What Foods Are Best Cooked In An Air Fryer? | Top Picks

If you just bought an air fryer, you’re probably staring at the basket wondering what should go in first. Some foods turn out crisp, juicy, and golden. Others dry out, scatter around the basket, or flat-out flop. Knowing what foods are best cooked in an air fryer saves money, time, and disappointment at dinner.

This guide walks through the types of food that really shine in an air fryer, when to pick another cooking method, and simple tweaks that keep meals safe, tasty, and repeatable.

What Foods Are Best Cooked In An Air Fryer? Everyday Winners

When people ask “what foods are best cooked in an air fryer?”, they’re usually hoping for the greatest hits. In practice, the winners share a few traits: they handle dry heat well, they benefit from fast air circulation, and they don’t need a thick layer of liquid around them.

The list below covers broad categories you can rely on week after week. Use it as a jumping-off point when you plan meals or clean out the freezer.

Food Type	Why It Works Well In Air Fryer	Quick Basket Tip
Breaded Chicken (tenders, cutlets, nuggets)	Coating dries out and crisps while the center stays juicy.	Light oil spray and a single layer help prevent soggy spots.
Chicken Wings And Drumettes	High heat renders fat so skin turns crisp without deep oil.	Pat dry, season well, and flip or shake once during cooking.
Potatoes And Fries	Starchy surface browns nicely and mimics classic fried texture.	Soak cut potatoes in water, dry thoroughly, then toss with a little oil.
Frozen Snacks (fries, tater tots, nuggets, spring rolls)	Most are par-fried at the factory, so they crisp up fast.	Skip extra oil at first; add a mist only if edges look dry.
Vegetables (broccoli, Brussels sprouts, carrots, green beans)	Dry air roasts the edges and concentrates flavor.	Toss with oil and seasoning; avoid tiny pieces that might fly.
Fish Fillets And Shrimp	Thin pieces cook quickly and stay tender with light oil.	Use a lined basket or perforated parchment to keep fish from sticking.
Tofu And Plant-Based “Meats”	Surface firms up and browns without needing much fat.	Press tofu, marinate, then coat lightly in starch before air frying.
Small Baked Treats (cookies, hand pies, biscuits)	Hot air acts like a mini oven for small batches.	Use parchment or a small baking pan; watch closely near the end.

These categories cover most of the “keep this in rotation” foods. Once you’re comfortable with them, it becomes easier to decide whether a new recipe belongs in the basket or in a skillet, pot, or full-size oven instead.

Best Foods To Cook In An Air Fryer For Beginners

If you’re just starting out, you want forgiving options that still taste impressive. The foods below handle small timing mistakes, give quick feedback, and build confidence fast.

Crispy Potatoes And Fries

Potatoes are friendly to air fryers. Fries, wedges, hash brown patties, and tater tots all respond well to hot, circulating air. The starch on the surface browns, while the inside stays fluffy.

For fresh-cut fries, a short soak in cold water rinses away surface starch, which helps prevent sticking and patchy browning. Dry them really well, toss with a spoonful of oil and seasoning, then spread in a single layer. Frozen fries usually come pre-coated with oil, so they often only need a shake halfway through.

Breaded Chicken And Wings

Breaded chicken pieces are high on any list of what foods are best cooked in an air fryer. Heat wraps around each piece, crisping breadcrumbs or panko with far less oil than deep frying. That gives you the crunch people crave without a heavy, greasy feel.

For homemade breaded chicken, coat the pieces, spritz lightly with oil, and lay them in a single layer. For wings, pat them dry, season, and air fry skin-side up to start. Flip once the fat starts to render and the skin looks blistered. A quick toss in sauce at the end finishes them off.

Frozen Convenience Foods

Nuggets, popcorn chicken, mozzarella sticks, tater tots, breaded fish, and similar snacks are almost “made” for the air fryer. Many brands test cook times for regular ovens, but air frying often shortens that time and improves crispness.

Start near the lower end of the oven time on the package and check a piece partway through. Once you dial in the right settings for each product, jot them down so you don’t have to guess next time.

Roasted Vegetables

Broccoli florets, Brussels sprouts halves, cauliflower, carrots, and green beans all pick up caramelized edges quickly in an air fryer basket. A small amount of oil helps spices stick and promotes browning.

