Air Fryer Cooking Times Chart
Quick-reference times and temperatures for 55+ foods — from chicken wings to frozen fries to donuts. Times assume a preheated basket-style air fryer with food in a single layer. Models vary, so check a minute or two early the first time you make something.
Chicken
| Food | Temp | Time | Notes |
|---|---|---|---|
| Chicken breasts (boneless) | 375°F (191°C) | 13–16 min | Flip halfway; cook to 165°F |
| Chicken thighs (bone-in) | 400°F (204°C) | 18–22 min | Skin side up; cook to 175°F |
| Chicken wings | 400°F (204°C) | 20–25 min | Flip halfway for crispy skin |
| Chicken tenders (breaded) | 400°F (204°C) | 10–12 min | Spray with oil; flip once |
| Chicken drumsticks | 400°F (204°C) | 18–20 min | Turn halfway |
| Whole chicken (4 lb) | 360°F (182°C) | 55–65 min | Breast side down first, flip at 30 min |
| Chicken nuggets (frozen) | 400°F (204°C) | 8–10 min | Shake basket halfway |
Beef & Pork
| Food | Temp | Time | Notes |
|---|---|---|---|
| Steak (1-inch ribeye/sirloin) | 400°F (204°C) | 9–12 min | 130°F for medium-rare; rest 5 min |
| Burgers (½ lb patties) | 375°F (191°C) | 8–10 min | Flip halfway; 160°F for ground beef |
| Meatballs (1-inch) | 380°F (193°C) | 8–10 min | Shake gently halfway |
| Pork chops (boneless, 1-inch) | 400°F (204°C) | 10–12 min | Cook to 145°F; rest 5 min |
| Pork tenderloin | 375°F (191°C) | 20–23 min | Turn halfway; cook to 145°F |
| Bacon | 350°F (177°C) | 7–9 min | No flipping needed |
| Sausages | 380°F (193°C) | 10–12 min | Turn halfway |
| Hot dogs | 390°F (199°C) | 4–6 min | — |
Seafood
| Food | Temp | Time | Notes |
|---|---|---|---|
| Salmon fillets | 400°F (204°C) | 8–10 min | Skin side down; cook to 145°F |
| Shrimp | 400°F (204°C) | 6–8 min | Done when pink and curled |
| White fish fillets (cod, haddock) | 400°F (204°C) | 10–12 min | Flakes easily when done |
| Tilapia | 400°F (204°C) | 8–10 min | — |
| Scallops | 400°F (204°C) | 5–7 min | Pat very dry first |
| Crab cakes | 375°F (191°C) | 8–10 min | Spray with oil; flip gently |
| Fish sticks (frozen) | 400°F (204°C) | 8–10 min | Flip halfway |
Vegetables
| Food | Temp | Time | Notes |
|---|---|---|---|
| French fries (fresh-cut) | 380°F (193°C) | 15–20 min | Soak, dry, shake twice |
| Sweet potato fries | 380°F (193°C) | 12–15 min | Toss in cornstarch for crunch |
| Baked potato (whole) | 400°F (204°C) | 35–45 min | Poke with fork; flip halfway |
| Brussels sprouts (halved) | 375°F (191°C) | 12–15 min | Cut side down; shake halfway |
| Broccoli florets | 375°F (191°C) | 8–10 min | Light oil; shake halfway |
| Cauliflower florets | 380°F (193°C) | 10–12 min | Shake halfway |
| Zucchini (sliced) | 400°F (204°C) | 8–10 min | — |
| Asparagus | 390°F (199°C) | 6–8 min | Trim woody ends first |
| Green beans | 375°F (191°C) | 7–9 min | — |
| Carrots (sliced) | 380°F (193°C) | 12–15 min | Shake halfway |
| Corn on the cob | 380°F (193°C) | 10–12 min | Turn halfway |
| Bell peppers (strips) | 380°F (193°C) | 8–10 min | — |
| Mushrooms (halved) | 380°F (193°C) | 7–9 min | — |
| Onions (sliced) | 370°F (188°C) | 8–10 min | — |
| Butternut squash (cubed) | 390°F (199°C) | 14–17 min | Shake halfway |
