I still remember the day I unboxed my first air fryer. I thought it was just another trendy gadget that would end up in the back of the cupboard, but ten minutes later I pulled out the crispiest chicken wings of my life and I was completely hooked. It’s not hype this thing actually delivers deep fried taste without the grease pool on the counter or the lingering fried food smell in the house. From quick weeknight dinners to lazy weekend snacks, it’s become the appliance I reach for more than my stove some weeks.
What I love most is how forgiving it is. You don’t need to be a pro chef just toss stuff in, shake the basket once or twice, and dinner is ready while you’re still scrolling on your phone. The hot air does all the hard work, giving you that perfect crunch on the outside and keeping everything juicy inside. Honestly, it feels like cheating at cooking.
If you’ve got one sitting on your counter gathering dust, dust it off right now. These 14 recipes are the ones my family and friends keep asking for again and again. They’re tested, they’re delicious, and they actually work every single time no fancy skills required.
1. Air Fryer Chicken Strips
These beat any drive through tender you’ve ever had. The coating is ridiculously crunchy because we’re using crushed potato chips, cheese crackers, and real bacon bits trust me, the flavor is next level. My kids dip them in everything from ranch to honey, and they disappear faster than I can cook the next batch. Weeknight dinner? Sorted in under 30 minutes.
Why these strips are pure magic
- Potato chip cheese cracker combo stays crispy even after dipping
- Bacon bits baked right into the crust give smoky flavor in every bite
- Use tenderloins or slice breasts both come out perfectly juicy
- Ready in 30 minutes total, faster than picking up takeout
- Kids and adults fight over the last one every time
Air Fryer Frozen Chicken Strips
Classic finger food which we enjoy with a dipping sauce, such as Comeback Sauce on this site. Sliced, they’re also a tasty salad topper. Air fryers do a great job of cooking frozen food, no need to thaw, and this is a perfect weeknight meal, on the table in 12 minutes.
Equipment
- 1 Air Fryer
- 1 Tongs For safe handling of hot chicken strips
- 1 Serving Platter
Ingredients
Main
- 25 ounces frozen cooked breaded crispy chicken strips (such as Tyson®)
Instructions
- Set the air fryer temperature to 380 degrees F (180 degrees C).
- Place frozen chicken strips in the air fryer basket, without touching or overcrowding.
- Cook until crispy, 11 to 12 minutes. The color will not change much. You may have to cook in batches depending on the size of your air fryer, and cooking time may vary depending on the brand and size of your air fryer.
- Remove from the air fryer and serve immediately.
Notes
For optimal crispiness, avoid overcrowding the air fryer basket; cook in batches if necessary to allow hot air to circulate freely around each strip. While the recipe suggests no color change, a slight golden hue indicates perfect crispness. A light spritz of cooking oil before frying can enhance the browning and crunch. Serve immediately with a variety of dipping sauces to elevate the experience, or slice and toss into a fresh salad for a quick, satisfying meal. Ensure the internal temperature reaches 165°F (74°C) for food safety, though pre-cooked strips typically only require reheating.
2. Air Fryer Salmon
If the thought of cooking fish scares you, this recipe will change your mind forever. Just a drizzle of oil, a sprinkle of seasoning, and eight minutes later you have restaurant quality salmon that’s flaky inside with the prettiest golden edges. It’s honestly embarrassing how easy it is.
What makes this salmon foolproof
- No fishy smell in the house because everything stays contained
- Locks in moisture so you never get dry salmon again
- Works with any seasoning lemon pepper, cajun, whatever you love
- Cooks straight from fridge or frozen if you forgot to thaw
- Looks fancy enough for date night but takes zero effort
Cajun Air Fryer Salmon
This air fryer salmon is full of flavor with a hint of sweetness. It’s moist, delicious, and ready in under 10 minutes. If using an unsalted Cajun seasoning, you may want to season the fillets with salt before serving. I like to use a Misto sprayer with oil, but feel free to use regular cooking spray. For best results, use 1-inch-thick, center-cut fillets.
