Air Fryer Cooking Times: How Long to Cook 30+ Foods (2026 Chart)

The single hardest thing about a new air fryer is not the machine — it is knowing how long to cook things. Recipes contradict each other, the basket runs hotter than you expect, and one minute too long turns dinner to leather. This guide fixes that. Below is a tested-range cooking chart for more than 30 everyday foods, followed by the specifics that actually matter for each one: the right temperature, when to shake, and the internal temperature that tells you it is genuinely done. Bookmark it, because it answers “how long do I air fry this?” in about five seconds. Written for August 2026 and US temperatures (°F).

How we assess: this guide is based on manufacturer documentation, published cooking guidance, USDA safe-temperature standards, and verified owner reports.

The master air fryer cooking-times chart

These are reliable starting ranges for a standard basket air fryer. Times vary a little by model and by how thick or crowded the food is, so on the first cook of anything new, check a couple of minutes early. Temperatures are Fahrenheit.

Category	Food	Temp (°F)	Time (min)	Shake / Flip	Notes
Frozen	French fries	400	14-18	Yes, twice	Single layer; shake at 7 and 12 min for even crisp
Frozen	Chicken nuggets	400	10-12	Yes	Flip halfway; no oil needed
Frozen	Tater tots	400	12-15	Yes	Shake twice for all-over crunch
Frozen	Mozzarella sticks	390	6-8	No	Watch closely; cheese leaks if overcooked
Frozen	Spring rolls	390	8-10	Yes	Light oil spray helps browning
Frozen	Fish fingers	400	9-12	Yes	Flip once; internal 145°F
Chicken	Wings (fresh)	380 then 400	22-26	Yes, twice	Start 380 to render fat, finish 400 to crisp; 165°F
Chicken	Breast (boneless)	375	18-22	Yes	Pound even; rest 5 min; 165°F
Chicken	Thighs (bone-in)	380	22-25	Yes	Skin-side up last; 165°F
Chicken	Drumsticks	390	20-24	Yes	Turn twice; 165°F
Chicken	Whole (small, ~3 lb)	360	45-55	Flip once	Breast-side down first; 165°F in thickest part
Beef/Pork	Steak (1-inch)	400	10-14	Flip once	Medium ~130-135°F; rest 5 min
Beef/Pork	Burgers	375	10-13	Flip once	160°F for ground beef
Beef/Pork	Pork chops	400	12-15	Flip once	145°F, then rest
Beef/Pork	Bacon	350	8-11	No	Lower temp reduces smoke; drain grease tray
Beef/Pork	Sausages	380	12-15	Yes	Turn for even color; 160°F
Beef/Pork	Meatballs	380	10-12	Shake once	160°F
Fish	Salmon fillet	390	8-11	No	Skin-side down; 145°F, flakes easily
Fish	Shrimp	400	6-8	Shake once	Just until pink; overcooks fast
Fish	White fish fillet	400	8-10	No	Pat dry first; 145°F
Vegetables	Broccoli florets	375	8-10	Shake once	Light oil; crisp edges
Vegetables	Brussels sprouts	380	12-15	Shake twice	Halve them; caramelize the cut side
Vegetables	Potato wedges	400	18-22	Shake twice	Soak 15 min, dry, oil for crispiness
Vegetables	Sweet potato fries	380	15-18	Shake twice	Cornstarch toss helps crisp
Vegetables	Bell peppers	380	8-10	Shake once	Great for fajitas
Vegetables	Asparagus	400	6-8	No	Thin spears cook fastest
Vegetables	Cauliflower	380	12-15	Shake once	Toss in oil and spice
Other	Tofu (cubed)	400	12-15	Shake twice	Press and cornstarch-coat first
Other	Reheat pizza slice	350	3-4	No	Crisper base than a microwave
Other	Bake-off bread rolls	330	4-6	No	Watch closely, they brown fast
Other	Hard ‘boiled’ eggs	270	15-17	No	Ice bath after; peels clean

How to read and adjust the chart

Three variables move every number above. Thickness matters more than weight — a thick chicken breast takes longer than two thin ones of the same total weight. Crowding slows everything down and ruins crispiness, so cook in a single layer and use two batches rather than one tall pile. And your specific machine has a personality: smaller basket models tend to run hot and fast, while larger oven-style and dual-basket units often need a couple of extra minutes because the air moves through a bigger space. Treat the chart as a confident first attempt, then nudge by a minute or two once you know your air fryer.

Frozen foods: the easiest win

Frozen convenience foods are what most people cook first, and they are the air fryer’s home turf. The golden rule is do not thaw and do not crowd. Cook straight from frozen in a single layer at 390-400°F, shake the basket once or twice, and skip the oil — these foods already carry enough. Frozen fries and tots want 14-18 minutes with two shakes; nuggets and fish fingers need about 10-12 minutes with one flip. Because there is no batter to set, the only real failure mode is piling too much in at once, which steams the middle pieces pale while the edges brown.

Chicken: the two-temperature trick

Chicken is where an air fryer genuinely outshines an oven, and wings are the proof. The trick professionals use is two temperatures: start wings at 380°F for about 12 minutes to render the fat, then finish at 400°F for 8-10 minutes to blister the skin crisp. Boneless breasts are the opposite challenge — they dry out — so pound them to an even thickness, cook at 375°F for 18-22 minutes, and rest them five minutes before slicing so the juices settle. Bone-in thighs and drumsticks are the most forgiving: 380-390°F for 20-25 minutes, turned once. Whatever the cut, chicken is safe at an internal 165°F, and a thermometer in the thickest part is the only way to know for certain.

