The best air-fryer foods are small or portioned, have exposed surface and benefit from dry, fast browning.
Frozen fries, roasted vegetables, tofu, wings, chicken thighs, salmon, reheated pizza and breaded foods all match the appliance's strengths. Wet batter, loose leafy greens and liquid-heavy dishes usually belong elsewhere.
An air fryer is a compact convection oven, not a magic deep fryer. It performs best when hot moving air can reach a dry or lightly oiled surface. Foods that need a crisp edge, roasted exterior or revived crust are natural candidates; foods that require a pot of liquid or a heavy wet batter are not.
Use the ideas below as categories rather than universal timers. Thickness, starting temperature, basket load and model strength change cooking time. Follow the recipe and manual, turn food when needed and use a food thermometer for meat, poultry and reheated leftovers.
Seven vegetables that reward dry heat
- Broccoli florets with lightly oiled edges
- Cauliflower florets or small steaks
- Brussels sprouts, halved for more browned surface
- Green beans with garlic and lemon added after cooking
- Zucchini coins or spears in a single layer
- Bell peppers and onions for fajita-style sides
- Baby potatoes or evenly cut potato cubes
Eight proteins that fit compact convection
- Chicken wings with space for rendered fat and exposed skin
- Bone-in or boneless chicken thighs verified at 165°F
- Chicken tenders or breaded cutlets in a loose layer
- Salmon portions with enough space to lift them safely
- Shrimp arranged without heavy overlap
- Meatballs with room for browning around the sides
- Extra-firm tofu cubes with a thin starch coating
- Tempeh strips finished with sauce after browning
Seven freezer staples that become crisp quickly
- French fries or sweet-potato fries
- Tater tots and hash-brown bites
- Chicken nuggets or breaded plant-based nuggets
- Fish sticks or breaded fish fillets
- Mozzarella sticks cooked cautiously to prevent splitting
- Potstickers with a light oil coating when the recipe calls for it
- Small frozen pastries that fit without touching the heater
Six leftovers that regain texture
Reheat leftovers until they reach 165°F as measured with a food thermometer. Use a lower starting temperature than fresh cooking when the outside could burn before the center becomes hot.
- Pizza slices with the crust fully supported
- Roasted potatoes and vegetables
- Breaded chicken or fish
- Fries, tots and onion rings
- Small baked pastries or rolls
- Cooked tofu and other previously crisp bites
Seven compact bakes and snacks
- Garlic bread or cheese toast secured below the heater
- Small cookies on approved parchment or a fitted pan
- Muffins in heat-safe cups that fit the basket
- Stuffed mushrooms
- Quesadillas held flat so the tortilla does not lift
- Roasted chickpeas dried thoroughly before cooking
- Apple slices or small fruit crisps in an approved dish
Foods that are usually a poor air-fryer fit
- Loose wet batter that can drip before setting
- Soups, stews, rice and dishes that need a large volume of liquid
- Very light leafy greens that can blow toward the heater
- Loose cheese without a stable base or contained dish
- Oversized roasts that block airflow or sit too close to the element
- Any cookware, liner or accessory the exact manual does not approve