Equipment
- 1 Air Fryer
- 1 Small Mixing Bowl
- 1 Dinner Plate
- 1 Paper Towels
- 1 Cooking Spray or Oil Mister For even application of oil
Ingredients
Main
- cooking spray
- 1 tablespoon Cajun seasoning
- 1 teaspoon brown sugar
- 2 6 ounce skin-on salmon fillets
Instructions
- Gather all ingredients. Preheat the air fryer to 390 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Rinse and dry salmon fillets with a paper towel. Mist fillets with cooking spray. Dotdash Meredith Food Studios
- Mix together Cajun seasoning and brown sugar in a small bowl until combined; spread onto a plate. Dotdash Meredith Food Studios
- Press fillets, flesh-side down, into seasoning mixture. Dotdash Meredith Food Studios
- Spray the basket of the air fryer with cooking spray and place salmon fillets skin-side down. Mist salmon again lightly with cooking spray. Dotdash Meredith Food Studios
- Close the lid and cook in the preheated air fryer for 8 minutes. Remove from the air fryer and let rest for 2 minutes before serving. Dotdash Meredith Food Studios
Notes
For optimal results, select 1-inch thick, center-cut salmon fillets; thicker cuts cook more evenly and retain moisture better. When preparing the fillets, ensure they are thoroughly patted dry; this allows the seasoning to adhere properly and promotes a superior crust. The sweetness from the brown sugar balances the spice of the Cajun seasoning, but always taste your seasoning blend first. If using an unsalted Cajun blend, consider a pinch of fine sea salt. After cooking, allowing the salmon to rest for 2 minutes is crucial, as it allows the juices to redistribute, ensuring a moist and tender final product. Overcrowding the air fryer basket can lead to steaming instead of crisping; cook in batches if necessary.
3. Air Fryer Zucchini Fries
These are honestly dangerous I have to hide the leftovers from myself. Fresh zucchini sticks get coated in panko and Parmesan, then turn golden and ridiculously crunchy in the air fryer. They taste like something you’d order at a pub, but they’re basically vegetables in disguise. My husband eats them straight out of the basket with a fork, and he doesn’t even like zucchini normally.
Why you’ll make these constantly
- Low carb fries that actually satisfy the craving
- Parmesan panko crust is the most addictive crunch ever
- Dip in ranch or marinara both feel like cheating
- Sneaky way to get veggies into picky eaters
- Ready in 30 minutes and way cheaper than eating out
Air Fryer Zucchini Fries
This recipe transforms fresh zucchini into delightful, crispy “fries” using an air fryer. Zucchini matchsticks are breaded with a flavorful mix of flour, egg, Panko, Parmesan, and garlic salt, then air-fried until golden and crunchy. It’s a healthy, quick, and satisfying appetizer or side dish perfect for any occasion.
Equipment
- 1 Air Fryer Essential for crispiness
- 3 Mixing Bowls For the breading station
- 1 Whisk For beating eggs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 2 zucchinis cut into 1/2 inch x 3 inch matchsticks
- 1/2 cup all purpose flour
- 2 eggs beaten
- 1 cup Panko
- 1/2 cup parmesan cheese
- 3/4 teaspoon garlic salt
- pepper to taste
Instructions
- Cut zucchinis into 1/2 inch x 3 inch matchsticks and pat them very dry with a paper towel.
- Prepare a three-station breading setup: one bowl with all-purpose flour, one bowl with beaten eggs, and a third bowl combining Panko, Parmesan cheese, garlic salt, and pepper.
- Working in batches, dredge each zucchini matchstick first in the flour, ensuring it’s fully coated, then shake off any excess.
- Dip the floured zucchini into the beaten egg, allowing any excess to drip off.
- Transfer the egg-coated zucchini to the Panko-Parmesan mixture, pressing firmly to ensure a thick and even coating on all sides.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Arrange the breaded zucchini fries in a single layer in the air fryer basket, making sure not to overcrowd it. Cook in batches if necessary.
- Air fry for 8-12 minutes, shaking the basket or flipping the fries halfway through, until they are golden brown and crispy.
- Repeat with any remaining zucchini until all fries are cooked.
- Serve the air fryer zucchini fries immediately with your preferred dipping sauce.
Notes
To achieve truly crispy zucchini fries, ensure the zucchini matchsticks are thoroughly patted dry before breading; excess moisture will lead to a soggy result. When breading, firmly press the Panko mixture onto the zucchini to create a robust crust that stands up to air frying. Avoid overcrowding the air fryer basket; cook in small batches, if necessary, to allow hot air to circulate evenly around each fry for optimal crispness. For enhanced flavor, consider adding a pinch of smoked paprika or dried oregano to the Panko mixture. Serve immediately with a zesty lemon-garlic aioli or your favorite marinara sauce for dipping. Monitor cooking closely, as air fryer temperatures can vary, and zucchini can go from perfectly crisp to overly browned quickly.
