The Reference
Air Fryer Cooking Chart
Temperature, time, and the one prep tip that matters—for everything from wings to Brussels sprouts to frozen fries. Search a food or jump to a category.
Six Rules That Beat Any Chart
Preheat
Preheat the air fryer for 2–3 minutes whenever you want crisp and even cooking.
Single Layer
Never overcrowd the basket. Cook food in a single layer or work in batches for maximum crispiness.
Shake & Flip
Shake the basket or flip food halfway through cooking for even browning.
Light Oil
Use only a light coating of oil. Pat wet foods dry before seasoning.
Check Early
Every air fryer cooks differently. Start checking food a few minutes before the suggested cooking time.
Use Thermometer
Always verify poultry, beef, pork, and seafood with an instant-read thermometer.
Poultry
Pat dry for crisp skin. Cook until the thickest part reaches 165°F.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Chicken Wings | 380°F | 22–25 min | 165°F | Pat completely dry; toss in baking powder for extra crunch. |
| Chicken Breast | 375°F | 18–22 min | 165°F | Pound to even thickness so it cooks uniformly. |
| Chicken Thighs, Bone-In | 380°F | 22–26 min | 165°F | Skin-side up for the first half, then flip to crisp. |
| Chicken Thighs, Boneless | 380°F | 16–18 min | 165°F | Flip once halfway for even color. |
| Chicken Tenders | 380°F | 10–12 min | 165°F | Press breading firmly so it doesn't fly off in the basket. |
| Drumsticks | 380°F | 20–24 min | 165°F | Space apart so hot air circulates around each piece. |
| Whole Chicken | 350°F | 50–60 min | 165°F | Truss the legs and check the thigh, not the breast, for doneness. |
| Turkey Breast | 350°F | 50–65 min | 165°F | Brine beforehand to keep the lean meat from drying out. |
| Chicken Meatballs | 380°F | 12–14 min | 165°F | Shake the basket midway so all sides brown evenly. |
Beef & Pork
Pat dry and avoid crowding for the best crust.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Steak | 400°F | 8–12 min | 130–145°F | Rest 5 minutes off heat before slicing. |
| Burgers | 370°F | 10–14 min | 160°F | Make a thumbprint in the center to stop mid-cook puffing. |
| Beef Meatballs | 380°F | 10–12 min | 160°F | Keep them uniform in size for even timing. |
| Pork Chops | 380°F | 12–15 min | 145°F | Brine briefly if boneless to prevent drying out. |
| Pork Tenderloin | 375°F | 20–25 min | 145°F | Tuck the thin end under so it cooks at the same rate. |
| Bacon | 370°F | 8–12 min | Crisp | Lay flat in a single layer; check at the halfway mark. |
| Sausages | 370°F | 12–15 min | 160°F | Prick lightly to keep casings from splitting. |
Seafood
Cook seafood carefully and never overcook.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Salmon Fillet | 380°F | 8–10 min | 145°F | Leave the skin on for structure; it lifts off easily after cooking. |
| Salmon Bites | 390°F | 6–8 min | 145°F | Cut evenly so pieces finish at the same time. |
| Shrimp | 380°F | 6–8 min | Opaque | Pat dry thoroughly; excess moisture prevents browning. |
| Cod | 375°F | 10–12 min | 145°F | Handle gently; the flesh flakes and breaks apart easily. |
| Tilapia | 375°F | 8–10 min | 145°F | Thin fillets cook fast — check a minute early. |
| Scallops | 400°F | 5–7 min | Opaque | Pat bone-dry for a proper sear instead of steaming. |
| Breaded Fish | 390°F | 10–12 min | 145°F | Spray both sides of the breading lightly with oil. |
| Crab Cakes | 375°F | 10–12 min | 145°F | Chill before cooking so they hold their shape. |
Vegetables
Light oil, generous seasoning, single layer.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Broccoli | 375°F | 8–10 min | Tender-crisp | Cut florets evenly so small pieces don't burn. |
| Brussels Sprouts | 380°F | 12–15 min | Golden | Halve them for more crispy surface area. |
