If you are craving something golden, crisp, and outrageously flavorful but want to skip the deep fryer, you are in for a treat. The Air Fryer Chicken Crispanada is an irresistible fusion of Tex-Mex comfort and air-fried ease, packed with juicy shredded chicken, melty cheese, zesty salsa, and warm spices, all hugged by a perfectly crisp shell. Whether you need a satisfying snack, an appetizer that wows friends, or a quick main dish, these homemade crispanadas deliver the perfect crunch every time—without the extra oil. Let’s jump right in to this crave-worthy creation!
Ingredients You’ll Need
Ingredients You’ll Need
What makes the Air Fryer Chicken Crispanada truly special is how just a handful of everyday ingredients come together for bold flavor and melt-in-your-mouth texture. Each component does double duty for deliciousness and crunch, so don’t be afraid to get creative or use what you have on hand!
- Cooked shredded chicken: Rotisserie chicken or leftovers work perfectly and save prep time, making this the easiest way to get tender, flavorful filling.
- Shredded cheddar or Monterey Jack cheese: For that signature cheesy stretch and flavor—choose your favorite or mix them up for extra punch!
- Cream cheese: Just a bit brings rich creaminess and helps bind the filling so every bite is soft and luscious.
- Salsa or enchilada sauce: Adds just enough tang and moisture; pick mild or spicy based on your crowd!
- Garlic powder: An effortless layer of savory flavor that brings everything together.
- Cumin: For earthy warmth and that Tex-Mex aroma you can’t resist.
- Chili powder: Lends gentle heat and lively color to make your crispanadas pop.
- Salt and pepper: Trust your tastebuds and season to perfection!
- Empanada dough discs or small flour tortillas: The crispy canvas for your filling—empanada discs create classic edges, but tortillas are a nifty shortcut.
- Olive oil spray: A quick mist is all you need for a beautifully golden finish with barely any oil.
How to Make Air Fryer Chicken Crispanada
Step 1: Prepare the Filling
Start by combining the shredded chicken, cheddar or Monterey Jack cheese, cream cheese, salsa (or enchilada sauce), garlic powder, cumin, chili powder, and a generous pinch of salt and pepper in a mixing bowl. Mix well until everything is equally coated and luscious—the cream cheese will make the filling creamy and keep all those bold flavors locked in. If your salsa seems a little runny, drain off any extra liquid so your crispanadas stay crisp and not soggy.
Step 2: Assemble Your Crispanadas
Spoon 1 to 2 tablespoons of the chicken filling right in the center of each empanada dough disc or small flour tortilla. Don’t overstuff—resist the temptation, because a little goes a long way! Fold the dough over to make a half-moon, then press the edges using a fork to crimp and seal. This not only locks the filling inside but adds that signature crispanada look.
Step 3: Prep for Air Frying
Arrange your assembled crispanadas on a tray or plate and lightly spray both sides with olive oil spray. This is the magic that fries them up golden and crunchy in the air fryer, giving you all the crispness without any greasiness. A quick spray is all it takes—no dunking, no mess!
Step 4: Air Fry Until Perfect
Place the crispanadas in a single layer in your air fryer basket, making sure they aren’t overlapping. Set the temperature to 375°F (190°C), and air fry for 10 to 12 minutes. Flip them halfway through cooking so they get evenly crispy and beautifully golden on both sides. When they’re puffed and toasty, take them out and let them cool for a few minutes—you’re almost there!
Step 5: Serve and Savor
Give your Air Fryer Chicken Crispanadas a moment to cool so the cheese sets and the flavors mingle perfectly. Now’s the time to plate them up and serve with your favorite dips: salsa for zing, sour cream for coolness, or guacamole for creamy richness. Get ready to fall in love at first bite.
How to Serve Air Fryer Chicken Crispanada
Garnishes
Amp up your Air Fryer Chicken Crispanada game with simple-yet-festive garnishes. Sprinkle with chopped fresh cilantro or green onions for a pop of color and herbaceous flair. A squeeze of lime over the top wakes up all the flavors and adds a fresh tang. If you want extra spice, a few slices of pickled jalapeño on the side are guaranteed to turn up the excitement.
Side Dishes
These crispanadas are super versatile and play well with all kinds of Tex-Mex sides. Pair with a bright, crunchy slaw, a side of Mexican rice, or even a classic corn and black bean salad. If you like things cozy, try them with a steaming bowl of tortilla soup—a dreamy match!