4. Air Fryer Bacon
Yes, you can cook bacon in there, and once you do, you’ll never go back to the stovetop. No splatters, no curling, no standing over a hot pan flipping strips. Just lay them in, set the timer, and walk away you get perfectly flat, ultra crispy bacon every single time while you make the rest of breakfast.
The bacon game just changed
- Cooks twice as fast with zero babysitting
- Grease drains away so it’s actually crispier than pan fried
- Frees up your stove for eggs and pancakes
- No more smoke alarm concerts on Sunday morning
- Comes out perfectly flat perfect for BLTs
Easy Air Fryer Bacon and Cream Cheese Stuffed Jalapeno Poppers
This recipe creates delicious Air Fryer Bacon and Cream Cheese Stuffed Jalapeno Poppers. Fresh jalapenos are halved, filled with a creamy blend of cream cheese, cheddar, and crispy bacon, then air-fried until golden and bubbly. Perfect as a crowd-pleasing appetizer or snack, offering a delightful balance of heat, creaminess, and savory crunch.
Equipment
- 1 Air Fryer
- 1 Small Mixing Bowl
- 1 Sharp Knife For halving jalapenos
- 1 Small spoon For deseeding and stuffing
- 1 Cutting Board
Ingredients
Main
- 10 fresh jalapenos
- 6 oz cream cheese I used reduced-fat
- 1/4 cup shredded cheddar cheese
- 2 slices bacon cooked and crumbled
- cooking oil spray
Instructions
- Carefully wash and dry the fresh jalapenos. Wearing gloves, slice each jalapeno in half lengthwise and use a small spoon to remove the seeds and membranes, discarding them.
- In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the cooked, crumbled bacon until all ingredients are thoroughly incorporated.
- Generously spoon the prepared cream cheese mixture into each hollowed-out jalapeno half, ensuring they are adequately filled but not overstuffed.
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes, allowing it to reach the optimal cooking temperature for even results.
- Lightly spray the stuffed jalapeno poppers with cooking oil spray to aid in browning and crisping.
- Arrange the poppers in a single layer within the air fryer basket, ensuring they do not touch or overlap. Cook in batches if necessary to avoid overcrowding.
- Air fry for 8-12 minutes, or until the jalapenos are tender-crisp, and the cheese filling is bubbly and exhibits a light golden-brown color.
- Carefully remove the cooked poppers from the air fryer and allow them to cool for a few minutes before serving to let the cheese set.
Notes
For optimal flavor and safety, always wear gloves when handling and deseeding jalapenos to prevent capsaicin irritation. To enhance the filling, consider adding a pinch of garlic powder or a dash of hot sauce to the cream cheese mixture before stuffing. Ensure your bacon is extra crispy when crumbled for textural contrast. When air frying, arrange poppers in a single layer to allow even cooking and crisping; overcrowding will steam them. A light spray of cooking oil before frying promotes a beautiful golden-brown exterior. Monitor closely to avoid burning, as air fryer times can vary. For a touch of sophistication, a sprinkle of fresh chopped chives or cilantro makes an excellent garnish.
5. Air Fryer Hard Boiled Eggs
This one sounds weird until you try it no pot, no boiling water, no ice bath, no cracked shells. Just pop the eggs in the basket, set the timer, and they come out perfect every single time with yolks exactly how you like them. The shells practically fall off by themselves. My egg salad game has never been stronger.
Why this will blow your mind
- Perfectly cooked yolks with zero green rings
- Shells slide off like magic no more mangled eggs
- Great for meal prep, salads, or deviled eggs
- Same time as boiling but zero hassle
- You’ll wonder why you ever did it the old way
Air Fryer Hard-Boiled Eggs
Easy air fryer hard-boiled eggs with perfect yolks in just 15 minutes. I love not having to wait for the water to boil and not having to wash the pot!
