The Air Fryer’s Versatility

Get ready to challenge everything you know about frying foods. Air fryers can fry your favorite foods to crispy, golden brown perfection (yes, French fries and potato chips!) using little or no oil. Not only can you make traditionally fried foods like potato chips and French fries, but it’s also great for vegetables, proteins like chicken wings and drummettes, and appetizers like coquettes and feta triangles. Even desserts like brownies and blondies are perfectly baked in an air fryer.

Why It Works

Put in other terms, an air fryer is much like a convection oven but in a different outfit, cooking food at very high temperatures while simultaneously circulating dry air around the food, cooking food faster all the while making it crisp without needing to add extra fat.

What to Look for in an Air Fryer

There are a lot of different sizes and types of air fryers available now. If you’re cooking for a crowd, try an the air fryer which can cook an entire chicken or six portions of fries.

If you have limited counter space, try the A0 which uses patented technology to circulate hot air, yielding crunchy, satisfying results. and this next-generation air fryer boasts a more compact size (same capacity!) and TurboStar technology, which ensures food cooks evenly (no more worrying about pile-ups). Now you can enjoy all the fried foods you love—without the guilt.

Five Tips for Using an Air Fryer

1. Shake it.

Be sure to open the air fryer and shake foods around as they “fry” in the machine’s basket—smaller foods like French fries and chips can compress. For best results, rotate them every 5-10 minutes.

2. Don’t overcrowd.

Give foods plenty of space so that the air can circulate effectively; that’s what gives you crispy results. Our test kitchen cooks swear by the air fryer for snacks and small batches.

3. Give foods a spray.

Lightly spray foods with cooking spray or add just a bit of oil to ensure they don’t stick to the basket.

4. Keep it dry.

Pat foods dry before cooking (if they are marinated, for example) to avoid splattering and excess smoke. Similarly, when cooking high-fat foods like chicken wings, make sure to empty the fat from the bottom machine periodically.

5. Master other cooking methods.

The air fryer isn’t just for frying; it’s great for other healthy cooking methods like baking, roasting and grilling, too. Our test kitchen also loves to use the machine for cooking salmon!

Our Favorite 8 Air Fryer Recipes



Air-Fried Seasoned French Fries


  • 2 russet potatoes, peeled and cut into 3/8-by-3/8-inch (1-by-1-cm) batons
  • 1 Tbs. canola oil
  • Garlic powder, salt and pepper, to taste

1. Put the potatoes in a bowl, add water to cover and let soak for 30 minutes.

2. Preheat a Philips air fryer to 360°F (182°C).

3. Drain the potatoes and rinse well. Place on a towel-lined baking sheet and pat dry, removing as much moisture as possible. Transfer to a bowl, add the oil and toss to coat.

4. Place half of the potatoes in the fry basket and insert into the air fryer. Cook for 5 minutes, then increase the temperature to 390°F (199°C). Pull out the basket and, using tongs, toss and stir the potatoes. Return the basket to the fryer. Continue cooking until the potatoes are cooked through and golden brown on the outside, about 15 minutes more, opening the basket 2 or 3 times during cooking to toss and stir them. Transfer the potatoes to a bowl, sprinkle with seasoning and toss to coat evenly. Return the fryer temperature to 360°F (182°C) and repeat to cook the remaining potatoes. Serve immediately. 



Air-Fried Tonkatsu with Ginger Cabbage Slaw


For the ginger cabbage slaw:

  • 1/2 head red or green cabbage, or a mixture, cored and shredded (about 1 lb./500 g)
  • 1 carrot, peeled and shredded
  • 1-inch (2.5-cm) piece of fresh ginger, peeled and grated
  • 1 Tbs. minced pickled ginger
  • 1 1/2 Tbs. rice wine vinegar
  • 3 Tbs. grapeseed oil
  • 1 1/2 tsp. Asian sesame oil
  • 1 tsp. firmly packed brown sugar
  • Kosher salt

For the tonkatsu:

  • 1 cup (5 oz./155 g) all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 lb. (1 kg) boneless pork cutlets, each about 1/2 inch (12 mm) thick


1. To make the slaw, in a large mixing bowl, toss together the cabbage and carrot. In a small bowl, whisk together the fresh ginger, pickled ginger, vinegar, grapeseed oil, sesame oil and brown sugar. Pour the dressing over the cabbage mixture and toss to combine. Season with salt, cover and refrigerate until ready to serve.

2. Preheat a Philips air fryer to 360°F (182°C). Preheat an oven to 200°F (95°C) and place a wire rack on top of a baking sheet.

3. To make the tonkatsu, place the flour, eggs and sesame panko in separate shallow bowls. Stir the salt and pepper into the flour. Working with one pork cutlet at a time, dip a cutlet into the flour, coating it evenly and shaking off any excess flour, then dip it into the eggs, coating it evenly and allowing the excess egg to drip off. Finally, coat evenly with the panko mix. Transfer to a plate and repeat with the remaining cutlets.

