Spanish-Style Fried Chicken with Grilled Avocado Recipe

Name: Spanish-Style Fried Chicken with Grilled Avocado
Prep time: 40 min
Cook time: 4 h 40 min
Total time: 5 h 20 min
Yield: 4 servings
Ingredients: 3 garlic cloves, smashed; 4 cups buttermilk; 1 teaspoon Aleppo-style pepper or 3/4 teaspoon crushed red pepper flakes; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 tablespoons plus 1 teaspoon smoked paprika, divided; 1 1/4 teaspoons kosher salt, divided, plus more; 3/4 teaspoon freshly ground black pepper, divided; 3 pounds boneless, skinless chicken thighs, cut into 1/2'-thick strips; 2 cups all-purpose flour; 2 teaspoons cayenne pepper; 2–3 quarts vegetable oil (for frying), plus more for brushing; 2 firm, ripe California avocados, cut into quarters, skin removed; Spicy mayonnaise or combine equal parts romesco and mayonnaise (for serving; optional)

Ingredients

3 garlic cloves, smashed
4 cups buttermilk
1 teaspoon Aleppo-style pepper or 3/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 tablespoons plus 1 teaspoon smoked paprika, divided
1 1/4 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided
3 pounds boneless, skinless chicken thighs, cut into 1/2"-thick strips
2 cups all-purpose flour
2 teaspoons cayenne pepper
2–3 quarts vegetable oil (for frying), plus more for brushing
2 firm, ripe California avocados, cut into quarters, skin removed
Spicy mayonnaise or combine equal parts romesco and mayonnaise (for serving; optional)

PREP TIME 40m	COOK TIME 4h40m	TOTAL TIME 5h20m
YIELD 4 servings

Instructions

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.
Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
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.
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.