Breakfast dishes
A Peruvian street food favorite, chicken chicharrón is made by coating marinated chicken in a crisp breading, air-frying it, and serving it in a roll with pickled red onion. Popular for breakfast and gatherings, this sandwich uses much less oil than traditional deep-frying.
Mix the chicken thigh meat with crushed garlic, cumin, lemon juice, and salt. Refrigerate for 15 minutes.
Coat the marinated chicken in the flour, beaten egg, and bread crumbs, in that order.
Arrange the coated chicken pieces with space between them in the air fryer basket. Cook for 15 minutes, turning the chicken one time during cooking, until golden and crisp.
Thinly slice the red onion into half-moons, toss it with the vinegar, and let it sit for 10 minutes.
Split the roll and fill it with the crispy chicken and pickled onion. Serve immediately.
Do not crowd the chicken in the air fryer basket; without space between the pieces, air cannot circulate and the coating will not crisp. Allergens: wheat (gluten, flour, bread crumbs, bread) and eggs.
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