4. Place half of the cutlets in a single layer in the fry basket and insert into the air fryer. Cook for 8 minutes, then open the basket and use tongs to turn the cutlets. Close the basket, increase the temperature to 400°F (200°C) and cook for 5 minutes more. Transfer the cooked cutlets to the wire rack on the baking sheet and transfer to the oven to keep warm. Reduce the temperature of the air fryer to 360°F (182°C) and repeat to cook the remaining cutlets.

5. While the second batch of cutlets are cooking, drain the coleslaw, discarding the liquid.

6. To serve, cut each cutlet into strips about 1 inch (2.5) wide and divide evenly among 4 plates. Spoon the slaw next to the cutlets. Serve immediately. 



Air-Fried Chicken Wings


2 lb. (1 kg) chicken wings, tips removed and wings cut into drummettes and flats

1/4 cup (2 fl. oz./60 ml) wing sauce


1. Preheat a Air Fryer to 360°F (182°C).

2. Place half of the chicken wings in the fry basket and insert into the air fryer. Cook until the skin is browned and crisp, 26 to 28 minutes, opening the basket 2 or 3 times during cooking to turn the wings with tongs. Transfer to a bowl, add 2 Tbs. of the wing sauce and toss to coat. Repeat with the remaining wings and sauce. Serve immediately.



Crispy Potato Skin Wedges


  • 4 medium russet potatoes 1 cup water
  • 3 tablespoons canola oil
  • 1 teaspoon paprika
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon salt

1. Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender. Cool completely (approximately 30 minutes) in the refrigerator.

2. In a mixing bowl combine canola oil, paprika, salt and black pepper. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. Preheat the Air Fryer to 390°F. Add half of the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. Cook each batch for 13-15 minutes or until golden brown.



Cheddar Bacon Croquettes


For the filling:

  • 1 pound sharp cheddar cheese, block
  • 1 pound bacon, thinly sliced, room temperature

For the breading:

  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1⁄2 cup seasoned breadcrumbs

1. Cut the cheddar cheese block into 6 equally- sized portions, approximately 1-inch x 13⁄4- inch each. Take two pieces of bacon and wrap them around each piece of cheddar, fully enclosing the cheese.Trim any excess fat. Place the cheddar bacon bites in the freezer for 5 minutes to firm. Do not freeze.

2. Preheat the air fryer to 390°F. Mix the oil and breadcrumbs and stir until the mixture becomes loose and crumbly. Place each cheddar block into the flour, then the eggs and then the breadcrumbs. Press coating to croquettes to ensure it adheres. Place the croquettes in the cooking basket and cook for 7-8 minutes or until golden brown. 



Feta Triangles


  • 1 egg yolk
  • 4 ounces feta cheese
  • 2 tablespoons flat-leafed parsley, finely chopped
  • 1 scallion, finely chopped
  • 5 sheets of frozen phyllo pastry, defrosted
  • 2 tablespoons olive oil
  • Ground black pepper to taste

1. Beat the egg yolk in a bowl and mix in the feta, parsley and scallion; season with pepper to taste. Cut each sheet of phyllo dough into three strips. Scoop a full teaspoon of the feta mixture on the underside of a strip of pastry. Fold the tip of the pastry over the filling to form a triangle, folding the strip in a zigzag manner until the filling is wrapped in a triangle. Repeat until all the phyllo and feta has been used.

2. Preheat the air fryer to 390°F. Brush the phyllo with a little oil and place five triangles in the cooking basket. Slide the basket into the Air Fryer and cook for 3 minutes or until golden brown. Repeat the process with the remaining feta triangles and serve.



Jerk Chicken Wings


  • 4 pounds chicken wings
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 6 cloves garlic, finely chopped
  • 1 habanero pepper, seeds and ribs removed, finely chopped
  • 1 tablespoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh ginger, grated
  • 4 scallions, finely chopped
  • 5 tablespoons lime juice
  • 1⁄2 cup red wine vinegar

1. In a large mixing bowl combine all the ingredients, covering the chicken thoroughly with the seasonings and marinade.Transfer to a 1 gallon re-sealable bag and refrigerate for at least 2 hours, up to 24 hours.

2. Preheat the air fryer to 390°F. Remove the wings from the bag and drain all liquid. Pat wings completely dry with a paper towel. Place half the wings in the cooking basket and cook each batch for 14-16 minutes, shaking halfway through. Serve with blue cheese dipping sauce or ranch dressing.



Cajun Shrimp


  • 1⁄2 pound tiger shrimp (16-20 count)
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 teaspoon old bay seasoning
  • 1⁄4 teaspoon smoked paprika
  • 1 pinch of salt
  • 1 tablespoon olive oil

1. Preheat the air fryer to 390°F. In a mixing bowl, combine all of the ingredients, coating the shrimp with the oil and the spices. Place the shrimp into the cooking basket and cook for 5 minutes. Serve over rice.


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