Air Fryer Cooking Times

Ingredients

• — CHICKEN —
• Breast, boneless (6–8 oz) — 380°F, 12–15 min, flip halfway · pull at 165°F
• Thighs, bone-in — 400°F, 22–25 min
• Thighs, boneless — 400°F, 18–20 min
• Wings — 400°F, 20–24 min, shake every 8 min
• Drumsticks — 390°F, 20–22 min, turn halfway
• Tenders, fresh — 380°F, 10–12 min
• Whole chicken (about 4 lb) — 360°F, 55–65 min, breast-side down for the first half
• — BEEF AND PORK —
• Steak, 1-inch ribeye or strip — 400°F, 10–14 min for medium-rare, flip halfway
• Burgers, ¾-inch — 375°F, 10–12 min
• Meatballs, 1-inch — 380°F, 10–12 min
• Pork chops, 1-inch bone-in — 400°F, 12–15 min · pull at 145°F
• Pork tenderloin (1 lb) — 400°F, 18–22 min
• Bacon — 375°F, 8–10 min, no preheat, watch the last 2
• — SEAFOOD —
• Salmon fillet (6 oz) — 400°F, 8–10 min
• Shrimp, large — 400°F, 6–8 min
• Scallops — 400°F, 6–8 min
• Fish fillets, breaded — 400°F, 10–12 min
• — VEGETABLES —
• Asparagus — 400°F, 7–9 min
• Broccoli or cauliflower florets — 400°F, 10–12 min, shake halfway
• Brussels sprouts, halved — 380°F, 13–15 min
• Carrots, sliced — 380°F, 12–15 min
• Corn on the cob — 390°F, 12–14 min
• Green beans — 400°F, 8–10 min
• Mushrooms — 400°F, 8–10 min
• Peppers and onions — 400°F, 10–12 min
• Potatoes, whole for baking — 400°F, 35–40 min
• Potato wedges — 400°F, 18–20 min, shake halfway
• Sweet potato, whole — 390°F, 30–35 min
• Zucchini, sliced — 400°F, 10–12 min
• — FROZEN, STRAIGHT FROM THE BAG —
• French fries — 400°F, 15–18 min, shake twice
• Tater tots — 400°F, 14–16 min
• Onion rings — 400°F, 8–10 min
• Mozzarella sticks — 380°F, 6–8 min
• Chicken nuggets — 400°F, 10–12 min
• Fish sticks — 400°F, 9–11 min
• Potstickers or dumplings — 400°F, 8–10 min
• Egg rolls — 390°F, 12–15 min
• Pizza rolls — 380°F, 6–8 min

Method

1. Preheat about 3 minutes. Skip it for bacon and anything very fatty.
2. One layer, room around each piece. Crowding steams instead of crisps — cook two batches instead.
3. Shake the basket or flip at the halfway mark on everything except fish fillets.
4. A light coat of oil on fresh food; nothing on frozen breaded food, which already carries it.
5. Start checking 2–3 minutes early. Baskets, wattages and starting temperatures all differ.
6. Temperature settles it, not the clock: 165°F poultry, 145°F pork and steak with a rest, 145°F fish.
7. Add 2–3 minutes for food straight from the fridge, or when doubling a batch.