- •1¼ teaspoons kosher salt
- •¾ teaspoon black pepper
- •3 pounds chicken thighs
- •2 cups all-purpose flour
- •2 teaspoons cayenne pepper
- •2½ quarts vegetable oil
- •2 whole avocados
- •to taste spicy mayonnaise
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
240 min
- 2.
Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
5 min
- 3.
Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
30 min
- 4.
Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.
15 min
