Description
This Pollo Campero-Style Air Fryer Fried Chicken delivers the beloved Guatemalan Latin fried chicken flavor with a healthier twist. Marinated in a zesty buttermilk and lime mixture infused with garlic and spices, then air fried to crispy perfection, this recipe offers a crunchy, juicy chicken experience without deep frying.
Ingredients
Scale
Marinade
- 3 pounds bone-in chicken pieces (drumsticks, thighs, or a mix)
- 2 cups buttermilk
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper (optional for heat)
- Olive oil spray
Instructions
- Prepare the marinade: In a large bowl, whisk together the buttermilk, lime juice, minced garlic, paprika, cumin, oregano, onion powder, black pepper, and salt to create a flavorful marinade base.
- Marinate the chicken: Add the bone-in chicken pieces to the marinade, turning them to coat well. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate the chicken and tenderize it.
- Mix the coating: In a shallow dish, combine all-purpose flour, cornstarch, baking powder, and cayenne pepper if you desire some heat. This dry mixture will create the crispy crust on the chicken.
- Coat the chicken: Remove each chicken piece from the marinade, letting excess drip off. Dredge thoroughly in the flour mixture until fully coated. For extra crunch, double dip by returning the chicken to the marinade briefly and then coating again in the flour mix.
- Prepare for air frying: Spray both sides of the coated chicken pieces generously with olive oil spray to help the crust crisp up during cooking.
- Arrange in air fryer: Place the chicken pieces in a single layer in the air fryer basket without overcrowding to ensure even cooking and a crispy exterior.
- Cook the chicken: Air fry at 375°F (190°C) for 25 to 30 minutes. Halfway through cooking, turn the chicken pieces over and spray again with olive oil spray if needed. Continue cooking until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken from the air fryer and serve hot with lime wedges for a zesty finish.
Notes
- For an extra crunchy crust, double-dip the chicken by reimmersing it in the marinade and flour mixture a second time before cooking.
- This recipe recreates the iconic Pollo Campero flavors using an air fryer for a lighter, less oily result.
- Adjust cayenne pepper or omit according to your heat preference.
- Ensure not to overcrowd the air fryer basket to maintain crispiness of the chicken.
