The air fryer is a kitchen superhero, turning everyday ingredients into crispy, flavorful masterpieces. As a culinary judge, I’ve seen countless dishes, but nothing matches the air fryer’s ease and wow-factor. It delivers gourmet results without the mess of deep-frying or long oven waits. From wings to veggies, it’s a game-changer for home cooks. This guide shares 14 mouthwatering recipes to spark your next meal. Get ready to fall in love with your air fryer!
Remember drippy textures or greasy cleanups air fryers produce healthy, crunchy meals in a snap. Their circulating hot air simulates frying using a fraction of the oil, with flavors remaining rich. Whatever your level, these recipes are simple and guaranteed. From comforting favorites to international treats, all feature that trademark crunch. Your family and friends will be impressed with little work. Let’s discover the air fryer’s limitless potential!
These 14 recipes demonstrate the air fryer’s capability, from appetizers to full meals. Every recipe is designed for maximum flavor and ease, perfect for busy weeknights or entertaining. Prone-to-crisp tips and creative ways to create standout bites are provided. Say goodbye to boring dinners and hello to kitchen magic. Pull out your air fryer and let’s make something delicious!
1. Crispy Air Fried Chicken Wings
Chicken wings acquire a fresh, crispy spin in the air fryer without having to deep-fry. Sprinkle with salt, pepper, paprika, and garlic powder for deep flavor. Cook in a single layer so they brown nicely, as one fan exclaimed, “They’re better than takeout!” The end result is juicy meat and golden crispy skin. Perfect for game night or weeknight dinners.
Low bake at 300°F to create fat, leaping to 400°F for crunch. Two-step process maintains juiciness with ultimate outside. Don’t pack the basket full so hot air has room to circulate. Add buffalo, ranch, or blue cheese sauce for authentic taste. These wings vanish quickly at any party.
Refrigerate in airtight container for three days. Reheat at 350°F for 5 minutes to re-crisp. Online reviewers rave about how convenient and addictive they are. Wing night is a cinch with your air fryer. Don’t miss this party favorite!
- Seasoning Blend: Garlic, paprika, and pepper for extra flavor.
- Two-Stage Cooking: Low and then high heat for optimal texture.
- Dipping Sauces: Buffalo or ranch to take every bite to the next level.
Fried Chicken Wings
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Instant-Read Thermometer Essential for oil and chicken temperature
- 1 Wide, Shallow Bowl For breading mixture
- 1 Large Plate or Baking Sheet For chilling coated wings
- 1 Slotted Spoon or Spider For safely handling wings in hot oil
Ingredients
Main
- 12 small chicken wings
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground paprika
- 2 quarts vegetable oil for frying
- 1 12 fluid ounce bottle Buffalo wing sauce (such as Frank’s), or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Season chicken wings lightly with seasoned salt. Dotdash Meredith Food Studios
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes. Dotdash Meredith Food Studios
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes. Dotdash Meredith Food Studios
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
2. Flawless Roasted Brussels Sprouts
Brussels sprouts transform from dull to divine in the air fryer. Toss with salt, pepper, and olive oil and roast at 375°F for 10-12 minutes. Yielding caramelized, crunchy exterior with tender interior, according to one chef, “Even kids love these!” They’re a healthy, party-fabulous side. Bye-bye, boiled sprout nightmare!
Spread. in a layer so they won’t steam rather than browning. Half way through shake to achieve even results and last char. A squeeze of fresh lemon juice gives a citrusy finish to bring out their sweetness. They can be used as a side to any entree. They’re quick, delicious, and healthy.
Chill four days and heat at 350°F to get crunch. Fresh firm sprouts provide best texture. Online fans say to use balsamic glaze to give it zing. Your air fryer wakes up veggies. Make these as a side dish that’s dramatic!
Roasted Brussels Sprouts
Equipment
- 1 Chef’s knife For trimming sprouts
- 1 Cutting Board For safe preparation
- 1 Large Mixing Bowl For tossing sprouts with oil and seasoning
- 1 Half sheet pan For roasting, ensures even cooking
- 1 Measuring Spoons For precise seasoning
Ingredients
Main
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Notes
3. Air Fried Sweet Potato Fries
Sweet potato fries: a guilt-free, crunchy air fryer snack. Sliced into strips of equal size, tossed in peanut oil and chili powder, and fried at 400°F for 12-15 minutes. Their sweetness is rewarded with a crunchy outside, as one explained, “They’re gone in seconds!” Perfect for family night or snack time. No deep fryer required.
