Cooking Time Calculator

A boneless skinless chicken breast cooks in an air fryer in 16–22 minutes at 375°F (190°C), depending on thickness. A 4–5 oz breast takes 16–19 minutes; a 6–7 oz breast takes 18–22 minutes; an 8+ oz thick breast takes 22–26 minutes. Always flip at the halfway point and verify with a meat thermometer — the internal temperature must reach 165°F (74°C). For juicier results, brine in salted water for 30 minutes before cooking.

Frozen chicken wings cook in an air fryer in 24–30 minutes at 400°F (204°C) without thawing. Cook from frozen: start at 360°F for the first 10 minutes to thaw, then increase to 400°F for the remaining 14–20 minutes, flipping at the halfway point. For maximum crispiness, pat dry if you thaw first and season generously. For sauced wings, toss in sauce after cooking — not before, as sauce burns quickly at high temperatures.

Air fry salmon at 400°F (204°C) for 7–12 minutes, depending on thickness. A thin fillet (under 1 inch) takes 7–9 minutes; a standard 1-inch fillet takes 9–12 minutes; a thick 1.5-inch piece takes 12–15 minutes. Place skin-side down, don't flip, and don't overcook — salmon is done when it just starts to flake at the thickest part. It should still look slightly translucent in the very center for best texture. Internal temperature of 125–130°F is ideal for medium; 145°F for fully cooked.

Frozen French fries take 14–18 minutes at 400°F (204°C) depending on cut thickness. Thin/shoestring fries: 10–14 minutes. Regular cut fries: 14–18 minutes. Thick-cut or steak fries: 18–22 minutes. No oil needed — frozen fries are pre-coated. Cook straight from frozen (don't thaw). Shake the basket at least twice during cooking. Spread in a single layer — the most common mistake is overcrowding, which makes fries steam instead of crisp.

Bacon cooks in an air fryer in 6–12 minutes at 400°F (204°C) depending on thickness and desired crispiness. Thin-cut: 6–8 minutes. Regular-cut: 8–10 minutes. Thick-cut: 10–13 minutes. No flipping needed. Line the bottom of the basket with foil to catch grease and prevent smoke. Check at the low end of the range — bacon continues crisping for 1–2 minutes after you remove it. ⚠️ Air fryer basket drippings get hot — empty and cool before cleaning.

For a 1-inch thick steak: 8–10 minutes at 400°F for medium-rare, 10–13 minutes for medium, 13–16 minutes for well done. Flip exactly halfway. Preheat the air fryer for 5 minutes first — a hot basket creates better searing. Pat steak bone-dry and season heavily with salt (ideally 1 hour before or just before cooking). Rest for 5 minutes under foil before cutting. Use an instant-read thermometer: 125–130°F = rare, 135°F = medium-rare, 145°F = medium, 160°F = well done.

Broccoli florets cook in an air fryer in 6–10 minutes at 375°F (190°C). Small florets: 6–8 minutes. Medium florets: 8–10 minutes. Large crowns cut in half: 10–13 minutes. Toss with 1–2 teaspoons of olive oil and salt before cooking. Shake at the halfway point. Don't be afraid of slightly charred edges — they're actually the best part (caramelized and slightly nutty). Air-fried broccoli consistently outperforms oven-roasted in crispiness and is ready in half the time.

Generally no — single layer only is the rule. Stacking food prevents hot air from circulating around all surfaces, causing uneven cooking and preventing crispiness. The bottom layer steams instead of fries. The only exception is using a specific multi-tier rack accessory designed for your air fryer model, which spaces items apart to allow airflow. For most situations: cook in batches. It's faster overall because two properly cooked batches beat one badly cooked overcrowded load.

The most reliable method for proteins is a digital instant-read thermometer: chicken = 165°F, pork = 145°F, beef depends on doneness preference (125–160°F). For everything else: visual cues are your guide. Golden-brown color on the exterior. For fish: flesh flakes easily and looks opaque. For vegetables: tender when pierced with a fork and lightly caramelized at the edges. For fries and breaded items: deep golden color with a firm exterior. If unsure, always check 2–3 minutes before the recipe's minimum time.