Crispy Coconut Chicken with a date, sour cream and sumac dressing

3.2ltr Air Fryer

Spice Grinder



2 skinless, boneless chicken thighs or 2 skinless chicken breasts, thinly sliced

100g fresh brown breadcrumbs

50g desiccated coconut

2 fresh eggs, beaten

100g plain flour

Low calorie cooking spray



40g chopped, stoneless dates, soaked in boiling water until softened

60g boiling water

½ lemon, zest and juice

¼ tsp sumac spice

2 tbsp sour cream

Salt and ground black pepper, for flavour

Purify the ingredients together in mini blitzer



Mix together the flour, egg, breadcrumbs and coconut

Coat the chicken strips in the flour, egg, breadcrumbs and coconut mix

Lightly spray the air fryer basket with low calorie cooking spray, before adding seasoned chicken strips

Set air fryer to 200C and set timer to 4 minutes

Turn over the chicken pieces, re-spraying with low calorie cooking spray and set timer for a further 4 minutes.

Ensure product is piping hot through before serving.