yumAir Fryer Cooking Times Chart
An air fryer can cook almost anything – but only if you know the right time and temperature. This air fryer cooking times chart covers more than 60 everyday foods, from chicken thighs to frozen fries. Search for any food, filter by group, switch between Fahrenheit and Celsius, and use the converter to adapt your favorite oven recipes.
Bookmark this page and keep it open next to your air fryer. Every time in the chart assumes a preheated basket-style air fryer with food in a single layer.
Air Fryer Cooking Times Chart
Most foods cook in an air fryer at 350–400°F (175–205°C). Vegetables take about 8–20 minutes, chicken pieces 18–28 minutes, fish 6–12 minutes and frozen foods 6–20 minutes. To convert an oven recipe, lower the temperature by 25°F and cut the cooking time by about 20%.
- Most foods350–400°F (175–205°C)
- Vegetables8–20 minutes
- ChickenTo 165°F (74°C)
- Oven → air fryer−25°F, −20% time
In this guide
Air Fryer Cooking Times Chart
Type a food in the search box or tap a group. Times are for a preheated air fryer; check meat with a thermometer.
| Food | Temp | Time | Tip |
|---|---|---|---|
| Asparagus | 400°F (205°C) | 6–8 min | Toss with 1 tsp oil; thin spears cook fastest |
| Broccoli florets | 400°F (205°C) | 8–10 min | Shake halfway; tips should char a little |
| Brussels sprouts (halved) | 375°F (190°C) | 15–18 min | Cut side down for the best browning |
| Carrots (sliced) | 380°F (195°C) | 12–15 min | Slice evenly, about ½ inch thick |
| Cauliflower florets | 400°F (205°C) | 10–12 min | Shake halfway |
| Corn on the cob | 400°F (205°C) | 10–12 min | Brush with butter; turn halfway |
| Green beans | 375°F (190°C) | 8–10 min | Shake halfway |
| Mushrooms (halved) | 380°F (195°C) | 8–10 min | Season after cooking to keep them crisp |
| Bell pepper strips | 380°F (195°C) | 8–10 min | Great for fajitas |
| Zucchini (sliced) | 400°F (205°C) | 10–12 min | Pat dry before cooking |
| Baby potatoes (halved) | 400°F (205°C) | 15–20 min | Shake every 5 minutes |
| Potato wedges (fresh) | 400°F (205°C) | 18–22 min | Soak 20 min and dry for extra crispness |
| Baked potato (whole) | 400°F (205°C) | 35–45 min | Prick with a fork; depends on size |
| Sweet potato fries (fresh) | 380°F (195°C) | 12–15 min | Single layer, shake halfway |
| Sweet potato (whole) | 380°F (195°C) | 35–45 min | Done when a knife slides in easily |
| Chicken breast (boneless) | 375°F (190°C) | 18–22 min | Cook to 165°F; flip halfway |
| Chicken thighs (boneless) | 380°F (195°C) | 18–22 min | Cook to 165°F (175°F for extra tender) |
| Chicken thighs (bone-in) | 380°F (195°C) | 22–28 min | Skin side down first, then flip |
| Chicken drumsticks | 380°F (195°C) | 22–25 min | Turn halfway; 165°F at the bone |
| Chicken wings (fresh) | 400°F (205°C) | 20–24 min | Pat very dry; shake every 5 min |
| Chicken tenders (fresh) | 400°F (205°C) | 10–12 min | Flip halfway |
| Whole chicken (about 4 lb) | 360°F (180°C) | 55–65 min | Breast side down first; 165°F in the thigh |
| Burgers (¼ lb patties) | 370°F (190°C) | 8–12 min | Ground beef to 160°F |
| Steak (1 inch thick) | 400°F (205°C) | 10–14 min | 145°F + 3 min rest (medium) |
| Meatballs (1½ inch, raw) | 380°F (195°C) | 10–12 min | Ground meat to 160°F |
| Pork chops (boneless, 1 inch) | 400°F (205°C) | 10–14 min | 145°F + 3 min rest |
| Pork tenderloin | 400°F (205°C) | 18–22 min | 145°F + 3 min rest |
| Bacon | 350°F (175°C) | 8–12 min | Add a little water under the basket to reduce smoke |
| Sausage links (raw) | 380°F (195°C) | 12–15 min | Turn halfway; 160°F |
| Hot dogs | 390°F (200°C) | 4–6 min | Score them so they don't split |
| Salmon fillets | 390°F (200°C) | 8–10 min | 145°F or flakes easily |
| Shrimp (large, raw) | 400°F (205°C) | 6–8 min | Done when pink and opaque |
| Cod or white fish fillets | 380°F (195°C) | 10–12 min | 145°F or flakes easily |
| Tilapia fillets | 400°F (205°C) | 8–10 min | No need to flip thin fillets |
| Scallops | 400°F (205°C) | 5–7 min | Pat very dry first |
| French fries (frozen, thin) | 400°F (205°C) | 12–16 min | Shake every 4–5 minutes |
| French fries (frozen, thick cut) | 400°F (205°C) | 15–20 min | Shake every 5 minutes |
| Tater tots (frozen) | 400°F (205°C) | 12–15 min | Shake halfway |
| Chicken nuggets (frozen) | 400°F (205°C) | 8–10 min | Flip halfway |
| Breaded chicken tenders (frozen) | 400°F (205°C) | 10–12 min | Flip halfway |
| Chicken thighs, bone-in (frozen) | 380°F (195°C) | 25–30 min | Separate after 8–10 min; cook to 165°F |
| Chicken breast (frozen) | 360°F (180°C) | 20–25 min | Cook to 165°F; thickness matters |
| Chicken wings (frozen, raw) | 390°F (200°C) | 25–30 min | Separate after 8 min, then season |
| Burger patties (frozen) | 380°F (195°C) | 12–15 min | Flip halfway; 160°F |
| Fish sticks (frozen) | 400°F (205°C) | 8–10 min | Flip halfway |
| Salmon fillets (frozen) | 390°F (200°C) | 12–15 min | Season after 5 min |
