1. Create 3 dredging stations: In the first bowl, stir together the flour and a generous amount of salt and pepper (enough that if you actually tasted just the flour, you would be able to taste the salt and pepper). In the second bowl, whisk together the buttermilk and hot sauce. And in the third bowl, combine the cornmeal, mustard and paprika.
2. Next, prep the avocados: Halve each and remove the pits. Cut the avocados, while still in the skin, into 4-5 thick slices per half. Using a spoon, scoop the slices from the skins and place in the flour bowl.
3. Toss each individual slice in the flour, then the buttermilk, and finally in the cornmeal. When each slice is coated, set aside.
4. Fill a pot halfway with oil and bring to high heat. When the oil is hot enough, gently lower in a handful of the avocados. Cook until golden brown and crispy. Let rest on paper towels to drain any extra grease. Repeat in small batches until all of the slices are fried.
5. Serve hot and enjoy!
Tips + Tricks
**Look for avocados that are a little firm. Too soft of an avocado will be difficult to coat.