Equipment
- 1 Air Fryer
- 1 Large Bowl For ice bath
- 1 Tongs Heat resistant, for transferring eggs
- 1 Whisk or fork Optional, for stirring cold water bath
Ingredients
Main
- 6 large eggs room temperature
Instructions
- Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket. Dotdash Meredith Food Studios
- Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes. Dotdash Meredith Food Studios
Notes
For optimal results, ensure eggs are at room temperature to promote even cooking and prevent cracking from rapid temperature changes. The ice bath is crucial for stopping the cooking process immediately, yielding perfectly set yolks and significantly aiding in easier peeling. Adjust cooking time slightly based on your specific air fryer model and desired yolk consistency (e.g., less time for jammy yolks, more for very firm). A pinch of salt in the ice bath can also help prevent small cracks if eggs are very fresh. For even easier peeling, crack the eggs gently around their circumference before placing them into the cold water. Enjoy these versatile eggs in salads, as a snack, or in deviled eggs.
6. Air Fryer French Toast Sticks
These are pure weekend happiness in stick form. Thick Texas toast soaked in cinnamon vanilla egg mix, cut into dippable pieces, and air fried until the edges are crispy and the centers stay soft. Make a huge batch, freeze them, and you’ve got instant breakfast for the next month. My kids think I’m a breakfast superhero now.
Breakfast (or dinner) perfection
- Make ahead and freeze like store bought, but way better
- Reheat from frozen in 5 minutes school morning savior
- Cinnamon sugar edges get extra crispy
- Perfect for little hands or lazy brunches
- Cheaper and tastier than the frozen box
Air Fryer French Toast Sticks
Crispy on the outside and soft on the inside, these French toast sticks are easy to make in the air fryer for a delicious breakfast!
Equipment
- 1 Air Fryer Essential for achieving the signature crispy exterior.
- 1 Mixing Bowl For preparing the French toast batter.
- 1 Whisk or fork To thoroughly combine the batter ingredients.
- 1 Sharp Knife For neatly cutting bread into sticks.
- 1 Parchment Paper To line the air fryer basket, preventing sticking and aiding cleanup.
Ingredients
Main
- 2 large eggs
- ⅓ cup milk
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 slices day-old bread cut into thirds
- 1 teaspoon confectioners’ sugar or to taste
Instructions
- Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl.
- Line an air fryer basket with parchment paper. Dip each piece of bread into the milk mixture and place in the basket. Make sure they are not touching; cook in batches if necessary.
- Preheat the air fryer to 370 degrees F (188 degrees C). Add basket and cook bread for 6 minutes; flip and cook for 3 minutes more. Sprinkle each stick with confectioners’ sugar.
Notes
For optimal results, ensure your bread is day-old or slightly stale; this prevents sogginess and allows for a crispier finish. Do not overcrowd the air fryer basket; cook in batches to ensure even cooking and browning. Overlapping will lead to steamed, rather than crispy, French toast sticks. Consider adding a pinch of nutmeg or a zest of orange to the egg mixture for an elevated flavor profile. Serve immediately with a side of warm maple syrup, fresh berries, or a dusting of cocoa powder for an enhanced presentation.
7. Air Fryer Chicken Wings
If I could only cook one thing forever, it would be these wings. The skin gets insanely crispy while the meat stays fall off the bone juicy, and you don’t even need breading. The spice rub has just enough cayenne kick to keep you reaching for more. I’ve converted wing snobs with these they’re that good.
These wings ruin restaurant ones forever
- Skin crisps better than deep fried, no exaggeration
- Fresh wings in under an hour, frozen works too
- Spice rub with cayenne and allspice is addictive
- Perfect for game day or random Tuesday
- Everyone begs for the recipe
Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer
- 1 Tongs
- 1 Microwave-Safe Bowl
- 1 Whisk
- 1 Large Bowl
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank’s RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Achieving truly crispy air fryer wings relies on proper prep: always pat the wings thoroughly dry before seasoning to remove surface moisture, which is key for crisping. Overcrowding the air fryer basket will steam the wings instead of crisping them, so cook in batches if necessary, ensuring a single layer. For an even crispier skin, consider a light dusting of baking powder (about 1/2 tsp per pound of wings) mixed with the salt, as it helps raise the skin’s pH, promoting browning. Adjust cooking times based on your air fryer’s model, as temperatures can vary. Serve immediately for best texture.
8. Air Fryer Sweet Potato Fries
Store bought frozen ones are convenient, but fresh sweet potato fries from the air fryer are on another level. Slice them yourself, toss with a little oil, garlic powder, and paprika, and you get crispy edges with that soft, sweet center. Even my husband who “doesn’t like sweet potatoes” steals half the tray.
