Pollo Campero Air Fryer Chicken (Print Version)
# Ingredients:
01 -
1/2 tablespoon ground black pepper.
02 -
1 tablespoon ground cumin.
03 -
4 minced garlic cloves.
04 -
2 teaspoons dried sazón seasoning.
05 -
1 tablespoon salt.
06 -
2 teaspoons oregano flakes.
07 -
Juice from 4 limes.
08 -
8 chicken pieces (4 thighs, 4 drumsticks), bone-in, with skin.
09 -
2 cups all-purpose flour.
10 -
1 tablespoon adobo seasoning.
11 -
1 teaspoon salt.
12 -
1 teaspoon cumin powder.
13 -
1/4 teaspoon cayenne for heat.
14 -
Non-stick cooking spray.
# Instructions:
01 -
In a bag, toss together garlic, salt, sazón, lime juice, cumin, oregano, and black pepper. Put the chicken in, seal it up, and shake it to coat evenly. Pop it in the fridge for 1-2 hours to soak up flavor.
02 -
In a bowl, combine flour, salt, black pepper, adobo, cumin, and cayenne. Stir until blended.
03 -
Take chicken out of the marinade and gently remove any extra liquid. Coat each piece fully in the flour mixture.
04 -
Place the coated chicken on a plate and leave it to rest for around 10-15 minutes.
05 -
Spray the air fryer basket lightly with non-stick spray. Lay in the chicken pieces so they don’t overlap.
06 -
Spray the chicken lightly with oil and air fry at 400°F for 20 minutes. Flip them over, spray again, and fry another 10-15 minutes until the inside hits 165°F.
07 -
Let the cooked chicken sit out for a few minutes before digging in. Pair it with sides you love.
# Notes:
01 -
You might need to cook in batches. Each round will take about 25-30 minutes.
02 -
Leftovers can last 5 days in the fridge. Warm them up in a 300°F oven for 8-10 minutes.