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Pollo Campero-Style Air Fryer Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 37 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Latin American

Description

This Pollo Campero-Style Air Fryer Fried Chicken recipe offers a deliciously crispy and flavorful take on classic fried chicken using an air fryer. Marinated in a zesty blend of lime juice, garlic, and a mix of bold spices, then coated with a seasoned flour-cornstarch mix, this chicken is air fried to golden perfection with less oil for a healthier twist. Perfectly juicy inside with a crunchy crust, it’s a great option for a satisfying meal without the heaviness of traditional frying.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken drumsticks

Marinade

  • ¼ cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon adobo seasoning
  • 1 teaspoon sazón seasoning

Coating

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon baking powder

For Air Frying

  • 2 tablespoons olive oil spray

Instructions

  1. Marinate the Chicken: In a bowl, combine the lime juice, minced garlic, salt, black pepper, oregano, ground cumin, cayenne pepper, adobo seasoning, and sazón seasoning. Add the chicken thighs and drumsticks, turning to coat thoroughly. Cover and refrigerate for 1 to 2 hours, making sure not to exceed 2 hours to prevent the acid from toughening the meat.
  2. Prepare the Coating: In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, and baking powder until evenly combined to create the light, crispy coating for the chicken.
  3. Coat the Chicken: Remove the marinated chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess to avoid clumping and ensure an even crust.
  4. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for about 5 minutes to prepare for optimal crispiness and cook time.
  5. Air Fry the Chicken: Lightly spray the coated chicken pieces with olive oil spray for extra crispness. Arrange the pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook at 375°F for 25 to 30 minutes, flipping the chicken halfway through cooking to brown both sides evenly, until golden brown and crispy on the outside and cooked through inside.
  6. Rest & Serve: Once cooked, let the chicken rest for a few minutes to allow juices to redistribute, then serve warm for the best taste and texture.

Notes

  • Do not marinate the chicken for longer than 2 hours to avoid the acidic lime juice from toughening the meat.
  • Be sure not to overcrowd the air fryer basket to allow even air circulation and crispiness.
  • You can substitute olive oil spray with any neutral oil spray if preferred.
  • To test doneness, use a meat thermometer; chicken should reach an internal temperature of 165°F (74°C).
  • For extra flavor, try adding a pinch of smoked paprika or chili powder to the coating mix.

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Find it online: https://peruvianfoodrecipes.com/pollo-campero-style-air-fryer-fried-chicken-recipe/