For even frying, use even slices and never stack in the basket. Shake half way for even crispiness on all sides without sogginess. Sprinkle with sea salt for an extra taste fresh from the fryer. Serve with ketchup or garlic aioli for dipping. Fries are kids-friendly.
Reheat for three days in an airtight container at 350°F. Double-fry for added crunch at 400°F if desired. Cinnamon is added in online recipes for the sweet version. Your air fryer makes fries easy to make. Enjoy this guilt-free, want-it-now side!
- Uniform Cuts: Uniform strips cut equally cooked fries.
- Everyday Cuts: Slightly thicker strips, cut like a julienne.
- Spice Options: Chili powder or cinnamon for a kick.
- Quick Reheat: 350°F to revive crispiness in minutes.
Air Fryer Sweet Potato Fries
Equipment
- 1 Air Fryer
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Measuring Spoons
Ingredients
Main
- 1 medium sweet potato peeled
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground sweet paprika
Instructions
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Cut sweet potato into 1/2-inch wide fries. Place in a bowl with canola oil; toss to coat. Season with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated. Dotdash Meredith Food Studios
- Working in batches if necessary, place an even layer of fries in the air fryer basket. Dotdash Meredith Food Studios
- Cook in the preheated air fryer until golden, about 10 minutes. Repeat to cook remaining fries. Dotdash Meredith Food Studios
- Serve hot and enjoy! Dotdash Meredith Food Studios
Notes
4. Juicy Air Fryer Burgers
Air fryer burgers are barbecue-like taste without the inconvenience of having to heat up the barbecue. Form beef or turkey burgers, sprinkle salt, pepper, and garlic powder on top, and cook 375°F for 8-10 minutes. The outcome is a juicy center with a crunchy exterior, writes one reviewer, “Restaurant quality at home!” Ideal for speedy weeknight dinners. No grill required.
Patties nest in one layer with room for air flow to sear evenly. Flip half-way for an even sear, but don’t cook all the way through. Add cheese, lettuce, and your choice sauce for a simple burger. They’re quicker than the old method. They’re a family night game changer.
Refrigerate for three days after being cooked in patties and reheat at 350°F. Lean meat will have to be used so grease clogging of the basket can be prevented. Internet enthusiasts adore sprinkling with smoked paprika for added depth. Your air fryer turns burger night into easy breezy. Enjoy that juicy, crispy delight!
Air Fryer Bison Burgers
Equipment
- 1 Air Fryer
- 1 Large Mixing Bowl
- 1 Spatula or Tongs For turning patties
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 pound ground bison
- ½ cup finely chopped onion
- 1 egg beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke or to taste
- 1 pinch salt and ground black pepper to taste
- 4 hamburger buns
Instructions
- Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer’s instructions.
- Combine ground bison, onion, egg, bread crumbs, Worcestershire sauce, liquid smoke, salt, and pepper in a bowl. Form into 4 equal-sized patties.
- Carefully place in bottom of the preheated air fryer. Air fry for 8 minutes; carefully turn patties, and continue air frying until juices run clear, 4 to 5 minutes more. Serve patties on buns.
Notes
5. Golden Air Fried Shrimp
Air fryer shrimp are golden, crispy 8-minute bites at 400°F. Top with breadcrumbs, paprika, and garlic powder for a delicious crust. End up with juicy shrimp with a crunchy exterior, as one described it, “Better than fried!” Great as appetizers or light meals. Seafood enthusiasts, rejoice.
Dry pat the shrimp prior to breading to keep it crisp, not damp. In one non-overlap layer so that it cooks evenly throughout. A whiff of oil spray helps browns and texture. Serve with lemon wedges or cocktail sauce for a splash of zing. Crowd-pleasing appetizer.
