The air fryer chart.
Setting, starting time, when to shake and how you know it is done, for 37 foods. Every number comes from a linked recipe, and every row links to the same food fried in oil so you can choose the method that suits the night.
| Food | Setting | Starting time | Shake or flip | Done when | Safe internal | In oil |
|---|---|---|---|---|---|---|
| Poultry | ||||||
| Chicken wings | 300°F, then 400°F | 15 min at 300°F, then 20–25 min at 400°F | turn once during the 400°F stage | juices run clear and the wings are golden brown | 165°F (74°C) | 375°F oil |
| Chicken tenders | 400°F (205°C) | 7–8 min per side | flip after 7–8 minutes | the coating is golden brown and no pink is left in the chicken | 165°F (74°C) | 375°F oil |
| Bone-in chicken | 375°F (190°C) | 10 min, turn, then 10–20 min more | turn after 10 minutes and spritz the other side | golden brown and the juices run clear | 165°F (74°C) | 350°F oil |
| Popcorn chicken | 390°F (200°C) | 5–10 min | shake the basket halfway through | the center reaches 165°F | 165°F (74°C) | 350°F oil |
| Meat | ||||||
| Pork chops | 375°F (190°C) | 12–15 min | turn and spritz again halfway through | golden brown and 145°F in the center | 145°F (63°C) + 3 min rest | Pan-fry |
| Bacon | 375°F (190°C) | 2–3 min, flip, then 4–5 min more | flip after 2–3 minutes | the strips are as crisp as you like them | — | Pan-fry |
| Seafood | ||||||
| Shrimp | 375°F (190°C) | 6–8 min | — | the spice coating is lightly browned and the shrimp turn pink | Pearly and opaque | 375°F oil |
| Breaded fish fillets | 400°F (205°C) | 8–10 min | turn halfway through | lightly browned and just beginning to flake with a fork | 145°F (63°C) | 375°F oil |
| Catfish | 375°F (190°C) | 10–12 min | flip halfway through | opaque and flaky | 145°F (63°C) | 375°F oil |
| Salmon fillets | 400°F (205°C) | 7–9 min | — | lightly browned and just beginning to flake with a fork | 145°F (63°C) | Pan-fry |
| Crab cakes | 400°F (205°C) | 10–12 min | no flip needed | golden brown and crisp outside | — | Pan-fry |
| Calamari | 400°F (205°C) | about 4 min, turn, then 3–5 min more | turn after about 4 minutes and spritz again | golden brown | — | 320°F oil |
| Potatoes | ||||||
| French fries | 400°F (205°C) | 15–17 min per batch | stir and turn every 5–7 minutes | crisp and golden | — | 325°F oil |
| Sweet potato fries | 400°F (205°C) | 10–12 min | stir once halfway through | lightly browned | — | 375°F oil |
| Tater tots | 400°F (205°C) | 20–25 min | flip halfway through | crisp and golden brown | — | 350°F oil |
| Potato chips | 360°F (180°C) | 15–17 min | stir and turn every 5–7 minutes | crisp and golden brown | — | 375°F oil |
| Hash browns | 375°F (190°C) | 16–20 min | — | golden brown | — | Pan-fry |
| Vegetables | ||||||
| Onion rings | 392°F (200°C) | about 10 min | flip halfway through | golden brown and crisp | — | 375°F oil |
| Okra | 425°F (220°C) | 20–25 min whole, 15–18 min sliced | flip halfway through | browned and crisping at the edges | — | 375°F oil |
| Green tomatoes | 400°F (205°C) | 5–6 min, flip, then 5 min more | flip after 5–6 minutes and spray again | golden and crisp | — | 375°F oil |
| Zucchini fries | 375°F (190°C) | 6–8 min, flip, then 3–5 min more | flip each piece after 6–8 minutes | golden brown | — | Pan-fry |
| Eggplant fries | 375°F (190°C) | 4–5 min, turn, then 4–5 min more | turn and spritz again after 4–5 minutes | golden brown | — | 350°F oil |
| Fried pickles | 400°F (205°C) | 5–7 min, flip, then 5–7 min more | flip and spritz after 5–7 minutes | golden brown and crisp | — | 375°F oil |
| Breaded mushrooms | 390°F (200°C) | 10 min, turn, then 3–5 min more | turn after 10 minutes | crisp and golden | — | 350°F oil |
| Jalapeño poppers | 375°F (190°C) | 17–20 min | — | the crumbs are golden brown and the peppers are soft | — | 375°F oil |
| Cauliflower | 350°F (175°C) | 8–10 min per batch | stir halfway through | tender with browned edges | — | 375°F oil |
| Tostones | 420°F (215°C) | about 6 min, smash, then 5–7 min more | smash after the first stage, then flip partway through the second | the edges are golden brown and crisp | — | 325°F oil |
| Crispy chickpeas | 385°F (195°C) | 12 min | shake halfway through | golden brown and crisp | — | 375°F oil |
| Falafel | 350°F (175°C) | 14 min | turn halfway through | golden brown | — | 375°F oil |
