What an air fryer really is, what it does well, and converting oven recipes.
What it is
An air fryer is a small, powerful convection oven: a heating element and a strong fan blowing hot air around a basket. It doesn't fry; it roasts quickly, and because the space is small, it preheats fast and crisps well with little oil.
What it's good at
- Frozen foods made for the oven: fries, nuggets, fish sticks.
- Chicken wings and thighs with crisp skin.
- Roasted vegetables in small batches: Brussels sprouts, broccoli, potatoes.
- Reheating fried food and pizza so it's crisp again, not soggy like in the microwave.
It's not great for wet batters (they drip through the basket), big roasts, or large amounts: a basketful of food steams instead of crisping.
Getting it right
- Don't overfill the basket: a single layer with gaps, cooking in batches if needed.
- Shake the basket or turn food halfway through.
- Toss food in a teaspoon or two of oil for browning; skip aerosol cooking sprays, which can damage nonstick baskets.
- Check meat with a thermometer: the outside browns fast and can look done before the inside is. See the doneness chart.