In large bowl combine 1/4 cup of the oil, grapefruit juice, tequila, garlic, oregano, salt and pepper until well blended. Add chicken; toss to coat well. Cover; refrigerate at least 2 hours, stirring occasionally. Drain chicken from marinade. In plastic food bag, combine cornmeal, flour and paprika; shake to blend well. Pour remaining oil into heavy 3-quart saucepan or deep skillet, filling no more than 1/3 full. Heat over medium-high heat to 375F. Carefully add chicken, 6 pieces at a time. Fry 2 to 3 minutes or until golden brown and tender, turning once. Drain on paper towels. If desired, serve with Avocado Sauce.
Yield: 8 appetizer servings.
Cajun Country -- New Iberia, Louisiana