Keep pieces roughly the same size so they cook evenly. Tougher vegetables like carrots may need a slightly lower temperature and a longer time than tender ones like green beans. If you want cheese or nuts on top, add them near the end so they don’t scorch.

Protein-Rich Foods That Shine In An Air Fryer

Once you’re comfortable with sides and snacks, it’s natural to ask what foods are best cooked in an air fryer when you want full meals. Lean and medium-fat proteins do especially well, as long as they are cooked to safe internal temperatures.

Chicken Breasts, Thighs, And Drumsticks

Boneless chicken breasts can dry out in a regular oven, especially when overcooked. The faster heat in an air fryer helps them stay moist while picking up color on the outside. Dark meat pieces like thighs and drumsticks work even better because the extra fat renders and bastes the meat.

Use a simple marinade or dry rub, then pat off excess moisture before cooking. A digital thermometer is your friend here; the United States Department of Agriculture (USDA) recommends cooking poultry to an internal temperature of 165°F (74°C) for safety, which you can confirm in their safe minimum internal temperature chart.

Fish Fillets And Shrimp

Thin fillets of salmon, cod, tilapia, or haddock cook quickly with very little oil in an air fryer. Shrimp develop a snappy bite and light browning on the edges. Breaded versions work well, but even plain seasoned fillets handle the dry heat nicely.

To keep fish from breaking, line the basket with perforated parchment or use a wire rack. Check early; seafood goes from tender to dry in just a couple of minutes at high heat. When the thickest part flakes easily with a fork and turns opaque, it’s ready.

Tofu, Tempeh, And Meat Alternatives

Tofu cubes and strips of tempeh crisp up nicely when tossed with a little oil and starch. Plant-based nuggets or patties that are designed for the oven usually work well, too.

Press tofu to remove extra moisture, marinate if you like, then coat in corn starch, potato starch, or a light breading. Spread pieces out so they do not touch much. You get a tender center with a crackly shell that’s perfect for bowls, wraps, and salads.

Vegetables And Sides That Love Dry Heat

Quick, high heat is a friend to many vegetables and side dishes. The air fryer behaves like a fast, focused oven, bringing out browning and sweetness in a small space.

Hearty Vegetables

Root vegetables such as carrots, parsnips, potatoes, and sweet potatoes handle air frying well when cut into sticks, cubes, or rounds. The outside caramelizes, and the center softens without turning mushy.

Brussels sprouts, cauliflower, and broccoli develop deep flavor when the edges char slightly. Toss with oil, salt, pepper, and maybe garlic or chili, then cook until the tips darken and the stems turn tender.

Frozen Vegetables

Many frozen vegetables, especially green beans, broccoli, cauliflower, corn, and mixed blends, can go straight from bag to basket. They release some steam at first, then dry and brown.

A light oil mist and seasoning in the last few minutes keeps them from tasting bland. Avoid sauced vegetable blends; the sauce tends to burn before the vegetables heat through.

Breads, Garlic Toast, And Small Bakes

Toasted bread, garlic toast, small dinner rolls, flatbreads, and mini pizzas are great candidates for air frying. They brown evenly and quickly, which helps when you only need one or two servings.

You can also bake a few cookies, biscuits, or hand pies in a lined basket or small pan. Watch closely near the end, because the small space can deepen color in a hurry.

Approximate Times And Temperatures For Popular Air Fryer Foods

Times vary between models, basket sizes, and starting temperatures, so always treat charts as a starting point rather than a promise. A thermometer and visual cues matter more than numbers on the display. For food safety and quality, the USDA and other agencies stress the value of reaching safe internal temperatures while avoiding heavy charring, which can increase compounds such as acrylamide in some starchy foods, as noted in FDA acrylamide guidance for home cooks.