Why fresh beats frozen every time
- Crispy outside, perfectly tender inside
- Garlic paprika seasoning is simple but perfect
- Naturally sweet flavor shines through
- Healthier than regular fries but just as satisfying
- Ready in 20 minutes start to finish
Air Fryer Sweet Potato Fries
These crispy air fryer sweet potato fries take only 10 minutes to cook. They are simple to make and delicious. I bet you can’t eat just one!
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
For optimal crispiness, ensure sweet potato fries are cut uniformly and are thoroughly dry before coating with oil and seasoning. Avoid overcrowding the air fryer basket; cook in batches to allow for proper air circulation, which is key to achieving a golden, crispy exterior without steaming. Experiment with a cold water soak for 30 minutes, then dry completely, to remove starch for an even crisper result. Elevate the flavor profile with a pinch of smoked paprika or a dash of cayenne for a subtle kick. Serve immediately to enjoy maximum crunch, perhaps with a gourmet dipping sauce like sriracha aioli or a spiced yogurt dip for a refined touch.
9. Air Fryer Mozzarella Sticks
Homemade mozzarella sticks that actually stay together and get super crunchy? Yes please. Double bread them, freeze for a bit, then air fry you get that perfect golden crust and gooey melted cheese inside without the deep fryer mess.
The ultimate party snack
- Double breading keeps cheese from leaking out
- Crunchy outside, stretchy cheese inside
- Freezing step is key don’t skip it
- Way better than the frozen grocery store ones
- Ready in 25 minutes and everyone goes crazy for them
Air Fryer Mozzarella Sticks
This recipe offers a simple, low-carb method for making delicious mozzarella sticks in an air fryer. String cheese is halved, coated in an almond flour and Parmesan mixture seasoned with Italian herbs, then frozen. Air-fried until golden and gooey, these homemade mozzarella sticks make a perfect keto-friendly snack or appetizer.
Equipment
- 1 Air Fryer
- 3 Shallow Bowls For egg wash and dry coating
- 1 Fork or Whisk To beat the egg
- 1 Baking Sheet For freezing the coated sticks
- 1 Tongs For handling the sticks
Ingredients
Main
- 6 String Cheese Sticks cut in half
- 1 Egg Beaten
- 1/4 Cup Almond Flour
- 1/4 Grated Parmesan Cheese
- 1/2 Tsp Italian Seasoning
- Pepper to Taste
Instructions
- Cut each string cheese stick in half, yielding 12 shorter pieces.
- Prepare three shallow bowls: one with the beaten egg, one with almond flour, and one combining grated Parmesan cheese, Italian seasoning, and pepper. Mix dry ingredients well.
- Dip each cheese half into the beaten egg, ensuring it’s fully coated.
- Transfer the egg-coated cheese to the almond flour mixture, pressing gently to adhere the coating evenly on all sides. For extra crispiness, repeat egg and flour coating.
- Place the coated mozzarella sticks on a parchment-lined baking sheet and freeze for at least 30-60 minutes, or until firm. This is crucial to prevent melting during cooking.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Carefully arrange the frozen mozzarella sticks in a single layer in the air fryer basket, ensuring not to overcrowd. Cook in batches if necessary.
- Air fry for 5-8 minutes, or until the coating is golden brown and crispy, and the cheese is soft and beginning to ooze slightly.
- Shake the basket gently halfway through cooking to promote even browning.
- Serve immediately with your favorite low-carb marinara sauce.
Notes
Crucial Freezing: Ensure mozzarella sticks are thoroughly frozen for at least 30-60 minutes before air frying. This prevents the cheese from melting and oozing out prematurely, ensuring a firm interior and crisp exterior.Double Dredging: For an extra crispy crust, consider a second dip in the egg wash followed by another roll in the almond flour mixture. This builds a thicker coating.Don’t Overcrowd: Air fry in batches if necessary, leaving space between sticks to allow for even air circulation and crisping.Flavor Boost: A pinch of garlic powder in the breading mix would elevate the savory profile. Serve immediately with warm marinara sauce for dipping.