Refrigerate leftover two days in sealed container and reheat to 350°F. Employ medium shrimp for quick, consistent cooking and simple preparation. Cyber hobbyists suggest Cajun seasoning for added zing. Your air fryer makes seafood a snap. Enjoy the crunchy snack!
- Dry Shrimp: Dry and crispy to avoid soggy crunchy coating.
- Single Layer: Provide sufficient space for even browning and crunchiness.
- Flavor Boost: Sprinkle with Cajun or lemon pepper seasoning.
Crunchy Fried Shrimp
Equipment
- 3 Medium Mixing Bowls For setting up the breading station
- 1 Large Heavy Pot or Dutch Oven Essential for safe and even deep-frying
- 1 Deep-Fry Thermometer Crucial for accurately maintaining oil temperature
- 1 Kitchen Tongs For safely handling and transferring shrimp
- 1 Plate Lined with Paper Towels For draining excess oil after frying
Ingredients
Main
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 large eggs
- 1 ½ cups Kikkoman Panko Bread Crumbs
- 1 pound uncooked jumbo shrimp peeled and deveined, tails left intact
- 1 cup vegetable oil for frying or as needed
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl. Dotdash Meredith Food Studios
- Dredge shrimp in the flour mixture, then shake off excess. Dotdash Meredith Food Studios
- Dip shrimp into beaten eggs. Dotdash Meredith Food Studios
- Then press shrimp into bread crumbs, turning to coat both sides. Dotdash Meredith Food Studios
- Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C). Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp. Dotdash Meredith Food Studios
- Arrange shrimp on a platter to serve. Dotdash Meredith Food Studios
Notes
6. Crispy Parmesan Zucchini Fries
Zucchini fries are a guilt-free, crunchy snack in the air fryer. Cut into sticks, coat with Parmesan and breadcrumbs, and bake at 375°F for 10-12 minutes. The result is a umami-flavored, crispy mouthful, raved one, “These are addictive!” Perfect for parties or eating by yourself. They’re a veggie heaven.
Press Parmesan mixture onto sticks firmly for crunchy outside. Bake in single layer so they will become crunchy and will not steam. Shake basket half way through for texture and even browning. Serve with ranch or marinara to dip. These fries are perfect for any meal or snack time.
Chill three days and reheat 350°F to crisp again. Use a firm zucchini for best shape and texture. Online tip is to add oregano for more flavor. Your air fryer cooks healthy delicious. Enjoy these fries for guilt-free enjoyment!
Crispy Baked Zucchini Fries
Equipment
- 1 Baking Sheet
- 1 Parchment Paper or Aluminum Foil for lining the baking sheet
- 1 Chef’s knife
- 1 Cutting Board
- 1 Shallow Dish or Plate for breading
Ingredients
Main
- ¾ cup Italian seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon seasoned salt
- 1 9 inch zucchini, peeled
- ¼ cup butter melted
Instructions
- Gather the ingredients. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
- Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4-inch pieces. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
- Combine bread crumbs, cheese, and seasoned salt in a deep plate. Dip the zucchini strips into the melted butter, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded zucchini onto the prepared baking sheet. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
- Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
- Serve and enjoy. Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Notes
7. Crunchy Air Fried Tofu
Golden crispy tofu cubes air fryer. Press extra-firm tofu into cubes and marinate with soy sauce, garlic powder, and oil and bake at 375°F for 12-15 minutes. Golden on the outside, tender on the inside, as one described them, “Tofu skeptics loved these!” Great for bowls or snack. A vegan winner.
Marinate 15-30 minutes to add depth of flavor, and keep cubes separated so they will not touch. Shake basket halfway through baking to crisp all surfaces evenly. Sprinkle nutritional yeast to add umami depth. Serve with peanut sauce or chili dip to add a burst of heat. This tofu is wonderful and can be used in so many different ways.
Chill leftovers in a closed container for four days and reheat at 350°F. Replace with sesame oil for a Southeast Asian flavor. Customer online reviews go bonkers over it as a texture revolution. Your air fryer turns tofu into an adrenaline rush. Turn naysayers into believers with this crunchy snack!
- Press Tofu: Drain water for maximum crispiness.
- Marinate Longer: 30 minutes for deeper penetration of flavor.