Food	Approx. Temp	Approx. Time
Fresh-Cut Fries Or Potato Wedges	375–400°F (190–200°C)	15–25 minutes, shaking every 5–8 minutes
Frozen French Fries Or Tater Tots	380–400°F (193–200°C)	10–18 minutes, shaking halfway
Chicken Wings	380–400°F (193–200°C)	18–25 minutes, turning once
Boneless Chicken Breast	360–380°F (182–193°C)	14–18 minutes, depending on thickness
Salmon Fillet	370–390°F (188–199°C)	8–12 minutes, skin-side down
Shrimp (Peeled, Medium Size)	370–390°F (188–199°C)	6–10 minutes, tossing once
Firm Tofu Cubes	370–390°F (188–199°C)	12–18 minutes, shaking halfway
Broccoli Or Brussels Sprouts	370–390°F (188–199°C)	10–15 minutes, tossing once or twice
Garlic Bread Or Toast	350–370°F (177–188°C)	4–8 minutes, checking early

Use these ranges as a guide and adjust for your specific air fryer. If food looks pale, add a few more minutes. If edges are getting dark before the center is done, lower the temperature slightly and extend the time.

Foods That Do Not Work Well In An Air Fryer

While many foods handle air frying nicely, some either cook poorly or pose safety issues. Knowing when to skip the basket keeps your meals consistent and your appliance in good shape.

Wet Batters And Loose Mixtures

Funnel cake batter, tempura-style coatings, and other loose batters tend to drip through the basket before they set. You end up with a sticky mess on the bottom tray and patchy coating on the food.

If you want that style of crunch in an air fryer, choose thicker batters or coat food in dry flour and bread crumbs instead. Chill coated pieces for a short time so the crust firms up before cooking.

Large Roasts And Whole Birds

Very large cuts, such as a whole turkey or a big pork shoulder, don’t always fit comfortably in an air fryer. Even if they do, the outside can brown long before the center reaches a safe temperature.

For bigger roasts, many cooks still prefer a full-size oven or a slow cooker, then use the air fryer at the end to crisp slices or leftovers.

Soups, Stews, And One-Pot Saucy Dishes

Soups and stews need a pot or Dutch oven rather than a perforated basket. High liquid levels can spill, and the heating pattern in most air fryers is not designed for long simmering.

That said, you can use the air fryer to crisp toppings for these dishes, such as croutons, tortilla strips, or roasted chickpeas.

Very Light Foods That Can Blow Around

Loose greens, very thin tortilla chips, and small herbs can fly around the basket and land on the heating element. That raises the risk of burned spots or smoke.

To work around this, weigh delicate items down slightly or mix them into denser ingredients that keep them in place.

Simple Techniques To Get Better Air Fryer Results

Knowing what foods are best cooked in an air fryer matters, but small technique tweaks can matter just as much. A few habits will raise your success rate across almost any recipe.

Do Not Overfill The Basket

Air needs space to move. If food is stacked too high, steam gets trapped, and surfaces stay soft. A small amount of overlap is fine for light foods like fries, but dense foods like chicken or fish do better in a single layer with gaps between pieces.

Use Just Enough Oil

Air frying cuts back on oil, yet many foods still benefit from a thin coating. A teaspoon or two of oil tossed through vegetables or potatoes, or a light spray on breaded foods, often makes the difference between dull and crisp.

Shake, Flip, Or Rotate Halfway

Baskets and racks do not always heat perfectly evenly. A quick shake or flip halfway through helps every side get similar exposure to the hot air, which means more even browning.

Watch Color As Well As Time

Deep brown or blackened patches may not taste pleasant and can raise acrylamide levels in some starchy foods. Aim for golden brown on potatoes, breads, and snacks rather than a very dark crust. If food is browning too fast, drop the temperature slightly and extend the time.

Handle Food Safety Carefully

Air fryers handle high heat, but they do not bypass basic food safety steps. Keep raw meats separate from ready-to-eat foods, use a safe thawing method, and rely on a thermometer rather than guesswork when you cook poultry and ground meats. Federal agencies such as the USDA share clear, home-cook-friendly advice in their air fryer food safety guidance.

Bringing It All Together In Your Own Kitchen

When you zoom out, the foods that work best in an air fryer share a pattern. They like dry heat, they fit in a single layer, and they either come with some fat already present or benefit from a small amount brushed or sprayed on the surface.

Start with potatoes, breaded chicken, frozen snacks, everyday vegetables, fish fillets, shrimp, tofu, and a few small baked treats. Use the time and temperature chart as a guide, keep a simple log of what works for your specific model, and adjust from there.

With a bit of practice, you’ll know at a glance whether a recipe belongs in the basket, on the stove, or in the full-size oven. That’s when your air fryer stops feeling like a gadget and turns into a dependable weeknight tool that earns its spot on the counter.