Crispy Chicken Air Fryer (Print Version)
# Ingredients:
01 -
1 tablespoon black pepper.
02 -
2 teaspoons sazón.
03 -
1 teaspoon ground cumin.
04 -
4 garlic cloves, minced.
05 -
1 tablespoon ground cumin.
06 -
1/2 tablespoon black pepper.
07 -
1 teaspoon salt.
08 -
2 cups flour.
09 -
2 teaspoons dried oregano.
10 -
1 tablespoon salt.
11 -
Juice from 4 limes.
12 -
8 chicken pieces (4 drumsticks, 4 thighs), with skin and bone.
13 -
1 tablespoon adobo.
14 -
1/4 teaspoon cayenne pepper.
15 -
Cooking spray.
# Instructions:
01 -
Put garlic, cumin, lime juice, sazón, oregano, pepper, and salt in a bag. Toss in the chicken and coat everything. Chill for 1-2 hours in the fridge.
02 -
Stir together flour, cayenne, cumin, black pepper, salt, and adobo in a large bowl.
03 -
Take the chicken out of the bag and shake off any leftover marinade. Cover each piece well with the flour mixture.
04 -
Put the coated chicken on a plate and leave it for 10-15 minutes.
05 -
Coat the air fryer basket lightly with cooking spray. Arrange chicken in a single layer without overlapping pieces.
06 -
Spray the chicken lightly. Cook at 400°F for 20 minutes. Turn the pieces, spray again, and cook another 10-15 minutes until the inside hits 165°F.
07 -
Set the chicken aside for a few minutes before eating. Pair it with whatever sides you like best.
# Notes:
01 -
If making multiple batches, cook each one for 25-30 minutes.
02 -
Leftovers can be kept in the fridge for up to 5 days. Warm them up in a 300°F oven for 8-10 minutes.