| Eggplant (cubed) | 380°F (193°C) | 12–14 min | — |
| Kale chips | 275°F (135°C) | 8–10 min | Watch closely — burns fast |
| Tofu (cubed, extra-firm) | 400°F (204°C) | 12–14 min | Press first; toss in cornstarch |
Frozen Foods
| Food | Temp | Time | Notes |
|---|---|---|---|
| Frozen french fries | 400°F (204°C) | 12–15 min | Shake twice; no thawing needed |
| Frozen tater tots | 400°F (204°C) | 12–15 min | Shake halfway |
| Frozen mozzarella sticks | 380°F (193°C) | 6–8 min | Don't overcook or they burst |
| Frozen onion rings | 400°F (204°C) | 8–10 min | — |
| Frozen pizza rolls | 380°F (193°C) | 6–8 min | Single layer; rest 2 min |
| Frozen egg rolls | 390°F (199°C) | 10–12 min | Turn halfway |
| Frozen taquitos | 380°F (193°C) | 8–10 min | — |
| Frozen dumplings / potstickers | 380°F (193°C) | 10–12 min | Spray with oil first |
| Frozen chicken patties | 380°F (193°C) | 10–12 min | Flip halfway |
| Frozen breaded shrimp | 400°F (204°C) | 8–10 min | — |
Snacks & Breakfast
| Food | Temp | Time | Notes |
|---|---|---|---|
| Hard 'boiled' eggs | 270°F (132°C) | 15–17 min | Ice bath after for easy peeling |
| Toast | 400°F (204°C) | 3–4 min | — |
| Grilled cheese | 370°F (188°C) | 6–8 min | Flip halfway |
| Quesadillas | 370°F (188°C) | 6–8 min | Secure with toothpicks |
| Garlic bread | 380°F (193°C) | 4–6 min | — |
| Crispy chickpeas | 390°F (199°C) | 12–15 min | Dry well; shake twice |
| Jalapeño poppers | 370°F (188°C) | 8–10 min | — |
| Breaded pickles | 400°F (204°C) | 8–10 min | Spray with oil |
Desserts & Baking
| Food | Temp | Time | Notes |
|---|---|---|---|
| Donuts (biscuit dough) | 350°F (177°C) | 5–6 min | Butter + cinnamon sugar after |
| Cookies | 325°F (163°C) | 7–9 min | Use parchment liner |
| Cinnamon rolls | 330°F (166°C) | 8–10 min | Space apart — they expand |
| Apple chips | 300°F (149°C) | 12–15 min | Thin slices; flip halfway |
| Caramelized banana | 375°F (191°C) | 6–8 min | Great over ice cream |
| Brownies (ramekin) | 330°F (166°C) | 12–15 min | Check with toothpick |
4 rules for crispy results every time
Preheat for 3–5 minutes
A hot basket sears food on contact, which is where the crispiness comes from. Most models preheat in about 3 minutes.
Cook in a single layer
Overcrowding is the #1 mistake — stacked food steams instead of crisping. Cook in batches; it's worth the extra minutes.
Flip or shake halfway
Air flows from above in most models. Turning food halfway through gives you even browning on all sides.
Use a light spray of oil
A quick mist on breaded or low-fat foods makes the difference between pale and golden. Skip aerosol sprays that can damage the coating.
Safe internal temperatures
Time charts get you close — a $10 instant-read thermometer makes it certain. These are the USDA-recommended minimums:
| Chicken & poultry | 165°F (74°C) |
| Ground meat (beef, pork) | 160°F (71°C) |
| Pork chops & tenderloin | 145°F (63°C) + 3 min rest |
| Fish & seafood | 145°F (63°C) |
| Steak (medium-rare) | 130–135°F (54–57°C) |
| Leftovers (reheating) | 165°F (74°C) |
Want the full step-by-step versions?
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