Camperitos from Pollo Campero feature tender, seasoned chicken bites coated in a crispy, golden batter, delivering a flavorful and crunchy snack perfect for any appetite.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Tongs
- Deep fryer or large heavy pot
- Baking sheet
- Wire rack
- Slotted spoon
- Paper towels
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- Vegetable oil (for frying)
Using boneless, skinless chicken breast ensures tender, juicy bites that absorb the buttermilk and hot sauce marinade for enhanced flavor. The combination of all-purpose flour and cornstarch in the batter creates a light and crispy coating essential for the authentic crunch. A balanced mix of garlic powder, onion powder, paprika, cumin, oregano, and chicken bouillon powder delivers the signature savory seasoning. Vegetable oil with a high smoke point is crucial for frying to achieve a golden, crispy exterior without burning. Your homemade Camperitos from Pollo Campero copycat menu will capture the delicious texture and bold flavors of the original snack.
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a mixing bowl, whisk together buttermilk and hot sauce.
- Add chicken pieces to the buttermilk mixture; toss to coat.
- Cover and marinate in the refrigerator for at least 1 hour.
- In another mixing bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, cumin, oregano, salt, black pepper, white pepper, and chicken bouillon powder.
- Remove chicken from marinade, allowing excess to drip off.
- Dredge chicken pieces in the seasoned flour mixture, pressing to adhere.
- Place coated chicken pieces on a baking sheet.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Using tongs, carefully lower chicken pieces into the hot oil in batches.
- Fry until golden brown and cooked through, about 4–5 minutes per batch.
- Remove with a slotted spoon onto a wire rack lined with paper towels.
- Let rest briefly before serving.
Substitution
Camperitos from Pollo Campero copycat recipes rely on a balanced blend of spices and a crispy, cornstarch-enhanced batter to replicate the signature crunch. If you don't have buttermilk, substitute with regular milk mixed with a tablespoon of lemon juice or vinegar to achieve similar tenderness in the chicken. Using a heavy-bottomed pot instead of a deep fryer can maintain consistent oil temperature, essential for crispiness and even cooking. When frying, avoid overcrowding the pan to prevent oil temperature drops, ensuring each piece becomes golden and crunchy. After frying, place the chicken on a wire rack over a baking sheet to drain excess oil and preserve the batter's texture better than paper towels alone.
Tips
Ensure your oil temperature stays around 350degF (175degC) to achieve that perfect crispy Camperitos exterior without absorbing excess oil. When dredging chicken, press the seasoned flour mixture firmly onto each piece to help the batter stick and form a crunchy coating. Marinate in buttermilk and hot sauce for at least 1 hour since this tenderizes the chicken and infuses it with flavor. Drain excess marinade before coating to prevent sogginess and uneven frying, ensuring your bites turn out golden and crisp every time.
Nutritions
Camperitos from Pollo Campero provide a good source of protein from the tender, boneless chicken breast, essential for muscle maintenance and repair. The buttermilk marinade adds calcium and probiotics, while the blend of spices contributes antioxidants and anti-inflammatory benefits. However, these crispy bites are fried in vegetable oil, which increases the calorie and fat content, so enjoying them in moderation can help maintain your balanced diet. Your intake of sodium should also be considered due to the seasoning and chicken bouillon powder used in the batter.
Storage
Store your Camperitos in an airtight container and refrigerate for up to 3 days to maintain their crispiness and flavor. To reheat, place them in a preheated oven at 350degF (175degC) for 5-7 minutes to restore the crunchy texture. Avoid microwaving, as it can make the batter soggy and diminish the overall eating experience.
Variation or Alternatives
You can substitute chicken breast with boneless thighs for a juicier texture and richer flavor. Swap buttermilk with plain yogurt or sour cream to maintain tenderness while adding a slight tang. Incorporating a pinch of cayenne or chipotle powder into the flour mixture boosts spiciness, enhancing taste complexity. Instead of deep frying, try baking the chicken bites at 425degF (220degC) for 20 minutes, flipping halfway to achieve a crisp exterior with less oil.
Allergies
Camperitos from Pollo Campero contain ingredients like flour and buttermilk, which are common allergens for individuals with wheat or dairy sensitivities. The dish is fried in vegetable oil, posing a risk for cross-contamination if prepared in shared fryers. You should exercise caution if you have allergies to gluten, dairy, or any spices included in the seasoning blend.
Why this recipe?
Camperitos from Pollo Campero stand out for their crispy texture and flavorful, marinated chicken that captures the authentic Guatemalan taste. The combination of perfectly seasoned breading and juicy meat creates a satisfying bite that keeps customers coming back. Your copycat version can replicate this unique taste by focusing on the signature marinade and frying technique used in the original recipe. This makes Camperitos worth trying at home for those who crave a genuine Pollo Campero experience.