Yes, you can use an air fryer to reheat food, and it restores crisp edges faster than a microwave.
If your leftovers go soggy or rubbery, an air fryer can bring them back. It reheats with fast, dry heat and steady airflow. That combo firms up crusts, fries, and breading while warming the center.
This page gives you safe temps, starting times, and small moves that keep food from drying out. You’ll also get fixes for the most common reheating mishaps, plus a tight checklist you can keep by the appliance.
Why an air fryer reheats food so well
An air fryer is a compact convection oven. A heating element warms the air, and a fan pushes that hot air around the basket. The moving air strips surface moisture fast, which is what turns limp food crisp again.
Microwaves heat water molecules first. That warms food fast, but it also creates steam. Steam softens crusts and can turn breaded foods mushy. The air fryer leans the other way: it dries the surface while heating through.
There’s a trade-off. Dry heat can pull moisture from lean foods. That’s why the settings and the prep steps matter, even for something as simple as yesterday’s chicken breast.
Best air fryer reheat settings by food type
Use the table as a starting point for a basket-style air fryer in the 4–6 quart range. Larger ovens and dual-basket models may need an extra minute. Thick portions also take longer than thin ones.
| Food | Temperature | Time and move |
|---|---|---|
| Pizza slices | 320–350°F | 3–6 min; add a drop of water in the basket corner |
| French fries | 375–400°F | 3–7 min; shake once halfway |
| Fried chicken | 350–375°F | 6–10 min; turn once for even heat |
| Chicken wings | 375°F | 5–9 min; toss once for crisp skin |
| Roasted vegetables | 350–375°F | 4–8 min; spread out, no stacking |
| Steak slices | 300–320°F | 2–5 min; keep it low to avoid overcooking |
| Burgers or meatballs | 330–350°F | 4–8 min; check the center early |
| Rice or pasta | 300–320°F | 6–10 min; tent with foil plus a spoon of water |
| Bakery bread | 300°F | 2–4 min; spritz lightly, then heat |
Can You Use The Air Fryer To Reheat Food?
Yes. The air fryer can reheat most cooked foods, from takeout to home meals. The main question is not “can you,” but “what setting keeps texture and safety on track.”
Foods that reheat best are those that started crisp: fries, pizza, nuggets, toasted sandwiches, battered fish, and roasted veg. Foods that need extra care are those that dry out fast: plain chicken breast, pork chops, and baked pasta with little sauce.
Soups, stews, and thin sauces are a poor fit for an open basket. Use a heat-safe dish on the rack, or warm them on the stove. The air fryer still works for thicker dips or baked casseroles in a ramekin, where the fan can’t blow liquid around.
Using an air fryer for reheating leftovers safely
Texture is fun. Safety is non-negotiable. Leftovers can carry bacteria if they sit too long, cool too slowly, or get warmed only on the outside.
In the U.S., a common target is 165°F for reheating leftovers. That’s stated in FSIS leftovers and food safety guidance. For hot holding in food service, FDA Food Code 2022 lists 165°F for cooked, cooled foods.
If you don’t have a thermometer, buy one. Guessing is where people slip. Check the thickest part, not the crispy edge. For mixed dishes, poke a few spots.
Also watch the clock. Refrigerate cooked food within two hours, or one hour if it sat in a hot car or warm room. Store leftovers in shallow containers so they cool fast, then keep them sealed so they don’t dry out.
If you’ve been asking “can you use the air fryer to reheat food?” because you meal prep, use one more habit: reheat only the portion you’ll eat. Leave the rest cold until the next meal.
Reheating without drying out
Dry heat is what makes the air fryer shine, yet it can steal moisture. You can steer around that with a few small moves.
- Use lower heat for lean proteins. Start at 300–320°F for chicken breast or pork. When the center is warm, bump to 350°F for the last minute if you want a light crust.
- Add a hint of moisture when needed. A spoon of water under loose foil works for rice, pasta, and baked dishes. For bread, a quick spritz keeps the crumb soft.
- Pull food early, then rest it. Heat carryover keeps rising for a minute after you stop. Resting also settles juices in meat.
When preheating matters
Preheating is optional for many leftovers, yet it changes the first minute of cooking. A hot basket starts crisping right away. A cold start warms gently and can protect delicate foods.
Use a quick preheat (2–3 minutes) for fries, breaded foods, and pizza. Skip it for thin fish, sliced steak, and pastries you don’t want to darken fast.
Step-by-step method for reheating food in an air fryer
This is a repeatable method that works across most foods. It keeps airflow clear and gives you clean checkpoints so you don’t overshoot the finish.
- Let food lose the chill. Set leftovers on the counter for 5–10 minutes while the air fryer warms. Cold centers force longer cook times, which can dry the surface.
- Set a moderate starting temp. Start at 320–350°F for most foods. Use 300–320°F for lean meats, rice, pasta, and baked casseroles.