| Shrimp (frozen, raw) | 400°F (205°C) | 8–10 min | Rinse off ice glaze and pat dry |
| Mozzarella sticks (frozen) | 380°F (195°C) | 6–8 min | Don't overcook or they burst |
| Onion rings (frozen) | 400°F (205°C) | 8–10 min | Single layer |
| Pizza rolls (frozen) | 380°F (195°C) | 6–8 min | Let cool 2 min – filling is very hot |
| Egg rolls (frozen) | 390°F (200°C) | 10–12 min | Light oil spray for crispness |
| Meatballs (frozen, pre-cooked) | 380°F (195°C) | 10–12 min | Shake halfway; 165°F |
| Hash brown patties (frozen) | 400°F (205°C) | 10–12 min | Flip halfway |
| Hard-boiled eggs (in shell) | 270°F (130°C) | 15–17 min | Ice bath right after |
| Tofu cubes (extra-firm) | 400°F (205°C) | 12–15 min | Press first; toss in cornstarch |
| Chickpeas (canned, dried well) | 390°F (200°C) | 12–15 min | Shake every 4 minutes |
| Garlic bread | 350°F (175°C) | 4–6 min | Watch closely |
| Reheat pizza slice | 350°F (175°C) | 3–4 min | Crispier than the microwave |
| Reheat French fries | 380°F (195°C) | 3–5 min | Shake halfway |
| Reheat fried chicken | 375°F (190°C) | 6–10 min | Reheat to 165°F |
No match – try a simpler word like "chicken" or "fries".
Oven to Air Fryer Conversion
Air fryers cook faster than ovens because the fan moves hot air right around the food. The usual rule: reduce the temperature by 25°F (about 15°C) and the cooking time by about 20%. Enter your oven recipe below.
Oven to air fryer converter
Rule of thumb: lower the temperature by 25°F and cut the time by about 20%. Start checking early – air fryers vary.
Safe Internal Temperatures
Times can only get you close – a thermometer tells you when meat is safe. These are the safe minimum internal temperatures from FoodSafety.gov:
| Food | Safe minimum temperature |
|---|---|
| All poultry (chicken, turkey – whole, pieces, ground) | 165°F (74°C) |
| Ground beef, pork, lamb and sausage | 160°F (71°C) |
| Beef, pork and lamb steaks, chops and roasts | 145°F (63°C) + 3-minute rest |
| Fish and shellfish | 145°F (63°C), or until opaque and flaky |
| Egg dishes | 160°F (71°C) |
| Leftovers and reheated food | 165°F (74°C) |
Tips for Better Air Fryer Results
- Preheat for 3–5 minutes. Food starts crisping right away and times stay accurate.
- Cook in a single layer. Overcrowding steams food instead of crisping it.
- Shake or flip halfway. Small foods like fries need a shake every 4–5 minutes.
- Use a little oil. A light spray or 1 teaspoon helps fresh foods brown. Frozen fries usually need none.
- Pat food dry. Moisture is the enemy of crispy.
- Check early the first time. Models vary – start checking 2–3 minutes before the shortest time.
- Avoid aerosol cooking sprays with propellants, which can damage non-stick baskets. Use an oil mister instead.
Basket vs Oven-Style Air Fryers
Basket air fryers have a smaller space and a strong fan, so they usually cook fastest. Oven-style air fryers and combination ovens with an air-fry setting are roomier but can take a few minutes longer. If you have an oven-style model, use the upper end of each time range and rotate the trays halfway.
Common Mistakes to Avoid
- Skipping the preheat. Fix: Preheat 3–5 minutes, or add 2–3 minutes to the time.
- Filling the basket. Fix: Cook in batches for crispy results.
- Not shaking. Uneven cooking. Fix: Shake or flip halfway through.
- Trusting the timer alone for meat. Fix: Use a thermometer.
- Too much oil. Soggy, smoky results. Fix: A light coat is enough.
- Cooking wet batter. It drips and burns. Fix: Use breaded coatings, not liquid batters.
The Bottom Line
Most foods air fry at 350–400°F. Use the chart above for exact times, convert oven recipes by lowering the temperature 25°F and the time by 20%, and always check meat with a thermometer. Bookmark this page – it's the only air fryer cheat sheet you'll need.
Frequently Asked Questions
What temperature should I use in my air fryer?
Most foods cook well between 350°F and 400°F (175–205°C). Use 400°F for fries, vegetables and wings, 375–380°F for chicken pieces and meat, and 350°F for bacon and reheating.
Do you need to preheat an air fryer?
It's recommended. Preheating for 3–5 minutes gives crispier results and makes cooking times more accurate. If you skip it, add 2–3 minutes.
How do I convert oven time to air fryer time?
Lower the oven temperature by 25°F and reduce the time by about 20%. For example, 400°F for 30 minutes in the oven becomes about 375°F for 24 minutes in the air fryer.
Why does my air fryer food cook unevenly?
Usually the basket is too full or the food wasn't shaken or flipped. Cook in a single layer and shake halfway through.
Can I put foil or parchment in an air fryer?
Yes, if it's weighed down by food and doesn't block airflow. Never preheat with loose paper inside, as it can fly into the heating element. Check your air fryer's manual.
Sources
Last reviewed October 26, 2026. Cooking times are a guide – air fryer models vary. Always check the internal temperature of meat.
