c/air-fryer-recipes

The trick that finally got my air fryer toast crunchy, not chewy

I kept trying to make toast in my air fryer and it always came out soft on the inside, like steamed bread. After about 6 tries I finally figured out I needed to preheat it for a full 3 minutes at 350 degrees before putting the bread in. Now I get that nice crunch on the outside and it's still soft in the middle. Has anyone else had trouble with bread not crisping up right in their air fryer?

I used to think preheating the air fryer was a waste of time...

My neighbor Mike kept telling me to preheat for 5 minutes before putting food in. I ignored him for like 6 months because I figured it gets hot fast anyway. Finally tried it last Sunday with some frozen chicken strips and the difference was huge. They came out actually crispy instead of just kinda warm and sad. Who knew 5 minutes would change the texture that much. Anyone else stubborn about skipping steps in the manual?

Frozen wings versus fresh wings in the air fryer, I finally picked a side

I was stuck between frozen and fresh wings for game day last month. Tried fresh first but they came out a bit dry inside after 25 minutes at 380. Then I grabbed a bag of frozen ones from Costco, cooked them straight from the freezer for 22 minutes, and they were way juicier with crunchier skin. Has anyone else noticed frozen wings just hold up better in the air fryer?

Unpopular take: Frozen wings beat fresh ones in the air fryer every time

I see everyone saying fresh wings are the only way to go, but honestly I tried both side by side last Sunday. I did 20 frozen wings at 380 for 12 minutes then 400 for 8 more, and 20 fresh ones the same way. The frozen ones came out way crispier on the outside and still juicy inside, while the fresh ones got a bit dry even with baking powder. I seasoned both the same with salt, pepper, and garlic powder. Has anyone else had better luck with frozen over fresh?

Pretty sure my Brussels sprouts recipe is better than the restaurant version now

Had a dinner at The Smith in NYC last month and their air fried sprouts were soggy. I'm arguing with my cousin who thinks theirs is better, what's your go to temp for getting them actually crispy?

I finally tried preheating my air fryer for 5 minutes like the manual says

My sister insisted I was ruining my chicken by not preheating, and after 3 batches of dry wings I caved, now they actually stay juicy, has anyone else fought the preheat battle?

My air fryer almost caught fire last Tuesday - here's what happened

I was making chicken wings at 400 degrees and left it running while I went to check on laundry. Came back 15 minutes later and smoke was pouring out of the vents. Opened it up and the parchment paper I had under the wings had completely ignited. The paper was touching the heating element and I never even thought about it. Has anyone else had this scare with parchment paper or liners in their air fryer?

My air fryer basket broke mid-cook and launched fries everywhere

Last Sunday I was making frozen french fries at 400 degrees and about 8 minutes in I heard a loud pop. The basket handle snapped right off and the whole thing tipped forward inside the drawer. I ended up with a pile of half-cooked fries stuck to the heating element and a smoky kitchen. Had to unplug it and wait 20 minutes to dig the fries out with tongs. Anyone else had a handle snap on them mid-recipe?

My sister swore baking soda made chicken wings crispier - she was totally right

She kept telling me to toss them in a teaspoon of baking soda and let them sit for 15 minutes before seasoning. I thought she was nuts. Did it last night with a batch of wings from Aldi and they came out way crunchier than my usual cornstarch method. Anyone else try this or am I late to the party?

That time my neighbor swore by soaking chicken in pickle juice before air frying

My neighbor Mike, who runs a diner, told me to brine chicken thighs in pickle juice for 2 hours before tossing them in the air fryer at 375... I thought it was a prank but tried it anyway and the meat came out insanely juicy and tangy. Has anyone else tried a weird marinade that actually worked?

Tried air frying frozen fish sticks and was shocked they weren't rubbery

Honestly, I've always been skeptical of air frying frozen stuff like fish sticks because I thought they'd come out either soggy or dried out. But last Tuesday I tossed a handful of Gorton's into my basket at 400°F for 10 minutes and they came out crispy and flaky inside. No grease smell lingering in the kitchen either, which was a bonus. Anyone else find a frozen food that actually works better in the air fryer than the oven?

Air fryer wings beat deep fried ones in my house after a side by side test last Sunday

I did 20 wings in my air fryer and 20 in a pot of oil, and the air fryer wings had way better crunch with none of the greasy mess, has anyone else found the same thing?