- Dipping Sauces: Peanut or chili sauce to make matching effect.
8. Malaysian Roti/Paratha
Air fryer paratha or roti brings crispy, buttery layers to your doorstep. Start with Asian grocery store frozen paratha and air fry 350°F for 7-10 minutes with a light oil spray. Golden, croissant-flaky flatbread is the treat, said one fan, “It’s like a restaurant!” Delish served with curries or even as a dessert. It’s an international delight.
Stack flatbreads in one layer, not on top of each other to achieve even puffing and browning. Halfway around flip for crispy flaky texture evenly. Season with spicy curry or ice cream for variety. This easy prep makes international food available to you. Your air fryer transforms frozen dough into magic.
Warm up leftover airtight containers for two days and heat at 325°F. Add richness with butter brushing after cooking. Online recommendations are to flavor with garlic butter. Your air fryer brings Malaysia to your doorstep. Flaky, use-anywhere flatbread, enjoy!
Roti Canai (Malaysian Paratha)
Equipment
- 1 Large Mixing Bowl For preparing and resting the dough.
- 1 Whisk or Spatula For combining ingredients.
- 1 Rolling Pin For initial flattening and stretching of the dough.
- 1 Large non-stick pan or griddle For cooking the roti.
- 1 Damp Kitchen Cloth To cover dough during resting to prevent drying.
Ingredients
Main
- 4 ½ cups all purpose flour Extra 1-2 teaspoons if needed
- 1 tsp fine salt
- 1 cup water 250 mL
- 1 large egg room temperature
- ¼ cup condensed milk
- 1 Tablespoon melted butter
Instructions
- In a large mixing bowl, combine the all-purpose flour and fine salt.
- In a separate bowl, whisk together the water, large egg, condensed milk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. Add extra flour sparingly if needed.
- Divide the dough into 8 equal portions. Lightly oil each portion, cover with a damp cloth, and let rest for at least 2 hours, or ideally overnight in the refrigerator.
- On a lightly oiled surface, take one dough ball and gently flatten it with your hands or a rolling pin.
- Carefully stretch the dough, ideally using your hands, until it’s very thin and almost translucent, forming a large rectangle.
- Fold the long edges of the stretched dough towards the center, then fold into a square or roll it up tightly from one end to the other, then coil it into a spiral shape.
- Lightly flatten the coiled dough. Heat a non-stick pan or griddle over medium-high heat with a little oil. Cook each roti for 2-3 minutes per side, until golden brown and puffed.
- Immediately after cooking, gently ‘clap’ the hot roti between your hands to loosen the layers, then serve warm.
Notes
9. Reheating Pizza
Leftover pizza is reborn when it’s put in the air fryer, cheesy and crunchy in 5 minutes at 400°F. Stack the slices layer by layer so the crusts won’t become soggy, said one, “It’s like fresh delivery!” Say goodbye to microwaved catastrophes and oven waiting. The air fryer brings each slice back to its former goodness. Pizza night is flipped on its head.
Ensure slices don’t overlap for crispy crust and even cooking. Hot air re-melts the cheese and crisps the crust to golden brown. Add herbs for fresh flavor if desired. This hack is a time-saver and restores pizza’s glory. It’s a left-over lifesaver.
Reheat pizza for four days in the fridge. Easy cleanup with parchment paper in the basket. Internet addicts enjoy this rapid method for late-night snacks. Your air fryer resurrects pizza. No soggy bits anymore!
- Single Layer: Do not overlap for crispy, even reheating.
- High Heat: 400°F for fast, melty cheese and crust.
- Quick Cleanup: Reheat with parchment for mess-free triumph.
10. Japanese Katsu
Air fryer katsu cooks chicken or pork cutlets to a crispy golden brown in 10 minutes at 375 degrees. Dust in flour, egg, and panko and spritz oil for a gilded sheen. The end product is tender flesh with a crisper outside, as one described, “Better than takeout katsu!” Top with tonkatsu sauce or curry. It’s comfort food with panache.
Cutlets are coated intermittently with space between but never too much for the best browning. Halfway turn for both sides to become crispy well. The panko provides a light airy crust never greasy. Serve over rice and pickled ginger for the authentic yoshoku taste. Japanese becomes easy through your air fryer.
