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Air frying
Beginner Heat and cooking methods
Air frying is crisping food with a strong fan blowing very hot air around it in a small basket.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Preheat the air fryer 3-5 minutes, usually at 375-400°F.
- Toss food with a teaspoon or two of oil and spread it in a single layer with room between pieces.
- Shake the basket or flip the food halfway through; most fries and vegetables take 10-20 minutes.
- For oven recipes, lower the temperature about 25°F and start checking at about two-thirds of the time.
Why does it work?
An air fryer is a compact convection oven. Fast-moving air strips away the cool, moist layer that hugs food, so the surface dries quickly and browns through the Maillard reaction. A thin film of oil conducts heat into the nooks and helps the crust crisp and color, which is why lightly oiled food beats dry food.
What are the common mistakes?
- Piling the basket — food steams in its own moisture and comes out soft.
- Skipping oil entirely — food dries out pale and leathery instead of crisp.
- Loose wet batter — it drips through the basket; use a dry breading.
Still stuck? Watch someone do it on YouTube.
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