Ingredients

• 100ml/3½fl oz tequila
• 3 limes
• juice only
• 1 red chilli
• chopped
• 1 x 330ml/12fl oz bottle Mexican beer
• 1 garlic clove
• chopped
• 8 chicken legs
• flour
• seasoned with salt and freshly ground black pepper
• vegetable oil
• to deep fry
• 2 ripe avocados
• chopped
• 2 plum tomatoes
• peeled
• seeds removed
• chopped
• 1 bird's eye chilli
• seeds removed
• chopped
• 1 tbsp chopped fresh coriander stems
• ½ tsp chilli powder
• 1 lime
• juice only
• 1 red onion
• finely chopped
• 1 red chilli
• finely chopped
• 2 limes
• juice only
• 2 tomatoes
• chopped

Directions

• For the chicken; mix the tequila
• lime
• chilli
• beer and garlic together in a large bowl.
• Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade
• then transfer to the fridge to marinate for two hours.
• Heat the oil in a deep
• heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
• Remove the chicken from the marinade and pat dry.
• Dredge the chicken legs in the seasoned flour
• then carefully place into the hot oil and deep-fry for 15 minutes
• or until golden-brown and completely cooked through.
• Carefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper.
• For the guacamole
• place all of the guacamole ingredients into a clean bowl and mix together well.
• For the pico de gallo
• place all of the pico de gallo ingredients into a clean bowl and mix together well.
• To serve
• place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.