Beef, pork, and bacon

Red meat cooks fast and predictably. A one-inch steak takes 10-14 minutes at 400°F flipped once, landing around medium at 130-135°F before a five-minute rest. Burgers need 10-13 minutes at 375°F and should reach 160°F for ground beef. Pork chops want 400°F for 12-15 minutes to 145°F, then a rest. Bacon is the one exception to high heat: cook it at 350°F for 8-11 minutes so the rendered fat does not smoke, and drain the tray between batches. Because fatty meats drip, adding a tablespoon of water to the drawer beneath the basket keeps that grease from scorching and smoking.

Fish and seafood: fast and delicate

Seafood is quick enough that walking away is the main risk. Salmon fillets take just 8-11 minutes at 390°F, skin-side down, and are done at 145°F when they flake with light pressure. Shrimp are faster still — 6-8 minutes at 400°F, and they turn rubbery the moment they overcook, so pull them as soon as they are pink and opaque. White fish fillets sit between the two at 8-10 minutes; pat them dry first so they brown instead of steam. None of these need a flip, which makes them some of the lowest-effort meals an air fryer produces.

Vegetables: crisp edges, tender centres

Roasted vegetables from an air fryer rival anything from a full oven, in a fraction of the time. The method is the same across most of them: toss in a teaspoon of oil, spread in a single layer, cook at 375-400°F, and shake once or twice. Broccoli and cauliflower florets crisp at the edges in 8-15 minutes; halved Brussels sprouts caramelize beautifully on their cut side in 12-15 minutes at 380°F. Potato wedges and sweet potato fries are the exception that rewards prep — soak or cornstarch-toss them, dry well, and they come out properly crisp in 15-22 minutes. Thin vegetables like asparagus cook fastest, sometimes in six minutes, so keep an eye on anything slender.

How to convert any oven recipe

You do not need an air-fryer-specific recipe for most things. Take the oven instructions, lower the temperature by about 25°F, and cut the time by roughly 20%, then check early. A tray bake meant for 425°F and 30 minutes becomes about 400°F for 24 minutes in the air fryer, cooked in one or two batches so nothing crowds. The only recipes that do not translate are wet batters, which drip through the basket before they set, and very large roasts that block the airflow. Everything else — from cookies to roasted chickpeas — adapts with that simple rule.

Safe internal temperatures (keep this handy)

Crisp on the outside does not always mean cooked through, so an instant-read thermometer is the best ten dollars you will spend on air-frying. The US safe minimums are straightforward: 165°F for all poultry, 160°F for ground beef and pork, and 145°F for whole cuts of beef, pork, and fish followed by a three-minute rest. Colour and cut times are useful guides, but temperature is the only certainty — especially for chicken, where an underdone centre is a genuine health risk.

Common mistakes that throw the timing off

• Overcrowding the basket. The biggest cause of food that is both undercooked and un-crisp. Use two batches.
• Skipping the shake. Denser foods need turning halfway or one side stays pale.
• Trusting the chart blindly on the first cook. Learn your machine by checking a few minutes early.
• Cooking bacon and fatty meat too hot. Drop to 350°F and add water under the basket to stop smoke.
• Guessing on chicken. Always confirm 165°F with a thermometer.

Air fryer cooking times: FAQ

What temperature should I set my air fryer for most foods?

Most foods cook well between 375°F and 400°F. Use 400°F for anything you want crisp — fries, wings, roasted vegetables — and drop to 350-375°F for delicate or fatty foods like bacon and fish, which can smoke or dry out at higher heat. When adapting an oven recipe, set the air fryer about 25°F lower than the oven called for.

How much shorter is air fryer time compared to an oven?

Plan on roughly 20% less time than a conventional oven, and lower the temperature by about 25°F. The moving hot air cooks faster and closer to the food, so a chicken breast that needs 30 minutes in a 400°F oven is usually done in about 18-22 minutes at 375°F in an air fryer. Always check a few minutes early the first time.

Do I need to preheat the air fryer?

A 2-3 minute preheat helps frozen and breaded foods crisp evenly and gives meat a better sear. Fresh vegetables and slow-cook items do not need it. If your model’s manual says preheating is unnecessary, a short preheat still rarely hurts and often improves the first few minutes of cooking.

Why is my food unevenly cooked?

Uneven results almost always mean the basket is overcrowded or you skipped the shake. Air fryers crisp by circulating hot air, so food must sit in a single layer with space around each piece, and denser foods need a shake or flip halfway through so every side faces the heat.

Are these times the same for a dual-basket or oven-style air fryer?

They are a close starting point, but larger oven-style and dual-basket models can run slightly cooler at the food and may need 1-3 extra minutes. Smaller basket models often run hotter and faster. Learn your specific machine by checking early the first few times you cook a given food.

What internal temperatures are safe for meat?

Use a meat thermometer for anything you are unsure about: 165°F for all poultry, 160°F for ground beef and pork, 145°F for whole cuts of beef, pork, and fish (with a short rest). Colour is not a reliable guide, and a $10 instant-read thermometer removes all the guesswork.

Can I cook two different foods at once?

Yes, if they share a similar temperature. Pair foods that both cook around 380-400°F, give them space, and add the faster-cooking item later so both finish together. For very different times or temperatures, cook in sequence — the air fryer reheats quickly between batches.

Why do my fries come out soggy instead of crispy?

Soggy fries come from overcrowding, too little oil, or wet potatoes. Soak fresh-cut fries, dry them thoroughly, toss with a teaspoon of oil, cook in a single layer at 400°F, and shake twice. For frozen fries, do not thaw them and do not pile them up.

Sources

Cooking ranges compiled from manufacturer manuals and published air-fryer cooking guidance; safe internal temperatures follow USDA food-safety standards. Checked August 19, 2026.

Last updated: August 2026.