Reheat leftovers in three days and reheat at 350°F. Thin out cutlets to cook quickly and evenly. Web recipes teach to add curry roux for depth. Your air fryer makes katsu accessible at home. Savor this crunchy savory treat!
11. Brazilian-Style Chicken Thighs
Golden and crispy Brazilian-style chicken thighs from the air fryer. Rub with rock salt and roast 300 for 20 minutes and 400 for 20 minutes. Gently cooked meat wrapped in “crispy armor,” a fan exclaimed, “Like rodizio at home!” Ideal for hearty, full-flavored meals. No rotisserie needed.
Use bone-in, skin-on thighs for ultimate juiciness and crunch. Place in single layer to allow fat to render and skin to crisp evenly. Two-step cooking yields best texture without dryness. Serve with chimichurri for splash of color. Recipe never disappoints time and again.
Store in a sealed container for four days and reheat to 350°F. Dry the thighs prior first for the crispiest possible skin. Paprika has been mentioned online as an extra flavor. Your air fryer produces restaurant-style thighs. Savor this Brazilian-themed delight!
- Two-Stage Cooking: Low, then high, heat for crunchy, juicy results.
- Dry Skin: Dry thoroughly for maximum crispness and flavor.
- Bold Pairing: Chimichurri or salsa for a flavorful touch.
12. Korean Corn Dogs
Korean corn dogs, a cheesy, yummy snack brought easy with the air fryer. Freeze the corn dogs and bake at 375°F for 15 minutes for puffy, crispy exterior. It yields stringy mozzarella and hot dog flavor, as one put it, “Street food at home!” Sugar-coated or potato-coated, a treat for the senses. Snack perfection.
Space evenly in the basket to crisp potatoes and batter to a perfect golden brown. No defrosting required frozen pups cook evenly with hot air circulation. Serve with ketchup or mustard for authentic retro appeal. These corn dogs bring street food from around the world into your home. They are sure to delight children and adults.
Refrigerate for three days and reheat at 350°F. Lightly spray with oil before cooking for added crunch. Online enthusiasts recommend spicy mayo for a dip. Your air fryer makes it easy. Enjoy this crunchy, tasty snack!
13. Air Fryer Stuffed Bell Peppers
Bell peppers stuffed with rice, ground beef, and herbs are a healthy air fryer dinner at 360°F for 15-20 minutes. They are delicious and tender at the end, according to one reviewer who exclaimed, “So easy and delicious!” Begin by blanching peppers to soften. Ideal for cozy weeknight meals. Easy comfort food.
Fill spoonfuls equally and don’t pack too close to cook evenly. Add peppers stem-end up in basket so edges will caramelize and filling warm. Stringy yum sprinkle of cheese on top. Serve over a green salad for a healthy meal. Family favorite.
Chill four days and serve at 350°F. Include colored peppers for a vibrant view. Suggestions on the internet are to add quinoa for a trendy taste. Your air fryer makes peppers a snap. Enjoy this healthy, delicious favorite!
- Even Filling: Gently spoon so filling cooks evenly.
- Colorful Peppers: Mix in red or yellow peppers for color.
- Cheese Topping: Add for a gooey crowd-pleasing top.
14. Air Fried Buffalo Cauliflower Bites
Buffalo cauliflower bites bring spicy, crispy flavor to the air fryer. Dip florets in batter and buffalo sauce and roast at 375°F for 12-15 minutes. The result is a spicy, crunchy snack, as one stated, “Wings without the meat!” Good for game days or vegan appetizers. It’s strong and irresistible.
Pat dry the florets and place them in a single layer so that they will not steam and get crispy. Shake halfway through to scatter the char and caramelize the sauce evenly. Sprinkle with blue cheese or ranch dressing to temper the heat. The flavor of these bites will be the same as for plain wings. Veg magic in your air fryer.
Chill for three days and reheat at 350°F to crunch. Sprinkle garlic powder on the batter for an added richness. Internet fans enjoy sriracha for an added kick. Spicy, nutritious bites courtesy of your air fryer!