| Cauliflower | 380°F | 12–15 min | Golden | Shake the basket twice for even charring. |
| Asparagus | 375°F | 6–8 min | Tender | Snap off the woody ends before cooking. |
| Zucchini | 380°F | 8–10 min | Tender | Salt slices and pat dry to remove excess moisture. |
| Bell Peppers | 380°F | 8–10 min | Tender-crisp | Cut into uniform strips for consistent cooking. |
| Mushrooms | 380°F | 8–10 min | Tender | Avoid rinsing; wipe clean to keep them from steaming. |
| Green Beans | 380°F | 8–10 min | Tender-crisp | Trim ends and dry well before tossing with oil. |
| Carrots | 380°F | 12–15 min | Tender | Cut into even sticks for consistent doneness. |
| Corn | 380°F | 10–12 min | Tender | Brush lightly with oil before cooking whole cobs. |
| Eggplant | 380°F | 12–15 min | Tender | Salt cubes and rest 10 minutes to draw out bitterness. |
Potatoes
Dry potatoes well before cooking for maximum crispness.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Fresh Fries | 380°F | 18–22 min | Golden | Soak cut potatoes in water 30 minutes to remove starch. |
| Sweet Potato Fries | 380°F | 15–18 min | Golden | Toss with a little cornstarch for extra crispness. |
| Potato Wedges | 380°F | 18–20 min | Golden | Cut wedges an even thickness so centers cook through. |
| Baby Potatoes | 380°F | 15–18 min | Fork-tender | Halve larger ones so all pieces are similar in size. |
| Baked Potato | 400°F | 35–45 min | Fork-tender | Pierce with a fork and rub the skin with oil and salt. |
| Tater Tots | 380°F | 12–15 min | Golden | Cook from frozen; shake the basket at the halfway point. |
| Hash Browns | 380°F | 12–16 min | Golden | Squeeze shredded potatoes dry before shaping into patties. |
Frozen Foods
Cook directly from frozen.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Frozen Fries | 390°F | 15–18 min | Golden | No need to thaw; shake the basket halfway through. |
| Chicken Nuggets | 390°F | 10–12 min | 165°F | Arrange in a single layer with space between pieces. |
| Mozzarella Sticks | 375°F | 6–8 min | Golden | Freeze solid beforehand or the cheese will leak out. |
| Egg Rolls | 380°F | 10–12 min | Golden | Mist lightly with oil for an evenly crisp wrapper. |
| Frozen Fish | 380°F | 12–15 min | 145°F | Cook straight from frozen without stacking pieces. |
| Onion Rings | 380°F | 10–12 min | Golden | Shake gently rather than flipping to keep breading intact. |
| Potstickers | 380°F | 8–10 min | Golden | Brush lightly with oil so pleats crisp evenly. |
| Pizza Rolls | 380°F | 8–10 min | Golden | Watch closely near the end; filling can burst if overcooked. |
Plant-Based & Snacks
Dry ingredients well before air frying.
| Food | Temperature | Time | Done | Prep Tip |
|---|---|---|---|---|
| Tofu | 380°F | 15–18 min | Golden | Press for 20 minutes to remove excess water first. |
| Chickpeas | 390°F | 15–18 min | Crisp | Dry thoroughly and remove loose skins before seasoning. |
| Falafel | 375°F | 12–15 min | Golden | Chill formed patties briefly so they hold together. |
| Tempeh | 380°F | 10–12 min | Golden | Marinate first; tempeh absorbs flavor slowly. |
| Cauliflower Wings | 380°F | 15–18 min | Golden | Coat batter thinly so it crisps instead of steaming. |
| Edamame | 380°F | 8–10 min | Crisp | Toss with a little oil so the pods blister evenly. |
| Plantain Chips | 370°F | 10–12 min | Golden | Slice thin and uniform for even crunch. |
| Kale Chips | 350°F | 5–7 min | Crisp | Dry leaves completely; watch closely since they burn fast. |
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Cooking times are based on a standard 5–6 quart basket air fryer. Cooking time varies by model, wattage, basket size, and food quantity. Always start with the lowest recommended cooking time and verify doneness using an instant-read thermometer. Poultry should reach 165°F, ground meats 160°F, and pork and seafood 145°F.