--- title: "Air-fry: what it means in cooking — Tiny Plates" description: "Air-frying cooks food in a small, fan-driven oven that blows very hot air around it, giving a crisp outside with a spoonful of oil instead of a pot." url: "https://www.tinyplates.dev/glossary/air-fry" --- # Air-fry Air-frying cooks food in a small, fan-driven oven that blows very hot air around it, giving a crisp outside with a spoonful of oil instead of a pot. Also called Air frying, Air-fried. To air-fry is to cook food in an [air fryer](https://www.tinyplates.dev/glossary/air-fryer), a small countertop oven with a strong fan. The fan pushes hot air fast around the food, so the surface dries and browns quickly. The result is close to roasting in a very hot convection oven, not true frying. You get crisp edges with a teaspoon or two of oil instead of a pot of it. ## How to do it 1. Preheat the air fryer for 3 to 5 minutes, usually to 180 to 200°C (350 to 400°F). 2. [Pat the food dry](https://www.tinyplates.dev/glossary/pat-dry). Wet surfaces steam before they brown. 3. Toss the food with a little oil, about 1 teaspoon per 250 g (½ lb), and season it. 4. Spread it in a single layer in the basket. Leave gaps so the air can move. 5. Cook, shaking the basket or turning the pieces halfway through. 6. Check early. Small air fryers cook faster than a recipe written for another model. ## How to tell it is done The outside should be [golden brown](https://www.tinyplates.dev/glossary/golden-brown) and crisp, not pale or leathery. For meat, check the [internal temperature](https://www.tinyplates.dev/glossary/internal-temperature) with a thermometer: 74°C (165°F) for chicken, 71°C (160°F) for ground meat. ## Why it works Browning needs a dry surface and high heat. The fan strips away the layer of moist air that sits around food in a normal oven, so water leaves the surface fast and the Maillard browning starts sooner. The small space also heats up quickly. ## Common mistakes * Filling the basket. Crowded food steams and stays soft. Cook in batches. * Skipping the oil. A little fat helps heat move into the surface and gives better color. * Using wet batters. Thin batters drip through the basket and never set. Use a dry coating such as breadcrumbs instead. * Not shaking. The pieces on top brown and the ones underneath stay pale. ## In recipes "Air-fry at 200°C (400°F) for 12 minutes, shaking once" is the usual form. To convert an oven recipe, lower the temperature by about 15 to 20°C (25°F) and cut the time by about a fifth, then check early. ## Recipes that use this technique 82 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2023/07/Chicken-Eggplant-Parmesan-9.jpg)Chicken Eggplant Parmesanwww.skinnytaste.com · 35 min](https://www.skinnytaste.com/chicken-eggplant-parmesan/) * [![](https://www.skinnytaste.com/wp-content/uploads/2018/01/Air-Fryer-Chicken-Nuggets-1-6.jpg)Air Fryer Chicken Nuggets Recipewww.skinnytaste.com · 15 min](https://www.skinnytaste.com/air-fryer-chicken-nuggets/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/05/Shawarma-Spiced-Grilled-Chicken-with-Garlic-Yogurt-Sauce-3.jpg)Shawarma-Spiced Grilled Chicken with Garlic Yogurt Saucewww.skinnytaste.com · 85 min](https://www.skinnytaste.com/shawarma-spiced-grilled-chicken-with-garlic-yogurt/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/06/Air-Fryer-Chicken-Thighs-6.jpg)Air Fryer Boneless Chicken Thighswww.skinnytaste.com · 149 min](https://www.skinnytaste.com/air-fryer-boneless-chicken-thighs/) * [![](https://www.skinnytaste.com/wp-content/uploads/2021/08/Cilantro-Lime-Chicken-Breast-6.jpg)Cilantro Lime Chicken Breast (Grilled or Air Fryer)www.skinnytaste.com · 80 min](https://www.skinnytaste.com/cilantro-lime-chicken-breast/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/05/Chili-_-Lime-Air-Fryer-Salmon-6.jpg)Chili-Lime Air Fryer Salmonwww.skinnytaste.com · 15 min](https://www.skinnytaste.com/chili-lime-air-fryer-salmon/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/01/Air-Fryer-Gochujang-Salmon-Rice-Bowls-5.jpg)Korean Salmon Rice Bowlwww.skinnytaste.com · 21 min](https://www.skinnytaste.com/korean-salmon-rice-bowl/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/05/Air-Fryer-Turkey-Meatloaf-6-scaled.jpg)Air Fryer Turkey Meatloafwww.skinnytaste.com · 35 min](https://www.skinnytaste.com/air-fryer-turkey-meatloaf/) * [![](https://www.skinnytaste.com/wp-content/uploads/2021/01/Breakfast-Egg-Roll-6.jpg)Breakfast Egg Rollswww.skinnytaste.com · 30 min](https://www.skinnytaste.com/breakfast-egg-rolls/) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/07/Buttermilk-Roast-Chicken-in-the-Air-Fryer-8.jpg)Buttermilk-Marinated Air Fryer Whole Roasted Chickenwww.skinnytaste.com · 1495 min](https://www.skinnytaste.com/air-fryer-whole-chicken/) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/02/Air-Fryer-Baked-Sweet-Potato-5.jpg)Air Fryer Baked Sweet Potatowww.skinnytaste.com · 46 min](https://www.skinnytaste.com/air-fryer-baked-sweet-potato/) * [![](https://www.skinnytaste.com/wp-content/uploads/2023/04/Air-Fryer-Salmon-Patties-8.jpg)Air Fryer Salmon Pattieswww.skinnytaste.com · 25 min](https://www.skinnytaste.com/air-fryer-salmon-patties/) ## Related terms * [Air fryerAn air fryer is a small countertop oven that blows very hot air around food to crisp it with little oil. See how to use one and convert oven recipes.](https://www.tinyplates.dev/glossary/air-fryer) * [Deep-fryDeep-frying cooks food fully submerged in hot oil, usually 170 to 190°C (340 to 375°F), for a crisp shell and a moist inside. Here is how to do it safely.](https://www.tinyplates.dev/glossary/deep-fry) * [RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.](https://www.tinyplates.dev/glossary/roast) * [Golden brownGolden brown is the deep, even gold color food turns as it browns in the oven or pan. It signals flavor from browning and that baked goods are cooked.](https://www.tinyplates.dev/glossary/golden-brown) * [Pat dryTo pat dry is to blot the surface of meat, fish or vegetables with paper towels before cooking. A dry surface browns well and does not spit in hot oil.](https://www.tinyplates.dev/glossary/pat-dry) [More in dry-heat cooking](https://www.tinyplates.dev/glossary/category/dry-heat-cooking)[Every term from A to Z](https://www.tinyplates.dev/glossary)