Spanish Fried Chicken with Grilled Avocado

I recently visited the A.O.C Winebar in Los Angeles and had their amazing Spanish Fried Chicken on a Cornmeal Waffle. Absolutely divine and you bet I wanted to lick the maple syrup-laden crumbs off the plate ... but held myself back. 

Googling a copycat recipe I can make at home, I came across this one from Epicurious, which solved a piece of the puzzle - the actual chicken itself. Loved it! Not an exact replica but so close. I couldn't resist modifying the recipe a little bit by adding some garlic powder and hot sauce to the mix. The chicken was moist and bursting with flavor, with a spicy kick. This would make an awesome app for a holiday party.

SPANISH FRIED CHICKEN WITH GRILLED AVOCADO

from Epicurious

INGREDIENTS:

3 garlic cloves, smashed

4 cups buttermilk

3/4 teaspoon crushed red pepper flakes

2 tsp hot sauce

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tsp garlic powder

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

1. Combine garlic, buttermilk, hot sauce, 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.

2. Whisk flour, cayenne, garlic powder, and remaining 3 tbsp. paprika in a medium shallow bowl.

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.

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 or Romesco sauce, if desired.