TIP:Â We used The Bare Bird Boneless Butterflied Chicken available from Coles. To feed 8 people, this recipe is easily doubled with chicken cooked in two batches.
Ingredients
Method
Pat chicken dry with absorbent kitchen paper. Combine garlic, oil and sumac in a small bowl. Rub evenly over both sides of chicken. Season with salt and pepper.
Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Place chicken skin-side down into basket. Slide pan and basket back into air fryer. Set temperature to 180C. Set timer and cook for 15 minutes. Carefully pull-out pan and basket. Turn chicken skin side-up. Slide pan and basket back into fryer. Set timer and cook for a further 15 minutes until chicken is cooked through. Transfer to a serving plate. Rest, loosely covered with foil for 10 minutes.
To make salad, combine all ingredients in a large bowl.
Serve chicken with salad and fries.
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