Air Fryer Cooking Times Chart (Free Printable)
One printable air fryer cooking times chart covering frozen foods, vegetables, chicken, fish and reheating — with the temperature rule that keeps food safe.
Air fryers cook fast because they move hot air hard. That same speed is why the first attempt at a new food usually goes wrong: a minute or two is the difference between crisp and dry.
This is the chart I keep on the fridge. Use it as a starting point, then trust your own machine for the final minute.
The one rule that matters more than any time on this chart
Air fryer models differ hugely in wattage, basket size and how close the heating element sits to the food. A time that works in a 5.8-quart basket can overcook in a 2-quart one.
So the chart gives ranges, not commands, and the real check is temperature:
| Food | Safe internal temperature |
|---|---|
| Chicken, turkey (all parts) | 165°F / 74°C |
| Ground meat (beef, pork, lamb) | 160°F / 71°C |
| Whole cuts of beef, pork, veal | 145°F / 63°C + 3 min rest |
| Fish and shellfish | 145°F / 63°C |
| Leftovers, reheated | 165°F / 74°C |
An instant-read thermometer costs less than two failed dinners. For chicken especially, it is the only way to know.
Air fryer cooking times: frozen foods
The category air fryers win at. No thawing, no oil, and a texture a microwave cannot reach.
| Frozen food | Temperature | Time | Notes |
|---|---|---|---|
| French fries (shoestring) | 400°F / 205°C | 12–15 min | Shake at halfway |
| French fries (steak cut) | 400°F / 205°C | 18–22 min | Shake twice |
| Chicken nuggets | 400°F / 205°C | 10–12 min | Single layer only |
| Chicken wings | 380°F / 193°C | 22–26 min | Shake every 8 min |
| Mozzarella sticks | 390°F / 199°C | 7–9 min | Watch closely at the end |
| Pizza (personal) | 380°F / 193°C | 6–9 min | Check at 6 |
| Fish fillets (breaded) | 400°F / 205°C | 10–12 min | Flip at halfway |
| Onion rings | 390°F / 199°C | 8–10 min | Single layer |
| Tater tots | 400°F / 205°C | 14–18 min | Shake twice |
Air fryer cooking times: fresh vegetables
Vegetables need a little oil to brown rather than dehydrate — about a teaspoon per cup, tossed until every piece has a sheen.
| Vegetable | Temperature | Time | Notes |
|---|---|---|---|
| Broccoli florets | 380°F / 193°C | 8–10 min | Cut evenly |
| Cauliflower florets | 390°F / 199°C | 12–15 min | Shake at 8 min |
| Brussels sprouts (halved) | 390°F / 199°C | 15–18 min | Cut side down first |
| Bell peppers (1-inch pieces) | 380°F / 193°C | 10–12 min | Shake once |
| Zucchini (half moons) | 380°F / 193°C | 10–12 min | Do not overcrowd |
| Green beans | 380°F / 193°C | 8–10 min | Trim ends |
| Asparagus | 390°F / 199°C | 7–9 min | Thin spears cook fast |
| Carrots (1-inch chunks) | 380°F / 193°C | 15–18 min | Toss in oil |
| Sweet potato cubes | 400°F / 205°C | 15–18 min | Shake twice |
| Potatoes (wedges) | 400°F / 205°C | 18–22 min | Soak 10 min, then dry |
Air fryer cooking times: chicken, meat and fish
| Protein | Temperature | Time | Notes |
|---|---|---|---|
| Chicken breast (boneless) | 375°F / 190°C | 18–22 min | 165°F / 74°C internal |
| Chicken thighs (bone-in) | 380°F / 193°C | 25–30 min | 165°F / 74°C internal |
| Chicken tenders | 380°F / 193°C | 10–12 min | Shake once |
| Salmon fillet | 390°F / 199°C | 9–12 min | 145°F / 63°C internal |
| Shrimp (raw, peeled) | 390°F / 199°C | 6–8 min | Done when pink |
| Pork chops (1 inch) | 380°F / 193°C | 12–15 min | 145°F / 63°C + rest |
| Steak (1 inch) | 400°F / 205°C | 10–14 min | Flip at halfway |
| Bacon | 380°F / 193°C | 8–10 min | No oil needed |
| Sausages | 380°F / 193°C | 12–15 min | Prick skins |
| Turkey meatballs | 390°F / 199°C | 10–12 min | 165°F / 74°C internal |
Reheating in the air fryer
This is where an air fryer earns its counter space — pizza and fried food come back to life instead of turning to rubber.
| Leftover | Temperature | Time |
|---|---|---|
| Pizza slices | 360°F / 182°C | 3–5 min |
| Fried chicken | 375°F / 190°C | 6–8 min |
| French fries | 380°F / 193°C | 4–6 min |
| Egg rolls | 375°F / 190°C | 5–7 min |
| Burritos, wraps | 350°F / 177°C | 5–7 min |
| Roasted vegetables | 370°F / 188°C | 4–6 min |
Five mistakes that ruin air fryer food
- Overcrowding the basket. Air has to circulate. Two layers means steaming, not frying.
- Skipping the preheat. Three minutes of preheat is the difference between crisp and pale.
- Too little oil on vegetables. A dry surface burns before the inside cooks.
- Not shaking. Every 8–10 minutes for anything in a pile.
- Going by the clock instead of a thermometer. Especially with chicken.
Frequently asked questions
Do I need to preheat an air fryer? For anything you want browned, yes — about 3 minutes at the cooking temperature. For reheating and for delicate items, it matters less.
Should I line the basket with foil or parchment? Only if the liner is perforated or the food sits above it. A solid liner blocks the airflow the machine depends on and can be a fire risk if it lifts into the element.
Is an air fryer the same as a convection oven? Functionally close: a small, fast convection oven. The difference is proximity — the element is inches from the food, which is why times are shorter.
Related charts
- Air Fryer Bacon: Times and Temperatures That Actually Work
- Air Fryer Potatoes (Times and Temperatures by Cut)
- How to Reheat Leftovers in an Air Fryer (Chart and Times)
- Air Fryer Salmon Time and Temperature Chart (Fresh, Frozen, Other Fish)
Always verify doneness with an instant-read thermometer. Cooking times are starting points and vary by appliance model, wattage and basket size.