10. Air Fryer Southern Style Chicken
This is the closest thing to real fried chicken I’ve ever made without a vat of oil. Crushed Ritz crackers in the breading give insane crunch and buttery flavor, and the chicken stays ridiculously juicy. My family calls it “the good chicken” now. It’s become our special weekend treat.
Fried chicken taste without the guilt
- Ritz cracker coating is pure genius
- Golden, crunchy outside tender inside
- Cook in batches if needed, keep warm in oven
- Tastes like Sunday dinner but takes 35 minutes
- Even better than takeout fried chicken
Air Fryer Buttermilk Chicken Tenders
This recipe delivers deliciously crispy Air Fryer Buttermilk Chicken Tenders. Chicken is marinated in a savory buttermilk and garlic mixture, then coated in a Panko-Parmesan breading. Air-fried to golden perfection, these tenders are served with a vibrant, tangy dipping sauce, making for a flavorful and satisfying meal or snack.
Equipment
- 1 Air Fryer Essential for crispy results
- 1 Large Mixing Bowl For marinating chicken
- 1 Shallow dish For breading the chicken tenders
- 1 Whisk For preparing the dipping sauce
- 1 Tongs For handling raw and cooked chicken
Ingredients
Main
- 3/4 cup whole buttermilk
- 2 teaspoons grated garlic about 3 medium garlic cloves
- 1 1/2 teaspoons kosher salt divided
- 1 pound chicken breast tenders about 8 tenders
- 1 1/4 cups panko Japanese-style breadcrumbs
- 2 ounces Parmesan cheese grated (about 1/2 cup)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1/4 cup whole buttermilk
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoon spicy brown mustard
- 1/2 teaspoon fresh lemon juice from 1 small lemon
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
Instructions
- In a large bowl, combine 3/4 cup buttermilk, grated garlic, and 1 1/2 teaspoons salt; add chicken tenders, toss to coat, and marinate for at least 30 minutes, or up to 4 hours, in the refrigerator.
- In a shallow dish, combine panko, grated Parmesan cheese, and 1 tablespoon olive oil; set aside.
- For the dipping sauce, whisk together mayonnaise, 1/4 cup buttermilk, apple cider vinegar, granulated sugar, spicy brown mustard, lemon juice, black pepper, and 1/4 teaspoon salt in a small bowl; refrigerate until serving.
- Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
- Remove chicken tenders from the marinade, letting excess drip off, then dredge each tender in the panko mixture, pressing firmly to ensure a thick, even coating.
- Arrange half of the breaded chicken tenders in a single layer in the air fryer basket, ensuring they do not touch.
- Air fry for 6 minutes, then flip the tenders and cook for another 4-6 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Remove cooked tenders and repeat with the remaining chicken.
- Serve the hot, crispy chicken tenders immediately with the chilled dipping sauce.
Notes
Ensure chicken tenders are uniform in size for even cooking. Marinating the chicken for at least 30 minutes, or even a few hours, significantly tenderizes the meat and infuses flavor. When breading, press firmly to ensure a thick, even panko coating for maximum crispiness. Avoid overcrowding the air fryer basket; cook in batches to allow for proper air circulation and browning. Always check for an internal temperature of 165°F (74°C) to ensure the chicken is safely cooked. The tangy dipping sauce provides a refreshing contrast to the rich, crispy tenders.
11. Air Fryer Pickles
If you love fried pickles at restaurants, you need these in your life. Pat the slices dry, coat in panko and spices, air fry they come out extra crispy with that tangy dill pickle punch. Ranch dipping sauce is mandatory. Dangerously good with a cold drink.
The snack you didn’t know you needed
- Extra crispy because you dry the pickles first
- Panko + spices give perfect crunch
- Tangy, salty, addictive can’t eat just one
- Healthier than bar fried pickles but tastier
- Ready in 35 minutes and totally worth it
Air Fryer Bison Burgers
When I went to the grocery, l could not find ground beef. Ground bison was the last package on the shelf, so it went home with me. I made the family bison burgers in the air fryer, and they were better than burgers on the grill! Juicy, full of flavor, and the liquid smoke adds just the hint of a grill flavor. With a slice of Gouda and toppings like lettuce, tomatoes, and pickles, everyone commented on the burgers, and only I know they were bison, and not beef!
