Crispy Chicken Bites

1 quart vegetable oil, divided

1/4 cup grapefruit juice

2 oz (1/4 cup) Cuervo Especial tequila

2 cloves garlic, minced

1 tsp dried oregano leaves

1 tsp salt

1/4 tsp pepper

1-1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4 cup yellow cornmeal

1/4 cup flour

1/2 tsp paprika

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.

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Cajun Country -- New Iberia, Louisiana