Pollo Campero Air Chicken (Print Version)
# Ingredients:
01 -
4 garlic cloves, finely chopped.
02 -
1 tablespoon cumin powder.
03 -
1 tablespoon salt.
04 -
1/2 tablespoon ground black pepper.
05 -
2 teaspoons oregano (dry).
06 -
2 teaspoons sazón seasoning.
07 -
Juice squeezed from 4 limes.
08 -
8 chicken pieces (4 thighs, 4 drumsticks) with skin and bones.
09 -
2 teaspoons salt.
10 -
1 tablespoon adobo seasoning.
11 -
1/4 teaspoon cayenne.
12 -
1 tablespoon black pepper.
13 -
1 teaspoon ground cumin.
14 -
2 cups all-purpose flour.
15 -
Cooking spray or oil spray.
# Instructions:
01 -
Combine garlic, lime juice, oregano, sazón, salt, cumin, and pepper in a large resealable bag. Toss chicken in until fully coated. Chill for an hour or two in the fridge.
02 -
Grab a bowl and mix together the flour, cayenne, cumin, adobo, pepper, and salt.
03 -
Take the chicken out of the marinade and gently shake off extra liquid. Coat each piece carefully with the flour mix.
04 -
Lay the coated chicken on a plate or tray. Leave it for 10 to 15 minutes to rest.
05 -
Spray the fryer basket lightly with cooking spray, and arrange the chicken so they don't overlap.
06 -
Spritz the chicken with cooking spray. Cook in the air fryer at 400°F for 20 minutes. Turn them over, spray again, and cook another 10-15 minutes. Meat should hit 165°F inside.
07 -
Let the chicken cool for a few minutes before digging in. Pair with sides you love.
# Notes:
01 -
If your fryer can’t hold everything, air fry the chicken in smaller portions. Each round will take 25-30 minutes.
02 -
Packed leftovers can hang out in the fridge for up to 5 days. To reheat, toss them in a 300°F oven for 8-10 minutes.