Times & temps for 90+ foods. Shake or flip halfway unless noted. All temps in °F (°C in brackets).
| Food | Temp | Time |
|---|---|---|
| Frozen french fries (thin) | 400° (205°) | 12–15 min |
| Frozen french fries (crinkle/steak) | 400° (205°) | 15–18 min |
| Frozen chicken nuggets | 390° (200°) | 10–12 min |
| Frozen chicken tenders | 390° (200°) | 12–14 min |
| Frozen mozzarella sticks | 380° (195°) | 6–8 min |
| Frozen onion rings | 390° (200°) | 8–10 min |
| Frozen pizza rolls | 380° (195°) | 6–8 min |
| Frozen fish sticks | 390° (200°) | 9–11 min |
| Frozen tater tots | 400° (205°) | 12–15 min |
| Frozen dumplings/potstickers | 375° (190°) | 8–10 min |
| Food | Temp | Time |
|---|---|---|
| Chicken breast (boneless) | 375° (190°) | 15–18 min |
| Chicken thighs (bone-in) | 380° (195°) | 18–22 min |
| Chicken wings | 400° (205°) | 18–22 min |
| Chicken drumsticks | 380° (195°) | 18–20 min |
| Whole chicken (3–4 lb) | 360° (180°) | 50–60 min |
| Chicken tenders (fresh, breaded) | 380° (195°) | 10–12 min |
🌡 Chicken is done at an internal 165 °F / 74 °C. A $12 instant thermometer beats every chart.
| Food | Temp | Time |
|---|---|---|
| Burgers (½ inch) | 375° (190°) | 8–10 min |
| Steak (1 inch, med-rare) | 400° (205°) | 10–12 min |
| Meatballs (1 inch) | 380° (195°) | 8–10 min |
| Pork chops (boneless) | 380° (195°) | 12–14 min |
| Pork tenderloin | 375° (190°) | 20–25 min |
| Bacon | 350° (175°) | 8–10 min, no flip |
| Sausages | 370° (185°) | 10–12 min |
| Lamb chops | 390° (200°) | 10–12 min |
| Food | Temp | Time |
|---|---|---|
| Salmon fillet | 390° (200°) | 8–10 min, no flip |
| White fish (cod, tilapia) | 380° (195°) | 10–12 min |
| Shrimp | 390° (200°) | 6–8 min |
| Crab cakes | 375° (190°) | 8–10 min |
| Scallops | 400° (205°) | 6–8 min |
| Food | Temp | Time |
|---|---|---|
| Broccoli florets | 380° (195°) | 8–10 min |
| Brussels sprouts (halved) | 380° (195°) | 12–15 min |
| Cauliflower florets | 390° (200°) | 10–12 min |
| Carrots (sliced) | 380° (195°) | 12–15 min |
| Zucchini (sliced) | 390° (200°) | 8–10 min |
| Bell peppers (strips) | 380° (195°) | 8–10 min |
| Green beans | 375° (190°) | 7–9 min |
| Asparagus | 380° (195°) | 7–9 min |
| Mushrooms (halved) | 380° (195°) | 8–10 min |
| Corn on the cob | 380° (195°) | 12–14 min |
| Sweet potato fries (fresh) | 380° (195°) | 15–18 min |
| Baked potato (whole) | 400° (205°) | 35–45 min |
| Potato wedges (fresh) | 400° (205°) | 18–22 min |
Tired of looking this page up mid-cook?
The Air Fryer Essentials Kit includes this exact chart as a fridge magnet — plus 2 reusable silicone liners and an oil sprayer.
| Food | Temp | Time |
|---|---|---|
| Grilled cheese | 370° (185°) | 5–7 min |
| Quesadilla | 370° (185°) | 5–7 min |
| Hard "boiled" eggs | 270° (130°) | 15–17 min |
| Toasted nuts | 325° (160°) | 4–6 min, watch closely |
| Chickpeas (crispy) | 390° (200°) | 12–15 min |
| Tofu (cubed) | 390° (200°) | 12–15 min |
| Halloumi (sliced) | 380° (195°) | 6–8 min |
| Garlic bread | 350° (175°) | 4–6 min |
| Food | Temp | Time |
|---|---|---|
| Pizza slices | 350° (175°) | 3–5 min |
| Fried chicken | 370° (185°) | 6–8 min |
| French fries | 390° (200°) | 3–5 min |
| Egg rolls / spring rolls | 370° (185°) | 4–6 min |
1. Don't crowd the basket. Air needs to circulate — cook in batches, or you're steaming, not frying.
2. Shake or flip halfway. Everything except bacon, salmon and toast.
3. A light mist of oil > a drizzle. An oil sprayer gives even coverage with a fraction of the oil — that's where the crisp comes from.
4. Use a liner for anything sticky or saucy. Reusable silicone liners save the 10-minute basket scrub and don't block airflow the way foil does.
5. Your fryer runs hot or cold. Treat every chart (including this one) as a starting point; check 2 minutes early the first time.
The kit that goes with this chart: 2 reusable liners, the magnetic version of this chart, and a mist-control oil sprayer.
Get the Air Fryer Essentials Kit →Air fryer chicken breast — times by size, from frozen, and the dry-brine trick that keeps it juicy.
Air fryer chicken wings — the baking-powder crisp trick, and when to sauce.
Air fryer salmon — fresh and frozen, and why you never flip it.
Air fryer frozen fries — times for every cut, and the half-basket rule.
Air fryer bacon — no splatter, no flipping, no smoke.