For the schnitzel, cover the chicken with plastic wrap and beat with a rolling pin until 5 mm thick. Combine the chicken, garlic, paprika and 125 ml (½ cup) of the buttermilk. Refrigerate for at least 15 minutes.
Combine the remaining 125 ml (½ cup) buttermilk and eggs. Place the flour and crumbs in separate bowls and season each with salt and pepper.
Scrape excess marinade off the chicken. Season the chicken with salt and pepper, then dust in the flour. Working with one at a time, dip into the egg mixture, shaking off excess, then press into the crumbs to coat. Repeat with the rest.
Heat a layer of oil in a large frying pan on high and fry the schnitzels in batches, for about 8 minutes, turning halfway until cooked through.
For the guacamole, roughly mash the avocados. Stir through remaining ingredients, keeping some out to sprinkle over as garnish. Season with salt and pepper. Serve with the schnitzels.
