Pollo Campero-Style Air Fryer Chicken (Print Version)

# Ingredients:

01 - 1 tablespoon kosher salt for marinade.
02 - 4 cloves garlic, minced.
03 - 1/2 tablespoon fresh black pepper for marinade.
04 - 1 tablespoon ground cumin for marinade.
05 - 2 teaspoons sazón seasoning.
06 - 2 teaspoons dried oregano.
07 - 4 fresh limes, juiced.
08 - 8 pieces skin-on bone-in chicken (4 drumsticks, 4 thighs).
09 - 2 cups all-purpose flour.
10 - 1 tablespoon black pepper for dredge.
11 - 1 tablespoon adobo seasoning.
12 - 1 teaspoon kosher salt for dredge.
13 - 1 teaspoon ground cumin for dredge.
14 - 1/4 teaspoon cayenne pepper.
15 - Cooking spray.

# Instructions:

01 - Mix marinade ingredients in bag, add chicken, coat well. Refrigerate 1-2 hours.
02 - Whisk together flour and all seasonings for dredge mixture.
03 - Remove chicken from marinade, shake off excess, coat well in seasoned flour.
04 - Let coated chicken rest 10-15 minutes on rack or plate.
05 - Cook at 400°F for 20 minutes, flip, spray with oil, cook 10-15 more minutes until 165°F internal.
06 - Let rest few minutes before serving with sides.

# Notes:

01 - Cook in batches to avoid overcrowding.
02 - Keeps 5 days in fridge.
03 - Reheat at 300°F for 8-10 minutes.

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