c/air-fryer-recipes

My air fryer hit 100 uses this week and I was shocked

I started keeping a little tally on my fridge after I got the thing last fall, just for fun. I hit number 100 on Tuesday with a batch of roasted chickpeas (they're my go-to snack). It really hit me how much I've stopped using my big oven for small jobs, which saves a lot on my electric bill. Has anyone else tracked how often they use theirs and been surprised by the number?

I finally got my air fryer chicken thighs to stop being soggy

For months, mine came out with soft skin no matter what I did. Last week, I patted them super dry and left them uncovered in the fridge for about 4 hours before cooking. The skin went from rubbery to perfectly crisp in 20 minutes at 400 degrees. That extra drying time made all the difference. Anyone have other tricks for getting crispy skin on different cuts?

Can we talk about how air fryers completely changed my frozen french fry game

I used to bake them on a sheet pan for 25 minutes and they'd still be soggy, but my Cosori at 400 degrees for 15 minutes gets them perfect every single time. Anyone else have a go-to frozen food that the air fryer just nails?

My kid asked why we don't just bake everything now

He saw me making fries and said the air fryer is just a small oven. I explained it moves hot air fast, which makes things crispy without needing a lot of oil. What's a good way to show a child the difference it makes?

Warning: My frozen fries turned into charcoal briquettes

Set the air fryer to 400 for 15 minutes like the bag said. Came back to a kitchen full of smoke and a basket of black sticks. My mistake was not shaking them even once. Learned the hard way that you gotta check on things halfway through, no matter what the instructions say. Anyone have a good time and temp for those crinkle cut ones?

My friend told me my air fryer chicken wings were a crime against food

We were at my place in Tacoma for game night about three months ago, and I made a batch of my usual wings. I cook them at 380 degrees for 22 minutes, flipping halfway. He took one bite, put it down, and said, 'These are dry as dust, man. You're missing the whole point.' He swears the only way is to par-boil them first for 10 minutes before they go in the fryer. I think that's just an extra pot to wash and they turn out fine my way. Has anyone actually tried the boil-first method, and does it really make that big of a difference?

My mom asked me why I never cook fish in the air fryer

I was over at her place last Tuesday and she saw me making my usual frozen fries. She said, 'You know, you can put a whole salmon filet in there with some lemon and it's done in 12 minutes.' I mean, I've had this thing for 8 months and I guess I just got stuck on fries and chicken nuggets. I tried her idea with a piece of cod last night, 400 degrees for 10 minutes, and it came out perfect and not smelly at all. It totally changed how I see my air fryer. What other 'normal' dinner foods have you guys cooked in yours that turned out great?

Pro tip: I was convinced air fryer salmon would be dry until my neighbor in apartment 4B made some with a teaspoon of mayo on top, which kept it super moist and flaky.

I tried her method last night with a 6-ounce fillet at 400 degrees for 10 minutes, and now I'm never going back to my old oven-baked way, so has anyone else got a simple sauce or topping trick for fish?

My sister's air fryer manual said it could dehydrate fruit, which I found out after I saw her making apple chips in it last weekend.

I checked the manual for my own model (a Ninja Foodi) and sure enough, it has a dehydrate setting I've never even touched, so now I'm wondering what other non-fried things people are making in theirs.

Just learned air fryers can cut cooking oil by 75% compared to deep frying

I was reading a cooking science blog yesterday and saw a study from a university test kitchen. They measured the oil absorbed by chicken wings cooked three ways. The air fryer version used about a tablespoon of oil total, while the deep-fried batch soaked up over a quarter cup. I've been using mine for a year and never actually measured. Has anyone else done a side-by-side test with something like fries or fish sticks?

Why does nobody talk about the frozen broccoli trick?

I tried to make crispy roasted broccoli in my air fryer for a side dish last night, and it took me 45 minutes to figure out the problem. I kept putting it in straight from the freezer, and it just steamed into a soggy mess every single time. The fix was so simple: spread the frozen florets on a plate for just 10 minutes first to let some ice melt off. Has anyone else found a weird little trick like that for frozen veggies?

Serious question, why does everyone keep cooking frozen fries at 400 degrees for 20 minutes? That's how you get hockey pucks.

I thought air fryer salmon would be a rubbery mess, but my friend in Tampa made some last week that was perfect.