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
Bison is significantly leaner than ground beef, making it prone to drying out if overcooked. Monitor cooking closely and aim for an internal temperature of 160°F (71°C) for medium-well, ensuring juicy results. The liquid smoke provides a subtle char flavor; adjust to your preference. For an enhanced experience, lightly toast the hamburger buns in the air fryer during the last minute of patty cooking, or separately. Adding a slice of Gouda, as mentioned in the original summary, during the final minute of air frying will allow it to melt beautifully onto the burger, elevating the flavor profile.
12. Air Fryer Buffalo Cauliflower
These spicy little bites are so good even meat eaters fight over them. The cauliflower gets tender inside with crispy edges, then tossed in proper buffalo sauce. Serve with cottage cheese dip for extra protein my teens demolish the whole tray. Proof that cauliflower can be cool.
Veggies that don’t taste like veggies
- Spicy, tangy buffalo flavor just like wings
- Crispy edges, tender inside perfect texture
- Cottage cheese dip adds protein and cools the heat
- Even teenagers beg for more vegetables
- Low carb and actually satisfying
Air Fryer Buffalo Cauliflower
This recipe creates delicious Air Fryer Buffalo Cauliflower, a healthier, vegetarian twist on classic buffalo wings. Cauliflower florets are coated in seasoned panko breadcrumbs, air-fried until crispy, then tossed in a vibrant Frank’s Red Hot Buffalo Sauce. It’s a quick and flavorful appetizer or side dish.
Equipment
- 1 Air Fryer
- 2 Mixing Bowls One large, one small
- 1 Measuring Cups and Spoons
- 1 Tongs or Spatula For tossing and handling hot cauliflower
Ingredients
Main
- 4 cups small cauliflower florets
- 1 cup panko breadcrumbs mixed with 1 tsp. kosher salt
- 1/4 cup melted unsalted butter
- 1/4 cup Frank’s Red Hot Buffalo Sauce
Instructions
- Wash and cut cauliflower into small, bite-sized florets, ensuring they are dry.
- In a medium bowl, combine the panko breadcrumbs with kosher salt.
- In a separate small bowl, melt the unsalted butter.
- Add the cauliflower florets to the melted butter and toss until evenly coated.
- Transfer the butter-coated cauliflower to the panko mixture and toss until all florets are thoroughly covered.
- Preheat your air fryer to 375°F (190°C).
- Arrange the coated cauliflower in a single layer in the air fryer basket, working in batches to avoid overcrowding.
- Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.
- While the last batch cooks, warm the Frank’s Red Hot Buffalo Sauce in a large bowl.
- Add the crispy cauliflower to the bowl with the buffalo sauce and toss gently until well coated. Serve immediately.
Notes
To achieve the crispiest texture, ensure not to overcrowd the air fryer basket; cook in batches if necessary, allowing for proper air circulation. For a more tender interior, you can briefly steam or blanch the cauliflower florets before coating. Consider adding a pinch of garlic powder or smoked paprika to the panko mixture for an extra layer of flavor. Serve immediately with a side of cool ranch or blue cheese dressing and celery sticks to balance the heat. Adjust the amount of Frank’s Red Hot Buffalo Sauce to your preferred spice level.
13. Air Fryer Potato Chips
Once you make your own chips, the bagged ones taste sad. Slice potatoes paper thin (mandoline is your friend), season however you want, and air fry until they’re shatter crispy. Sea salt and vinegar is my weakness. You’ll never buy chips again.
Better than any bag from the store
- Slice super thin for maximum crisp
- Season them any way you like endless options
- No greasy fingers, no weird aftertaste
- Fresh potato flavor you can’t get from a bag
- Ready in under an hour and totally addictive
Air Fryer Potato Chips
Conventional potato chips provide a salty, crisp snack but are packed with excess fat because they are fried. These chips still provide a salty crispness but are made in an air fryer. The seasoning is just what I wanted, but you can use a ranch seasoning, truffle salt, garlic salt, etc. as well.
Equipment
- 1 Mandoline For uniformly thin potato slices
- 1 Mixing Bowl For soaking potatoes
- 1 Air Fryer Main cooking appliance
- 1 Paper Towels For thoroughly drying potato slices
Ingredients
Main
- 1 large russet potato peeled
- cooking spray
- 1 teaspoon smoked Cheddar salt such as Bitterman
Instructions
- Set a mandoline on the thinnest level and carefully cut potato into thin slices.
- Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
- Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
- Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
- Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.
