- 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)
- A deep-fry thermometer
- 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.