Air fryer cooking times chart
Fresh and frozen times for 35 everyday foods. Filter by type, search by name, and switch between °C and °F.
| Food | Fresh or thawed | From frozen | Tip |
|---|---|---|---|
| Chicken breast, boneless | 375°F · 18–22 min | 375°F · 25–30 min | Flip halfway. A 6–8 oz breast is about 2 cm thick. |
| Chicken thighs, boneless | 380°F · 16–20 min | 380°F · 22–27 min | Flip halfway; thighs stay juicy even a little past 165°F. |
| Chicken thighs, bone-in | 380°F · 22–26 min | 380°F · 30–35 min | Finish skin side up for the last 5 minutes. |
| Chicken wings | 380°F · 24–28 min | 400°F · 25–30 min | Pat dry and shake the basket halfway. |
| Chicken drumsticks | 380°F · 22–26 min | 380°F · 28–32 min | Turn every 8 minutes so all sides brown. |
| Chicken tenders | 400°F · 10–12 min | 400°F · 10–14 min | Breaded frozen tenders need no oil. |
| Chicken nuggets | — | 400°F · 8–10 min | Cook from frozen and flip halfway. |
| Burgers, 1/4 lb | 375°F · 8–12 min | 375°F · 12–16 min | Flip once. Press a small dimple in the centre so they stay flat. |
| Steak, about 2.5 cm | 400°F · 9–12 min | Thaw first | Time shown is for medium-rare. Rest 5 minutes before slicing. |
| Pork chops, boneless | 400°F · 10–14 min | 400°F · 16–20 min | Flip halfway and rest 3 minutes. |
| Pork tenderloin | 400°F · 18–22 min | Thaw first | Turn halfway. Check the thickest end. |
| Bacon | 350°F · 8–12 min | Thaw first | Lay flat with no overlap; pour off the fat after. |
| Sausages, raw | 370°F · 12–15 min | 370°F · 16–20 min | Turn halfway so they brown evenly. |
| Meatballs, raw | 380°F · 10–12 min | 380°F · 10–13 min | Frozen meatballs are usually precooked: heat to 74°C / 165°F. |
| Hot dogs | 400°F · 4–6 min | Thaw first | Cut a few shallow slits so they do not split. |
| Salmon fillet | 390°F · 8–10 min | 390°F · 12–15 min | Skin side down, no flip needed. |
| Cod or white fish fillet | 390°F · 8–12 min | 390°F · 12–15 min | Brush with a little oil so it does not dry out. |
| Shrimp, large | 400°F · 6–8 min | 400°F · 9–11 min | Toss in oil first; done when pink and curled. |
| Fish sticks | — | 400°F · 8–10 min | Flip halfway for an even crust. |
| French fries | — | 400°F · 15–20 min | Cook from frozen; shake every 5 minutes. |
| Fresh-cut fries | 380°F · 18–25 min | Thaw first | Soak 30 minutes, dry well, toss in 1 tbsp oil. |
| Tater tots | — | 400°F · 12–15 min | Shake twice so they crisp on all sides. |
| Mozzarella sticks | — | 390°F · 6–8 min | Watch the last minute; cheese leaks if overcooked. |
| Pizza rolls | — | 380°F · 6–8 min | Let them rest 2 minutes; the filling is very hot. |
| Broccoli florets | 375°F · 8–10 min | 400°F · 12–15 min | A light spray of oil stops the tips burning. |
| Brussels sprouts, halved | 375°F · 15–18 min | 400°F · 18–22 min | Shake twice for even browning. |
| Cauliflower florets | 375°F · 12–15 min | 400°F · 15–18 min | Cut into even pieces about 3 cm across. |
| Potato wedges | 400°F · 18–22 min | 400°F · 15–20 min | Toss in oil and salt; shake halfway. |
| Baked potato, medium | 400°F · 35–45 min | Thaw first | Prick with a fork and rub with oil and salt. |
| Sweet potato cubes | 400°F · 15–18 min | Thaw first | Cubes about 2 cm cook evenly. |
| Zucchini slices | 400°F · 10–12 min | Thaw first | Slice 1 cm thick and do not crowd them. |
| Asparagus | 400°F · 6–8 min | Thaw first | Thin spears may only need 5 minutes. |
| Corn on the cob | 400°F · 10–12 min | Thaw first | Brush with butter and turn halfway. |
| Hard-cooked eggs | 270°F · 15–17 min | Thaw first | Move straight into ice water when done. |
| Pizza slice, reheat | 350°F · 3–4 min | Thaw first | Crisper than the microwave; check after 3 minutes. |
All times assume a preheated basket and food in a single layer. Linked foods have a full step-by-step guide.
How to use this chart
- Preheat the fryer for 3–5 minutes at the listed temperature.
- Spread food in one layer with small gaps. Cook in batches rather than piling food up.
- Start checking at the low end of the time range. Small fryers and powerful fans often finish early.
- Shake or flip halfway for anything that sits flat, such as fries, wings and vegetables.
- Check meat with a thermometer in the thickest part, away from bone. Use the temperature guide for the target.
Reading the ranges
| If your food is… | What to do |
|---|---|
| Browned but not hot inside | Lower the temperature by about 15°C (25°F) and add a few minutes. |
| Hot inside but pale | Add a light coat of oil and finish 2–3 minutes at the top temperature. |
| Done well before the low end | Your fryer runs hot. Note it in My Cooking Notes and start checking earlier next time. |
| Cooked unevenly | The basket was too full, or the food needed a shake. Cook smaller batches. |
Frozen foods
Packaged frozen foods such as fries, nuggets and fish sticks usually print air fryer directions on the bag. Use those first, because the maker knows how thick the coating is. Raw frozen meat takes roughly a third longer than thawed, and the outside can brown before the centre is safe, so a thermometer matters even more. Large frozen roasts and whole birds should be thawed in the fridge first.
Why Celsius and Fahrenheit differ slightly
Celsius values are rounded to the nearest 5 degrees, because most air fryer dials step in 5 or 10 degree jumps. For example, 380°F works out to about 193°C, so the chart shows 195°C. A few degrees either way makes very little difference to cooking time.
Common questions
Do these times work for oven-style air fryers?
Mostly, but trays sit further from the heat. Add 2–4 minutes and swap or rotate the trays halfway. The cooking finder adjusts for this when you choose “Oven style”.
Can I cook two foods at once?
Yes, if they share a temperature. Start the longer item first and add the shorter one later so they finish together.
What if my food isn't listed?
Find the closest match by size and type, or use the oven converter on a regular recipe.
Reviewed October 2026. Sources