Notes
Achieving truly crispy air fryer chips relies heavily on two main factors: soaking and drying. Soaking potatoes for two consecutive 15-minute periods removes excess starch, which is vital for a crisp texture. After soaking, ensure the slices are completely dry; any residual moisture will steam rather than crisp. Do not overcrowd the air fryer basket; cook in batches if necessary to allow proper air circulation for even browning and crispness. Monitor closely during the final cooking stage as air fryer models vary, and thinner slices can burn quickly. Experiment with various spice blends beyond the suggested smoked Cheddar salt for diverse flavor profiles, like paprika, garlic powder, or even a touch of cayenne for heat.
14. Air Fryer Okra with Smoked Paprika
Okra haters meet their match. The air fryer gives you that crispy fried okra texture with barely any oil, and smoked paprika plus a squeeze of lemon makes it taste like summer on a plate. Even people who swear they hate okra ask for seconds. My new favorite way to eat okra, hands down.
Okra that doesn’t slime
- Crispy outside without deep frying
- Smoked paprika adds smoky depth
- Lemon brightens everything up
- Cook longer for extra crunch if you want
- 20 minutes and it’s side dish perfection
Crispy Spicy Air Fryer Okra
This recipe creates a delightfully crispy and spicy air-fried okra. Fresh okra is coated in a seasoned egg wash and then breaded with a flavorful gluten-free panko mixture. Air frying yields a light, crunchy texture, making it a healthy and delicious snack or side dish, perfect for those seeking a low-sodium, vegetarian option.
Equipment
- 1 Air Fryer Essential for achieving crispy texture without deep frying.
- 2 Mixing Bowls One for egg wash, one for panko breading.
- 1 Whisk For thoroughly combining egg wash ingredients.
- 1 Cutting Board For prepping and trimming okra.
- 1 Measuring Spoons For accurate spice measurements.
Ingredients
Main
- 1 1/4 lb fresh okra
- For the Egg Wash:
- 1 egg
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder optional
- pinch of salt
- For the Panko Breading:
- 1 cup gluten free flaked panko breading
- 1 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp chili powder optional
- 1/2 tsp garlic powder
- 2 tbsp parsley
- 1/4 tsp each salt and pepper
Instructions
- Wash and thoroughly dry the fresh okra, then trim the stem ends and slice any larger pieces lengthwise if desired for even cooking.
- In a medium bowl, whisk together the egg, 1/2 tsp coriander, 1/2 tsp smoked paprika, 1/2 tsp chili powder (if using), and a pinch of salt to create the egg wash.
- In a separate shallow bowl, combine the gluten-free panko breading, 1 tsp coriander, 1 tsp smoked paprika, 1/2 tsp chili powder (if using), 1/2 tsp garlic powder, 2 tbsp parsley, and 1/4 tsp each salt and pepper. Mix well.
- Working in batches, dip the okra pieces first into the egg wash, ensuring they are fully coated, then transfer them to the panko mixture. Press gently to adhere the breading evenly.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Lightly spray the air fryer basket with cooking oil. Arrange the breaded okra in a single layer in the basket, ensuring not to overcrowd it. Work in multiple batches if necessary.
- Lightly spray the tops of the okra with cooking oil to help with crisping.
- Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary based on air fryer model and okra size.
- Remove the crispy okra from the air fryer and repeat with any remaining batches.
- Serve immediately as a snack or side dish.
Notes
For optimal crispness, ensure the okra is thoroughly dry after washing and before coating. Overcrowding the air fryer basket is a common pitfall; cook in small batches to allow proper air circulation, which is key for a truly crispy texture. A light spray of neutral oil (like avocado or grapeseed) on the breaded okra just before air frying will aid in achieving a beautiful golden-brown color and extra crunch. Adjust the chili powder to your preferred spice level, or add a pinch of cayenne for an extra kick. Serve immediately for best texture, perhaps with a cooling yogurt-mint dip or a zesty lime aioli.
After cooking every single one of these recipes (some of them way too many times), I can say without hesitation that my air fryer is the hardest working thing in my kitchen. It’s turned “I don’t feel like cooking” nights into “wait, this is actually amazing” nights. The crunch is real, the flavors are bold, and somehow everything feels a little lighter and easier. If yours has been sitting untouched, start with any recipe on this list I promise you’ll be obsessed by the end of the week. Happy air frying, friends your taste buds are about to be very, very happy!
