Pollo Campero Chicken (Print Version)
# Ingredients:
01 -
2 teaspoons sazón.
02 -
1 tablespoon ground cumin.
03 -
4 garlic cloves, minced.
04 -
1/2 tablespoon black pepper.
05 -
2 teaspoons dried oregano.
06 -
1 tablespoon salt.
07 -
Juice of 4 limes.
08 -
8 pieces chicken (4 thighs, 4 drumsticks), bone-in, skin-on.
09 -
1 tablespoon adobo.
10 -
2 cups flour.
11 -
1 teaspoon ground cumin.
12 -
1 teaspoon salt.
13 -
1 tablespoon black pepper.
14 -
1/4 teaspoon cayenne pepper.
15 -
Cooking spray.
# Instructions:
01 -
In a resealable bag, toss together lime juice, sazón, garlic, salt, oregano, pepper, and cumin. Put in the chicken and shake it so it's well-coated. Refrigerate for 1-2 hours.
02 -
Stir together flour, cayenne, cumin, pepper, adobo, and salt in a big bowl.
03 -
Take chicken out of the marinade, make sure there's no dripping marinade left, and cover each piece in the dry flour mix.
04 -
Let the floured chicken sit on a plate for 10-15 minutes before cooking.
05 -
Lightly spray the air fryer basket with cooking spray. Arrange the chicken pieces inside without stacking them.
06 -
Spray some cooking spray on the chicken too. Air fry at 400°F for 20 minutes. Flip the pieces, spray again, and cook for another 10-15 minutes until the inside hits 165°F.
07 -
Let the chicken sit for a few minutes after it's done. Then dig in with your favorite sides!
# Notes:
01 -
If you can't fit all the chicken in the air fryer, do it in batches. Each batch takes about 25-30 minutes.
02 -
Leftovers can go in the fridge for up to 5 days. Warm them in a 300°F oven for 8-10 minutes to get them nice and hot.