- Arrange for airflow. Put food in a single layer when you can. If you must stack, keep stacks loose and plan on an extra shake or turn.
- Cook in short bursts. Start with 2–4 minutes, then check. Add time in 1–2 minute steps until the center is hot and the outside looks right.
- Check temp when safety calls for it. For meat, poultry, mixed casseroles, and meals for kids, check the thickest part with a thermometer.
- Serve right away. Don’t let reheated food sit out. If you won’t eat it, chill it fast and reheat only once more.
Food-by-food tricks that change the result
Pizza
Use 350°F for a quick crisp bottom, or 320°F for gentler heat on thick slices. Add a few drops of water to the basket corner, away from the pizza. That tiny steam source keeps cheese from getting stiff while the crust stays crisp.
When reheating anything with melted cheese, lift it out early and let it sit one minute; the heat evens out.
Fries and fried snacks
High heat is your friend. Use 380–400°F and keep the basket half full at most. Shake once. If the fries are oily, lay them on a paper towel for 30 seconds before reheating.
Fried chicken and breaded cutlets
Start at 350°F so the crust warms without burning. Turn once. If the breading looks pale near the end, bump to 380°F for 45–60 seconds.
Sandwiches and wraps
Air fryers make toasted sandwiches crisp fast, but fillings heat at a different pace than bread. Reheat at 320–330°F, then split the sandwich for the last minute so the center warms without scorching the crust. Add fresh lettuce after, not before.
Steak, chops, and roasted meats
Go low: 300–320°F. You’re warming, not re-cooking. Slice thick portions before reheating to cut time. If you want browning, finish in a hot skillet for 30 seconds per side.
Rice, pasta, and saucy casseroles
These dry out fast in open air. Put the food in a small oven-safe dish. Add a spoon of water or extra sauce, tent with foil, and heat at 300–320°F until hot through. Stir once if you can.
Frozen leftovers and store-bought frozen foods
Frozen foods work well because the air fryer drives off surface frost quickly. Start 20–30°F lower than the package’s oven temp and add a few minutes. Shake once so cold spots don’t hang around. For frozen rice or pasta, warm in a dish with a spoon of water so the center softens.
Vegetables
Roasted veg reheats well at 360–375°F. Steamed veg can turn leathery, so keep heat closer to 320°F and stop as soon as it’s hot.
Fixes for common reheating issues
If reheated food tastes “off,” it’s usually one of three things: the outside dried out, the inside stayed cold, or the seasonings got muted. Use the table to match the symptom to a direct fix.
| What went wrong | Why it happens | What to do next time |
|---|---|---|
| Outside crisp, center cold | Heat too high, pieces too thick | Lower to 320–350°F, add time in short bursts, turn or shake |
| Dry chicken breast | Too much time at high heat | Use 300–320°F, tent with foil partway, rest 2 minutes |
| Pizza cheese turns stiff | Surface dries fast | Add a few drops of water in basket corner, use 320–350°F |
| Fries still limp | Basket overloaded, oil film cooled | Reheat in a thin layer at 400°F, shake once |
| Breading flakes off | Food moved too soon | Heat 2 minutes, then turn; use tongs, not a fork |
| Burnt edges | Sugar or sauce on surface | Lower temp, tent early, add sauce after heating |
| Veg taste bitter | Overheated brassicas | Use 320–350°F, stop once hot, add a squeeze of lemon after |
Small habits that keep reheated food safe and tasty
Reheating is only one link in the chain. Storage and handling decide if leftovers stay safe, then the air fryer decides texture.
- Cool fast. Split big batches into shallow containers. A deep pot cools slowly, which gives bacteria more time.
- Label and rotate. Put a piece of tape on the lid with the cook date. Eat older leftovers first.
- Reheat only what you’ll eat. Each heat and cool cycle hurts texture. It also raises risk if food sits out.
- Keep the basket clean. Grease and crumbs smoke and can leave a burnt taste on mild foods.
- Use parchment the right way. Perforated parchment keeps cleanup easy, but don’t block airflow with a solid sheet.
Checklist to stick on your fridge
Save this as a note on your phone or print it. It’s the simple pattern that works on busy nights.
- Start 320–350°F for most leftovers; use 300–320°F for lean meat, rice, pasta, and casseroles.
- Single layer beats stacking. Leave gaps so air can move.
- Cook 2–4 minutes, check, then add 1–2 minutes at a time.
- Turn, shake, or stir once when you can.
- Use a dish plus foil for saucy foods; add a spoon of water if it looks dry.
- For safety, hit 165°F in the thickest part when reheating leftovers with meat or poultry.
- Eat right away, then chill the rest fast.
If you’ve been asking “can you use the air fryer to reheat food?” the real win is leftovers that taste close to the first cook. Start with the table, watch the thickness, and let the fan do the work.