The Best Foods to Cook in an Air Fryer

Chicken is the air fryer's greatest showcase. Wings come out crispier than in a conventional oven without deep-frying, thighs render their skin beautifully at 380–400°F, and breasts stay juicier than oven-baked because the shorter cook time retains more moisture. Salmon and firm white fish (tilapia, cod) take under 12 minutes and develop a lightly golden crust without falling apart. Pork chops stay moist at 400°F in 12–15 minutes. Burgers, sausages, and bacon all excel — bacon especially, since the air fryer contains the grease splatter that stovetop bacon creates.

Frozen foods are where air fryers often outperform traditional ovens most dramatically. Frozen fries come out crunchier, faster (12–15 min at 400°F vs 25–30 min in an oven). Frozen chicken nuggets and tenders reach a proper crispy exterior in 10–14 minutes. Fish sticks come out genuinely good — crispy coating, flaky interior — in 10–12 minutes. Frozen vegetables (broccoli, corn, edamame) roast to a better texture than microwave steaming and faster than a full oven. The key: do not overcrowd and do not skip the preheat.

Roasted vegetables are one of the most underrated air fryer uses. The high-speed circulating air concentrates sugars and creates browning that conventional roasting achieves in twice the time. Brussels sprouts at 380°F for 12–15 minutes come out caramelized and crispy-leafed. Broccoli gets those desirable charred edges at 390°F in 8–10 minutes. Asparagus, bell peppers, zucchini, and corn all cook in 8–12 minutes. Even small amounts of vegetables cook better in the air fryer than in a large oven because the heat-to-food ratio is better.

Wet batter (beer batter, tempura) drips before it can set and splatters the heating element — use dry breadcrumb coatings instead. Large leafy greens blow around the basket and cook unevenly. Uncoated cheese melts through the basket grating. Rice, pasta, and grain dishes need liquid to cook properly. Very large roasts over 4–5 lbs often don't fit. Liquid-based dishes (soups, stews) are obviously unsuitable. And fresh, high-moisture vegetables like tomatoes and sliced cucumbers tend to steam rather than roast — cut them thin and cook at high heat if you want to try.

What foods cook best in an air fryer?

Air fryers excel at anything benefiting from hot circulating air and crispiness: chicken wings and thighs, frozen fries and nuggets, breaded proteins, roasted vegetables, bacon, fish fillets, and reheated fried foods. They work especially well for frozen convenience foods — cooking in roughly half the oven time with better crispiness. Foods that do not require browning (soups, liquid dishes, delicate pastries) are not well suited.

Can you cook fresh vegetables in an air fryer?

Yes. Broccoli, zucchini, bell peppers, asparagus, Brussels sprouts, and corn all roast effectively at 380–400°F (195–205°C) in 10–15 minutes. Toss lightly in oil before cooking. Very small or delicate items (herbs, thinly sliced onion) can fly around — mix with heavier items or use an accessory rack. Root vegetables (carrots, potatoes, beets) need 18–25 minutes and benefit from parboiling if cut thick.

What are some surprising foods that turn out exceptionally well in an air fryer?

Beyond the expected fries and chicken wings, air fryers excel at foods most people wouldn't think to try: hard-boiled eggs come out perfectly with easy-peel shells, chickpeas roast into crunchy snacks in under 15 minutes, and reheated steak retains its original medium-rare center better than any other reheating method. Toasted nuts, dehydrated fruit chips, and even croutons from stale bread all benefit from the even, dry heat of an air fryer.