What are you frying?
Choose a food family to see oil and air fryer starting points together. Every food links to its source, doneness cue and a practical method.
Frying chicken and poultry
Wings, tenders, bone-in chicken and turkey need more than a browned crust. Compare the oil and air fryer starting points, then check the thickest part before serving.
Explore poultry 4 oil · 2 air fryerFrying pork and beef
A shallow skillet suits chops and chicken-fried steak; a deep pot suits tonkatsu. The cut and thickness change the time, so start with the matching food page.
Explore meat 7 oil · 6 air fryerFrying fish and seafood
From battered fish to shrimp and crisp-skin salmon, seafood can take different routes to a crisp finish. Compare the coating, pan or basket method and doneness cue before you start.
Explore seafood 7 oil · 5 air fryerFrying potatoes
French fries, chips, hash browns and latkes all need a different shape and heat plan. Use the tables to compare the first cook, any second fry and the air fryer option.
Explore potatoes 13 oil · 12 air fryerFrying vegetables
Onion rings, tempura, okra and other vegetables can be battered, breaded or cooked bare. Match the preparation on the food page before using its starting time.
Explore vegetables 7 oil · 2 air fryerFrying tofu, eggs and cheese
A crisp-edged egg, tofu and breaded cheese need very different handling. Find the food you have, then follow its coating, pan or basket directions.
Explore tofu, eggs & cheese 14 oil · 2 air fryerFrying doughs and sweets
Doughnuts, churros and fritters often have a precise dough shape and may use more than one cooking stage. Compare the source’s size and method before heating the oil.
Explore doughs & sweets 9 oil · 4 air fryerFrying wrapped and stuffed foods
Egg rolls, dumplings, samosas and filled pastries vary in wrapper, filling and method. Start with the matching food page and check the filling as well as the shell.
Explore wrapped & stuffed