Recipes with
a little sizzle.
Battered fish, craggy fried chicken, crunchy onion rings, fritters, cutlets, and air fryer wings, fries and tofu. Choose a method and set up your station before the heat goes on.
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Showing 20 recipes.
Lacy-edge fried eggs
A hot pan, a little oil, and the most satisfying golden fringe.
Crispy smashed potatoes
Craggy edges, soft centers, and plenty of room for salt.
Golden chicken cutlets
Thin, even cutlets with a crisp crumb that stays put.
Crispy chili tofu
A simple, deeply crisp base for a fast savory-sweet glaze.
Quick vegetable tempura
A light batter and small batches keep vegetables delicate, not heavy.
Pub-style fish and chips
Bubbly beer batter, thick chips, and the sort of crunch you can hear.
Craggy buttermilk fried chicken
A peppery, shaggy crust with crisp little ridges in every bite.
Proper crunchy onion rings
Big sweet onion rings in a bubbly, seasoned batter with smoky dip.
Lemon pan-fried fish
A light flour dusting protects tender fillets and builds a crisp finish.
Zucchini fritters
The trick is squeezing the water out before the pan ever gets hot.
Weeknight fried rice
Separate grains, hot pan, and a smart order of operations.
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.
Air-fryer zucchini fries
A panko crust keeps the outside crunchy while the zucchini inside stays tender — no oil pot needed.
Air-fryer onion rings
A dry panko crust holds its shape in the basket; small batches help the edges turn crisp.
Crispy fried shrimp
A light seasoned flour dredge and hot oil give shrimp a thin, crunchy shell without burying the sweet flavor underneath.
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