| Tofu, eggs & cheese | ||||||
| Crispy tofu | 400°F (205°C) | 11–15 min | flip halfway through | golden brown and crisp at the edges | — | Pan-fry |
| Mozzarella sticks | 400°F (205°C) | 6–8 min | turn and spritz again halfway through | golden brown and heated through | — | 350°F oil |
| Doughs & sweets | ||||||
| Biscuit doughnuts | 375°F (190°C) | about 5 min (holes 3–4 min) | turn once | golden brown and puffed | — | 365°F oil |
| Churros | 375°F (190°C) | 15–20 min | — | golden brown; check at 15 minutes | — | 365°F oil |
| Wrapped & stuffed | ||||||
| Egg rolls | 400°F (205°C) | 8–12 min, turn, then 4–6 min more | turn and spritz again after the first stage | golden brown | Check the filling | 325°F oil |
| Wontons | 350°F (175°C) | 7 min | — | golden brown and crisp | — | 350°F oil |
| Empanadas | 380°F (195°C) | 8 min | — | golden brown | Check the filling | 350°F oil |
| Toasted ravioli | 350°F (175°C) | 3–4 min, turn, then 3–4 min more | turn and spritz after 3–4 minutes | golden brown | — | 375°F oil |
Times are the source’s starting range for its own machine. Basket size, wattage and how full you load it all change them, so check early. Safe internal temperatures are from the FoodSafety.gov chart; check the thickest piece with a food thermometer. Celsius values are rounded.
Six basket rules.
These hold for every food on the chart. Each one comes from an air fryer manual, a university extension service or USDA.
One layer, three-quarters full at most
Instant’s Vortex Plus manual says to place food in a single layer, not to stack it, and not to fill a basket more than three-quarters full, because the hot air has to move through the food. USDA warns that an overfilled basket cooks unevenly and can leave food undercooked.
USDA FSIS: Air Fryers and Food SafetyShake or flip at the halfway point
COSORI’s Pro LE manual says to shake or flip food once halfway through, and that without it food may not crisp or cook evenly. University of Illinois Extension gives the same advice: shake the basket or turn food with tongs midway.
University of Illinois Extension: Air fryer basicsPreheat for about 3 minutes
Ninja’s AF101 quick start guide says to preheat for 3 minutes, and Illinois Extension says air fryers typically preheat in about 3. COSORI recommends preheating before food goes in.
University of Illinois Extension: Air fryer basicsA light coat of oil, never a pool of it
COSORI says a small amount of oil makes food crisper and caps it at 2 tablespoons; Instant says to spray food lightly rather than pour oil into the pot. An air fryer is not a deep fryer: never fill the basket with oil.
COSORI Pro LE user manualBread it rather than batter it
Illinois Extension notes that wet batters tend to fall off before they set and do not crisp as expected. Every coated food on this chart uses a dry crumb, flour or cornstarch coating instead.
University of Illinois Extension: Air fryer basicsCheck the center with a thermometer
USDA says to always check that food has reached a safe minimum internal temperature with a food thermometer, and advises against air-frying raw, stuffed, breaded chicken breast products.
USDA FSIS: Air Fryers and Food Safety
Air fryer recipes.
Two-stage air fryer chicken wings
A low start renders the fat, a hot finish blisters the skin. No oil pot required.
Hand-cut air fryer fries
Fresh potatoes, two tablespoons of oil, and a basket that never gets crowded.
Air fryer chili-crisp tofu
Pressed tofu, a cornstarch jacket, and a spoon of chili crisp at the very end.
Cornflake-crusted air fryer fish
A dry, crunchy coat where a deep fryer would use batter: that is the air fryer swap.
Lemon-herb air fryer cauliflower
Browned edges, tender stems, and a squeeze of lemon right at the end.
Smoky crispy air fryer chickpeas
A can of chickpeas, one tablespoon of oil, and a crunchy snack in about 12 minutes.
Choosing an air fryer?
Basket size decides how much you can cook in one layer, and the maximum temperature decides whether the hottest settings here are open to you. We list three models with their manufacturer-stated capacity and range.
Compare three air fryers ↗Want the oil version?
The fry chart covers oil temperatures, times and doneness cues for 67 foods, deep, shallow and pan-fried.
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