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Best Air Fryer Recipes Crispy & Easy

A craveable, weeknight-friendly lineup of air fryer favorites: juicy chicken tenders, ultra-crispy potatoes, sticky-sweet salmon bites, and lemony broccoli that actually gets eaten.

Author By Matt Campbell
4.8
A real photo of a large platter holding air fryer chicken tenders, crispy potato wedges, and broccoli with a small bowl of dipping sauce on a kitchen counter
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If your air fryer has been living on the counter like a permanent roommate, this is your sign to put it to work. These are the best air fryer recipes for when you want crispy edges, juicy centers, and the kind of dinner that feels like you tried harder than you did.

Everything here uses normal grocery store ingredients and simple steps. No mystery powders. No 37-minute marinades on a Tuesday. Just smart techniques that make food taste like it came out of a really enthusiastic restaurant kitchen, but in your pajamas.

Below you will get a complete recipe bundle: crispy chicken tenders, garlic parmesan wedges, honey sriracha salmon bites, and a veggie that actually gets eaten. Pick one, or build a whole air fryer spread and call it a win. Just note that the full spread takes longer if you are cooking in batches.

A real photo of an air fryer basket being slid into a countertop air fryer in a busy home kitchen

Why It Works

  • Crisp without deep frying: A light oil spray plus airflow gives you crunchy exteriors and tender insides.
  • Fast heat, better texture: Air fryers excel at browning, which means more flavor in less time.
  • Built for batch cooking: The recipes scale easily for families, game days, or meal prep.
  • Clear timing cues: You will know what to look for, not just what the clock says.

Pro tip that changes everything: Preheat for 3 to 5 minutes when you can, and leave a little breathing room in the basket. Crowding is the enemy of crisp.

Pairs Well With

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Storage Tips

Cool first: Let leftovers cool to room temp for about 20 minutes before storing so they do not steam and soften.

  • Chicken tenders: Refrigerate in an airtight container up to 3 days. Reheat in the air fryer at 375°F for 4 to 6 minutes, flipping once.
  • Potato wedges: Refrigerate up to 4 days. Re-crisp at 400°F for 5 to 8 minutes.
  • Salmon bites: Refrigerate up to 2 days. Reheat gently at 325°F for 3 to 5 minutes so they stay juicy.
  • Broccoli: Refrigerate up to 3 days. Reheat at 375°F for 3 to 4 minutes.

Freezing: Freeze cooked chicken tenders on a sheet pan, then bag them. Reheat from frozen at 380°F for 10 to 12 minutes. Potatoes can be frozen, but the texture is best fresh or refrigerated.

Common Questions

Do I need to preheat my air fryer?

It is not always required, but it helps with browning. If your model does not have a preheat setting, run it at the recipe temperature for 3 to 5 minutes before cooking.

Why is my food not getting crispy?

The usual culprits are crowding, too much moisture, or not enough oil. Pat proteins dry, give the basket space, and use a light oil spray. Also, shake or flip halfway through.

Can I use parchment paper?

Yes, but use perforated parchment made for air fryers, and only after preheating. Keep it weighed down with food so it does not lift into the heating element.

Do I have to use aerosol cooking spray?

No. In fact, some aerosols can damage certain nonstick coatings. A refillable oil mister or a pastry brush works great.

How do I adapt this for a smaller air fryer?

Cook in batches and keep finished food warm in a 200°F oven on a wire rack. Crispy stays crispy.

The first time I fell in love with an air fryer was not glamorous. It was a weeknight, I was hungry, and I had exactly zero interest in babysitting a pan of oil. I threw together chicken tenders with whatever crumbs were in the pantry, hit start, and five minutes later I was standing there like, wait, why is this actually crispy?

Now I treat the air fryer like my kitchen co-pilot. It is my shortcut to crunchy edges, fast veggies, and dinner that feels fun even when the day was not.