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
- 01Preheat 2–3 minutes for anything you want crisp.
- 02Cook in a single layer — overcrowding steams instead of crisps. Work in batches.
- 03Shake the basket or flip food at the halfway mark.
- 04A light coat of oil helps browning; pat wet foods dry first.
- 05Times vary by model and load — start at the low end and check early.
- 06Always confirm meat and seafood with an instant-read thermometer.
Poultry
9Pat dry for crisp skin. Cook to 165°F at the thickest point.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Chicken wings | 400°F | 22–24 min | 165°F | Pat bone-dry; flip at 12 min |
| Chicken breast (boneless) | 375°F | 18–22 min | 165°F | Pound even; oil lightly; flip once |
| Chicken thighs (bone-in) | 400°F | 22–26 min | 165°F | Start skin-side up |
| Chicken thighs (boneless) | 400°F | 16–20 min | 165°F | Flip halfway |
| Chicken tenders | 400°F | 12–14 min | 165°F | Bread or season; flip halfway |
| Drumsticks | 400°F | 20–24 min | 165°F | Turn 2–3× for even color |
| Whole chicken (~4 lb) | 360°F | 50–60 min | 165°F | Breast-down, then flip at 30 min |
| Turkey breast (~3 lb) | 350°F | 45–55 min | 165°F | Rest 10 min before slicing |
| Meatballs (chicken/turkey) | 400°F | 10–12 min | 165°F | Single layer; shake once |
Beef & Pork
7Pat dry and avoid crowding for a real sear. Rest meat before cutting.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Steak (1-inch) | 400°F | 10–14 min | 130°F med-rare | Pat dry; flip once |
| Burgers | 375°F | 10–12 min | 160°F | Don't press; flip halfway |
| Meatballs (beef) | 400°F | 10–12 min | 160°F | Single layer; shake once |
| Pork chops (1-inch) | 380°F | 12–15 min | 145°F | Oil lightly; flip halfway |
| Pork tenderloin | 400°F | 20–25 min | 145°F | Turn 2–3×; rest 5 min |
| Bacon | 350°F | 8–10 min | — | Single layer; drain fat midway |
| Sausages | 380°F | 12–15 min | 160°F | Turn halfway |
Seafood
7Fast and unforgiving — start at the low end of the time. Cook to 145°F / opaque.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Salmon fillet | 400°F | 8–10 min | 145°F | Skin-side down; oil lightly |
| Salmon bites (1-inch) | 400°F | 7–9 min | 145°F | Single layer; shake once |
| Shrimp | 400°F | 6–8 min | opaque | Pat dry; single layer |
| White fish (cod/tilapia) | 400°F | 8–10 min | 145°F | Oil lightly; handle gently |
| Scallops | 400°F | 6–8 min | opaque | Pat very dry |
| Breaded fish fillets | 400°F | 10–12 min | — | Flip halfway |
| Crab cakes | 370°F | 10–12 min | — | Flip gently once |
Vegetables
11Toss with a little oil, season hard, and shake the basket. Single layer = crisp.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Broccoli florets | 375°F | 8–10 min | — | Toss with oil; shake once |
| Brussels sprouts (halved) | 375°F | 12–15 min | — | Cut-side down, then shake |
| Cauliflower | 380°F | 12–15 min | — | Single layer; shake once |
| Asparagus | 400°F | 7–9 min | — | Light oil; don’t crowd |
| Zucchini (sliced) | 400°F | 10–12 min | — | Dry well; single layer |
| Bell peppers | 380°F | 8–10 min | — | Cut into strips |
| Mushrooms | 380°F | 8–10 min | — | Dry well; shake |
| Green beans | 375°F | 8–10 min | — | Toss with oil; shake |
| Carrots (chunks) | 380°F | 15–18 min | — | Shake once or twice |
| Corn on the cob | 400°F | 10–12 min | — | Turn halfway |
| Eggplant | 380°F | 12–15 min | — | Salt and pat dry first |
Potatoes
7Dry starch is everything — soak, dry hard, light oil, and shake for crunch.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Fries (fresh-cut) | 380°F | 15–18 min | — | Soak 30 min, dry, oil; shake |
| Sweet potato fries | 380°F | 15–18 min | — | Single layer; shake twice |
| Potato wedges | 400°F | 18–22 min | — | Shake once or twice |
| Baby/new potatoes | 400°F | 18–20 min | — | Halve; toss with oil; shake |
| Baked potato (whole) | 400°F | 35–45 min | — | Prick; oil + salt the skin |
| Tater tots | 400°F | 12–15 min | — | Single layer; shake |
| Hash browns | 380°F | 10–14 min | — | Flip halfway |
Frozen Foods
8Cook from frozen — no thawing. Add a couple minutes for a heavy load.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Frozen friesfrozen | 400°F | 12–16 min | — | Shake halfway |
| Frozen chicken nuggetsfrozen | 400°F | 10–12 min | 165°F | Shake halfway |
| Mozzarella sticksfrozen | 380°F | 6–8 min | — | Watch closely; don’t overcook |
| Spring / egg rollsfrozen | 390°F | 8–10 min | — | Turn halfway |
| Frozen fish filletsfrozen | 400°F | 12–15 min | 145°F | Flip halfway |
| Onion ringsfrozen | 400°F | 8–10 min | — | Single layer; shake |
| Dumplings / potstickersfrozen | 380°F | 8–10 min | — | Spritz with oil |
| Pizza rollsfrozen | 380°F | 6–8 min | — | Shake halfway |
Plant-Based & Snacks
8Press and dry proteins; a dusting of starch helps tofu and chickpeas crisp.
| Food | Temp | Time | Done | Prep tip |
|---|---|---|---|---|
| Tofu (cubed) | 400°F | 15–18 min | — | Press, dry, dust with cornstarch; shake |
| Chickpeas | 390°F | 14–16 min | — | Dry very well; shake; eat warm |
| Falafel | 375°F | 12–15 min | — | Brush tops with oil; flip |
| Tempeh | 400°F | 12–14 min | — | Slice thin; shake |
| Cauliflower wings | 400°F | 18–22 min | — | Sauce after cooking, not before |
| Edamame | 400°F | 8–10 min | — | Toss with oil; shake |
| Plantain chips | 375°F | 8–10 min | — | Single layer; watch closely |
| Kale chips | 300°F | 5–8 min | — | Low and slow; watch closely |
These times are guidance for a roughly 5–6 quart basket air fryer and vary by model, wattage, and how full the basket is. Start at the low end of the range and check early. Cook poultry to 165°F, ground meats to 160°F, pork and fish to 145°F, and always confirm with an instant-read thermometer. See our disclosure.