Creative Ways to Present
Make your Air Fryer Chicken Crispanada the star by creating a build-your-own dipping board: arrange the crispanadas on a platter with ramekins of salsa, guacamole, sour cream, and queso for dunking. For a fun family meal, serve them cut into halves or wedges appetizer-style, with plenty of napkins for happy fingers. They’re also fantastic as a festive party snack, nestled in a basket lined with colorful napkins.
Make Ahead and Storage
Storing Leftovers
If you have leftover Air Fryer Chicken Crispanadas (a rare occurrence!), allow them to cool completely before storing. Place them in an airtight container lined with paper towels to help absorb moisture, then refrigerate for up to 3 days. This keeps them fresher, and you never lose that crave-worthy crunch.
Freezing
Want to have crispanadas on hand for any craving? You can freeze them before cooking! Assemble as directed, then place them on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container. Air fry straight from frozen, just add 2–3 extra minutes to the cook time—no thawing needed.
Reheating
Bring back that fresh-from-the-fryer crunch in just minutes. Place cold or frozen crispanadas in the air fryer at 350°F and heat for 3–5 minutes until hot and crispy. Avoid the microwave since it can make the crust soft rather than crisp. Your Air Fryer Chicken Crispanada will taste just as delicious as day one!
FAQs
Can I use another protein or make it vegetarian?
Absolutely! Swap the chicken for cooked ground beef, pulled pork, or sautéed vegetables—beans, corn, and peppers are superb vegetarian fillings. The basic technique stays exactly the same, so you can let your creativity run wild.
What if I can’t find empanada dough discs?
No worries—small flour tortillas work like a charm. They crisp up beautifully in the air fryer, and they’re usually easy to find at any supermarket. You can also use pie crust rounds or puff pastry for a slightly different texture.
How do I keep the Air Fryer Chicken Crispanada edges sealed?
Be sure not to overfill each crispanada, and always press the edges firmly with a fork. If they’re resisting, dip your finger in a bit of water and moisten the edge of the dough before sealing—it acts like delicious glue!
Can I prep these ahead for a party?
Absolutely! Make and assemble the crispanadas a few hours before, then refrigerate, covered, until ready to air fry. They crisp up beautifully straight from the fridge, so you can serve them warm and fresh for your guests.
What dips go best with Air Fryer Chicken Crispanada?
Classic salsa, creamy guacamole, and cool sour cream are always winners. For extra Tex-Mex flavor, try queso dip or even a spicy ranch. Mix up a few so everyone can enjoy something different!
Final Thoughts
Don’t wait to bring a batch of Air Fryer Chicken Crispanadas to your table—they’re ridiculously fun to make, simple enough for weeknights, and guaranteed to disappear fast at any gathering. Give this recipe a whirl and join the legions of fans who can’t get enough of that combo of crunch and cheesy chicken inside every bite!
Print
Air Fryer Chicken Crispanada Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6–8 crispanadas
- Category: Appetizer, Snack, Main Course
- Method: Air Fryer
- Cuisine: Tex-Mex, American
- Diet: Non-Vegetarian
Description
These Air Fryer Chicken Crispanadas are a delicious Tex-Mex twist on classic empanadas, featuring a crispy outer shell filled with a savory mixture of shredded chicken, cheese, and spices. Perfect for a snack, appetizer, or even a main course, these crispy pockets are sure to be a hit with the whole family.
Ingredients
For the Filling:
1 cup cooked shredded chicken (rotisserie or leftover), 1/2 cup shredded cheddar or Monterey Jack cheese, 2 tablespoons cream cheese, 1/4 cup salsa or enchilada sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, salt and pepper to taste.
For Assembly:
6–8 empanada dough discs or small flour tortillas, olive oil spray
Instructions
- Mix the Filling: In a bowl, combine the shredded chicken, cheese, cream cheese, salsa, garlic powder, cumin, chili powder, salt, and pepper.
- Fill and Seal: Place filling in the center of each dough disc, fold over, and seal edges with a fork.
- Air Fry: Lightly spray crispanadas with olive oil, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Serve: Let cool slightly before serving with salsa, sour cream, or guacamole.
Notes
- You can freeze uncooked crispanadas for later. Just air fry straight from frozen, adding 2–3 extra minutes.
- Customize the filling with beans, corn, or sautéed peppers.
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