The 9 Best Foods to Cook in an Air Fryer According to Chefs
Air fryers now exist in roughly two-thirds of American households, and professional kitchens increasingly treat them as serious tools rather than shortcuts. Chefs highlight the same advantages when explaining their appeal: controlled heat, rapid air circulation, and efficient cooking with minimal oil. Those conditions reward certain foods far more than others. Some ingredients, such as those with a better texture, retain moisture and cook more evenly than they do in an oven or pan, which explains why chefs consistently rely on their air fryers when cooking specific foods.
Chicken That Stays Juicy
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Chicken is often highlighted by chefs because it holds moisture exceptionally well during cooking. The enclosed cooking chamber reduces evaporation and allows breasts to cook evenly without drying out, while wings render fat efficiently and develop crisp skin. Breaded cuts benefit as well, since consistent airflow sets the coating quickly.
Potatoes and Gnocchi
Starches thrive under moving heat, and food like fries, wedges, and frozen gnocchi shed surface moisture fast, which creates crunch without turning interiors tough. Frozen cauliflower gnocchi stands out here because, on the stovetop, it turns gummy. But in an air fryer, it browns evenly and holds its shape.
Chickpeas
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Chickpeas succeed for the same reason potatoes do; dry heat pulls moisture out quickly and evenly. The basket design lets steam escape instead of trapping it, which keeps the shells firm. Chefs rely on them as salad toppers and snacks because seasoning sticks well, and the texture lasts.
Fish That Avoids Overcooking
Fish rewards precision, and air fryers offer exactly that. Breaded fillets crisp without soaking up oil, while plain cuts cook evenly through the center. Salmon shows up often because the hot air builds surface color fast without pushing heat too deep.
Bacon With Less Mess
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Cooking bacon in an air fryer solves two issues at once. Fat drains away instead of pooling, and cleanup stays minimal. The confined heat crisps strips evenly without constant flipping. Chefs appreciate results that match oven quality while finishing faster and leaving fewer dishes behind.
Evenly Cooked Steak
Steak is an interesting choice for an air fryer, but chefs confirm it works. The direct airflow creates browning while steady heat cooks the interior. Flipping once ensures even contact with the basket surface. It will never replace a grill, but it handles weeknight cuts cleanly and predictably.
Vegetables That Caramelize Fast
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Carrots, zucchini, kale, and cauliflower respond well because air fryers concentrate heat where vegetables need it. Natural sugars caramelize quickly, and excess moisture escapes instead of steaming the flesh. The combination explains why chefs rely on frozen vegetables here, too: they roast, not reheat.
Simple Breads and Small Pizzas
Small-format breads thrive in tight spaces. Naan pizzas, baguettes, and garlic bread heat through quickly while crisping outside. The entire process finishes before a full oven reaches the ideal temperature.
Dessert-Ready Fruit
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Fruit works when moisture is controlled. Bananas lead the list because their sugars caramelize fast without collapsing the flesh. A short cook softens the interior while creating a golden exterior that pairs easily with cold toppings. Chefs treat it as a quick finish rather than a baking project.