Crispy and creamy, I crave these totally surprising 'fries' every single week

There is absolutely nothing in my mind that compares to a perfectly ripe avocado. Well, that was until I tried avocado fries. I'd be lying if I didn't tell you that I was a wee bit skeptical. I don't typically like to mess with avocados, as they're so magnificently delicious on their own — but I realized that, when done right, avocado fries are just as extraordinary. Coating slices of a ripe avocado in egg followed by panko breadcrumbs delivers just the right amount of crunch. And a quick stint in the oven yields a golden-brown exterior, while maintaining the vibrant green color we all know and love.

Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream, canned chipotle in adobo sauce, fresh chives, and Cajun seasoning, it adds a touch of freshness and some acidity that'll keep you going back for more. I truly can't wait for you all to try this unexpectedly delicious twist on avocados.

Why you'll love it

• They're crispy and creamy. These fries have the ideal level of crunch, thanks to the breadcrumbs, while maintaining a creamy, smooth, almost butter-like texture on the inside.

• You don't even need a fryer. In this recipe, the oven does all the hard work. It cuts the overall cook time of the avocado fries and makes for the perfect crispy bite. Key ingredients in Avocado Fries

• Panko breadcrumbs: This kind of breadcrumb is processed into larger crumbs while also having a drier, flakier consistency that creates the perfect crunch.

• Egg: Used as a binder to help the breadcrumbs adhere to the avocado. It also creates a barrier between the two that ultimately enhances the texture of the fry.

• Avocados: You'll want to use ripe but firm avocados. When baked, they hold their shape better and deliver a soft, butter-like interior and a vibrantly green exterior.

Baked Avocado Fries

SERVINGS: 2 to 3

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For the avocados:
• 2 ripe but firm medium avocados
• 1 large egg
• 1 cup panko breadcrumbs
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the sauce:
• 1 cup sour cream or Greek yogurt
• 1 tablespoon canned chipotle in adobo sauce or Mexican hot sauce
• 1 tablespoon finely chopped fresh chives (from 1 medium bunch)
• 1/2 teaspoon Cajun seasoning with salt
• 1/4 teaspoon kosher salt

Make the avocados:

1. Heat the oven to 425 F. Meanwhile, halve, pit, and peel two medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy.

2. Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, if using, together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces.

3. Working with one avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.

4. Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired.

Make the chipotle sauce:

1. Stir ingredients together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries.

Recipe notes

Make ahead: The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving. Storage: Refrigerate avocado fries in an airtight container for up to four days. Recrisp in a 350-degree oven until warmed through, about 5 minutes.

STEPS

Pat the chicken dry and season both sides with the salt. If you have the time, let the chicken sit on the counter for about 30 minutes, or cover and refrigerate for up to 12 hours. This will allow the salt to penetrate the meat, which will help it retain moisture during cooking, but it's not necessary.

In a large, wide bowl, stir together the garlic powder, sumac, dehydrated orange peel and Urfa chile flakes. Dip the chicken in the spice mixture until every piece is well coated, flipping as needed.

Heat a large (12-inch) cast-iron skillet over high heat until it just starts to smoke. Add the oil, swirl the pan to coat the bottom and, working in batches as needed, use tongs to carefully place the chicken thighs in the hot pan, laying them away from you, so the end closest to you hits the pan first to avoid splatters. Leave a little space between each piece.

The pan will cool down as the chicken goes in, but, as it heats up again, if it begins to smoke, reduce the heat to medium-high. Sear until the chicken is generously browned on the bottom, 5 to 7 minutes. If the pan looks dry, add a drizzle of oil, then flip each piece and continue searing until generously browned on the bottom, another 5 to 7 minutes. The spices on the chicken will have formed a burnished crust, and the chicken may look blistered or blackened in spots. An instant-read thermometer inserted into the thickest part of a thigh should register between 175 and 195 degrees. If searing in batches, repeat with the remaining chicken.

Remove the pan from the heat, transfer the chicken to a plate and season with additional salt, if desired. Let rest for 5 to 10 minutes before serving.

Substitutions: Instead of chicken thighs >> try this spice mix on another cut of chicken, lamb chops, skirt steak, pork chops or extra-firm tofu. Garlic powder >> onion powder. Sumac >> dehydrated lemon peel or more dehydrated orange peel. Dehydrated orange peel >> dehydrated lemon peel, or a squeeze of fresh lemon and/or orange juice over the chicken after cooking. Urfa chile >> Kashmiri chile, gochugaru or 1/4 teaspoon crushed red pepper flakes.

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