PSA: those silicone basket liners are not worth the hype

I bought a set of two liners for my air fryer last month, thinking they would make cleanup easier. In my experience, they just trap steam and make the food soggy instead of crispy. I wasted about $15 on them and ended up throwing out a batch of fries because they were so limp. Has anyone found a better trick for keeping the basket clean without ruining the texture?

My air fryer basket liner disaster cost me $12 and a good meal

I bought a set of those parchment paper liners from the store, the ones with the little holes. They said they were for air fryers. I put one in my basket to make some chicken tenders, and it just flew up and stuck to the heating element the second I turned it on. It burned up, smoked out my kitchen, and I had to throw the whole batch away. Has anyone found a liner that actually stays put, or should I just skip them and deal with the cleanup?

PSA: My frozen fries turned into a smoky mess in my new air fryer

I was in my apartment kitchen in Chicago, and a full bag of fries stuck to the basket and started burning after 8 minutes. Has anyone found a good trick to keep frozen items from sticking without a ton of oil?

PSA: My air fryer basket handle snapped off last night right as I was pulling out some chicken thighs.

I was left holding a hot, greasy basket with my oven mitts and had to use tongs to get the food out, so has anyone found a good replacement basket for an older Gourmia model or should I just start shopping for a whole new unit?

Shoutout to my buddy in Austin for the air fryer chicken wing debate

Honestly, last month I was at my friend's place in Austin and we got into a huge argument about wings. He swears by a 20 minute cook at 400 degrees, no flip, says they come out perfect every time. I've been doing 15 minutes at 380, flipping halfway, for like 3 years now. I tried his way and the skin was crazy crispy, but I felt like some of the meat near the bone wasn't as tender as mine. He said my way makes them too soft and they don't have that proper bite. We made two batches side by side and still couldn't agree. Tbh, it's got me second guessing my whole method. What's your go-to wing time and temp, and do you flip them?

Just realized my $30 air fryer basket liner was a total waste

I bought one of those silicone basket liners last month thinking it would make cleanup easier. It cost me about thirty bucks after shipping. The thing warped after just three uses on 400 degrees and now it won't lay flat. My fries got stuck in the creases and burned. Honestly, just using a quick spray of oil on the basket works ten times better. Has anyone found a liner that actually holds up to high heat without ruining the cook?

My air fryer decided to smoke out my kitchen last Tuesday

I was trying to make frozen fries in my old model and it started billowing white smoke halfway through. I had to unplug it and open all the windows in my apartment. Anyone have a good method for cleaning the heating element to stop this?

I bought a special rack for my air fryer and it was a total waste of $25

I mean, I saw this online ad for a multi-level rack that promised to let you cook two things at once in your air fryer. I got excited thinking I could do fries and chicken tenders together. It arrived last week and I tried it out. The rack blocked so much air flow that nothing cooked right. The fries on the bottom were soggy and the tenders on top were still cold inside. I had to take everything out and cook them separately anyway, which took twice as long. I basically paid $25 for a piece of metal that just gets in the way. Has anyone else tried one of these and actually made it work, or are they all pretty bad?

Bought a $15 silicone basket for my air fryer and it changed my veggie game

I got tired of my broccoli and green beans falling through the rack, so I picked up a silicone basket insert online. Now I can toss small veggies in oil and seasoning without losing half of them to the bottom of the drawer. What's one cheap add-on that made your air fryer way better to use?

My air fryer saved dinner after a crazy day at work

I had a package truck breakdown on my route, got home two hours late, and just wanted to collapse. I threw some frozen chicken tenders and tater tots in the air fryer for 15 minutes and it felt like a real meal instead of just cereal. What's your go-to 'too tired to cook' air fryer fix?

Question about frozen fries in the air fryer

My brother told me to stop spraying oil on frozen fries before cooking them. He said the air fryer works better with them dry, and he was right. The batch I made last night came out way crispier. Anyone else skip the oil spray?

My frozen fries went from sad to crispy in just 12 minutes

I always used to bake them and they came out soft. Last night I put a single layer in the air fryer at 400 degrees, shook the basket once halfway, and they were perfect. The outside was so crunchy but the inside stayed fluffy. What's your go-to time and temp for frozen stuff?