Hit 500 air fryer salmon cooks and I'm not sorry for the mess

Everyone says to use parchment paper or liners to keep the basket clean, but I never do. I've done 500 salmon fillets in the basket directly, just a quick spray of oil, and the charred bits on the bottom give it a better crust. Who else just lets the basket get dirty for better results?

Overheard a guy at the hardware store call air fryer chicken 'cheat code food'

He was buying a new basket and said it's the only way he gets his kids to eat protein now. Anyone have a go-to recipe for chicken that isn't just nuggets?

I used to think air fryers were just for frozen fries

Last week, I tried making chicken thighs from scratch in mine (just some salt, pepper, and a little oil). I set it for 22 minutes at 380 degrees, and they came out with skin so crispy you could hear it crack. My partner, who never liked my baked chicken, actually asked for seconds. What's another 'from scratch' thing that works way better in the air fryer than I'd think?

Found out frozen veggies actually crisp up better than fresh in the air fryer

I was at my sister's place in Portland last weekend and she threw some frozen broccoli straight from the bag into her air fryer at 400 for 8 minutes. Came out way crunchier than the fresh stuff I've been using for months. Has anyone else noticed a big difference with frozen vs fresh?

TIL a quick soak in water makes way better air fryer potatoes

I always just chopped potatoes and threw them in dry. Yesterday, I did a test with two batches of russets. One batch I soaked in cold water for 15 minutes and dried well, the other went straight in. The soaked ones came out crispy on the outside and fluffy inside at 400 degrees for 18 minutes. The dry ones were just kind of tough and chewy all over. Anyone have other veggie prep tricks that make a big difference?

My sister said my air fryer chicken was 'sad and pale'... so I started adding a teaspoon of cornstarch to the seasoning rub.

Now the skin gets super crispy and golden brown, which is a total game-changer for weeknight dinners.

Just read that air fryers can cut cooking oil use by up to 80% compared to deep frying

I was looking up some health stuff online and saw that fact. It was on a cooking website called The Kitchn. I always knew air fryers used less oil, but 80% is a huge number. I make chicken wings in mine every Sunday. I used to use a whole cup of oil in my old deep fryer. Now I just spray them with a quick spritz of avocado oil. Maybe a tablespoon total. The wings still get super crispy. My husband says they taste better too. Has anyone else seen a big drop in their oil bottle lasting way longer since getting an air fryer?

My air fryer just tried to burn my kitchen down over some frozen fries

I was in my apartment last night, just trying to make a quick dinner. I put a whole bag of frozen fries in the basket, set it to 400 degrees for 15 minutes, and walked away. Big mistake. About five minutes in, I heard this loud popping sound and saw smoke pouring out of the top. I ran over and opened it, and the fries were all stuck together in one giant, half-frozen lump on one side of the basket. The hot air couldn't get through, so the element just kept heating that one spot until the oil started smoking like crazy. I had to unplug the whole thing, carry the basket to the sink, and run cold water over it. The whole place smelled like burnt oil for hours. I guess you really can't just dump a full bag in there. Has anyone else had a frozen food disaster like that? What's the right way to do a big batch?

Pro tip: stop soaking your fries before you air fry them

I kept seeing recipes call for a 30-minute soak, but after testing it three times, the fries just steam and get soggy. Has anyone else ditched the soak and gotten crispier results?

My Brussels sprouts went from burnt to perfect in under a year

Back in March, I'd always get them charred on the outside and rock hard inside, no matter the temp. I saw a tip online to soak them in cold water for 10 minutes before tossing in oil, and now they come out crispy and tender every single time. What's the one trick that totally fixed a food you kept messing up in the air fryer?

My frozen sweet potato fries used to be a soggy mess until I stopped shaking the basket.

A quick heads up about air frying frozen fries

I see so many people just dumping a whole bag of frozen fries into the basket and setting it for 400 degrees. That's how you get a soggy, uneven mess! The fries on the bottom steam while the top ones burn. You have to shake the basket at least twice, once after 5 minutes and again at the 8 minute mark. I tested this with a bag of store brand crinkle cuts last night, and the batch I shook was perfect while the 'set it and forget it' batch was inedible. Has anyone else found a better method for getting them all crispy?

Shoutout to the person who told me to pat my chicken wings DRY before air frying

I used to get soggy skin, but after drying them with paper towels for 2 minutes, they came out perfectly crispy last night. Anyone have other tricks for getting that restaurant-style crunch?