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Pollo Campero-Style Air Fryer Fried Chicken
Pollo Campero-Style Air Fryer Fried Chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Air fried copycat Pollo Campero chicken with zesty citrus and spice blend for a flavorful and crispy twist.
Ingredients:
  • For the marinade
  • 1 tablespoon kosher salt
  • 4 cloves garlic, minced
  • 1/2 tablespoon freshly cracked black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons sazón (homemade or store-bought)
  • 2 teaspoons dried oregano
  • 4 fresh limes, juiced
  • 8 pieces skin-on, bone-in chicken (4 drumsticks, 4 thighs)
  • For the flour dredge
  • 2 cups all-purpose flour
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon adobo (homemade or store-bought)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • For cooking chicken
  • Non-stick cooking spray
Instructions:
  • Combine salt, garlic, pepper, cumin, sazón, oregano, and lime juice in a bowl. Transfer it to a large plastic zip-top bag. Add chicken, massage to coat well, and refrigerate for 1-2 hours.
  • Combine flour with a blend of pepper, adobo, salt, cumin, and cayenne in a large bowl to create the dredge mixture.
  • Take the chicken out of the fridge and remove any excess marinade and solids. Coat the chicken pieces thoroughly with the flour dredge.
  • Allow the chicken to rest: Place the coated chicken pieces on a clean plate or wire rack over a sheet tray and let it rest for 10-15 minutes.
  • Air-fry the chicken: Spray the air fryer basket with non-stick cooking spray. Arrange chicken pieces in a single layer, making sure they don't touch. Air-fry at 400°F for 20 minutes, flip, spray with cooking spray, and air-fry for an additional 10-15 minutes until chicken reaches 165°F.
  • Let the chicken rest on a plate for a few minutes, then serve with coleslaw, fried yuca, beans, tortillas, or biscuits. Store cooked fried chicken in the fridge for up to 5 days. Reheat in a 300°F oven for 8 to 10 minutes.

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