Description
These Air Fryer Chicken Crispanadas are crispy, flavorful turnovers filled with a seasoned ground chicken mixture. Made with a blend of spices, vegetables, and optional cheese, these golden pockets are cooked to perfection in the air fryer for a healthier twist on a classic empanada. Perfect as appetizers or a satisfying snack, they come together quickly and deliver a deliciously crispy bite every time.
Ingredients
Scale
For the Chicken Filling
- 1 lb ground chicken
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- Salt to taste
- 1/4 cup frozen peas (optional)
- 1/4 cup shredded cheddar cheese (optional)
For the Crispanada Dough & Assembly
- 1 package refrigerated empanada dough or pie crusts (about 10–12 disks)
- 1 tbsp olive oil (for brushing)
- 1 egg (for egg wash, beaten with a splash of water)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Preheat the air fryer. Set the air fryer to 375°F (190°C) and allow it to fully preheat while you prepare the filling.
- Sauté the vegetables. Heat a small amount of oil in a large skillet over medium heat. Add chopped onion, red bell pepper, and garlic, cooking for about 4-5 minutes until softened and fragrant.
- Cook the ground chicken. Add the ground chicken to the skillet and cook for 6-7 minutes until browned, breaking it apart with a spoon to ensure even cooking.
- Season the mixture. Stir in cumin, chili powder, paprika, black pepper, and salt. Cook for an additional 2-3 minutes to meld the flavors. If using peas, add them during the last minute of cooking.
- Cool and add cheese. Remove the skillet from heat and allow the chicken mixture to cool slightly. Mix in shredded cheddar cheese if desired.
- Prepare the dough. Place one empanada dough disk on a clean surface. Spoon about 2 tablespoons of the chicken filling into the center.
- Fold and seal. Fold the dough over to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal properly and add a decorative finish.
- Apply egg wash and oil. Brush the top of each crispanada with the beaten egg wash, then lightly brush with olive oil to promote browning and crisping.
- Arrange in air fryer. Place crispanadas in the air fryer basket without overcrowding. Cook in batches if necessary for even cooking.
- Air fry crispanadas. Cook at 375°F for 10-12 minutes until golden brown and crispy, flipping halfway through the time to ensure even cooking on both sides.
- Cool and garnish. Remove the crispanadas from the air fryer and let cool for a few minutes. Optionally, garnish with chopped fresh cilantro.
- Serve. Serve warm with your favorite dipping sauces such as salsa, sour cream, or guacamole.
Notes
- You can customize the filling by adding vegetables like corn or jalapeños for extra flavor and texture.
- Make sure not to overfill the dough to prevent the filling from leaking during cooking.
- If you don’t have empanada disks, you can use pie crust cut into circles.
- Egg wash helps achieve a beautiful golden crust but can be omitted for a vegan glaze alternative.
- These crispanadas reheat well in the air fryer or oven to maintain crispiness.
