18 Air Fryer Dinners That Taste Deep-Fried

Look, I’m not going to pretend I haven’t spent the last three months cooking almost everything in my air fryer. It started innocently enough—a bag of frozen fries here, some chicken wings there. But now? I’m that person who genuinely believes you can air fry your way to dinner happiness without the guilt trip that comes after eating actual deep-fried food.

Here’s the thing nobody tells you about air fryers: they’re not just healthier—they actually make weeknight cooking less of a chore. Research shows that air frying can slash calories by up to 80% compared to traditional deep frying, and that’s before we even talk about how much faster everything cooks.

I’ve tested enough air fryer dinners to write a novel, and I’m sharing the 18 that genuinely taste like they came from a deep fryer—minus the oil hangover and the lingering smell in your kitchen for three days.

Why Air Fryer Dinners Actually Work

Before we jump into the recipes, let’s talk about why air fryers aren’t just another kitchen gadget collecting dust next to your bread maker. The science is pretty straightforward—these things circulate superheated air around your food, creating that crispy exterior we all crave without drowning everything in oil.

I’ll be honest, I was skeptical at first. How could hot air possibly replicate the magic of deep frying? Turns out, it can’t perfectly—but it gets close enough that you won’t miss the extra calories. Studies suggest air-fried foods develop that satisfying crunch while using up to 90% less oil than traditional methods.

The real win? Speed. My oven takes fifteen minutes just to preheat. My air fryer? Ready in three. When you’re staring down another weeknight with zero dinner plans, those twelve minutes matter.

The Crispy Chicken Situation

Let’s start with the obvious: chicken. If your air fryer can’t handle chicken, what’s the point? I’ve made everything from basic breaded cutlets to full-on Nashville hot chicken, and the results are consistently good.

The secret is a light coating of oil spray and a hot basket—400°F works for most things. I use this oil mister instead of the canned stuff because you can control the amount better, plus it doesn’t leave that weird chemical aftertaste on your food.

My go-to chicken dinner is stupidly simple: pound the chicken thin, season it, dredge in flour mixed with paprika and garlic powder, quick egg wash, then panko. Twelve minutes at 400°F, flip halfway. It’s not rocket science, but it works every time. Get Full Recipe.

For those days when you need maximum flavor with minimal effort, check out these 5-ingredient air fryer chicken recipes that deliver serious crunch without the fuss.

The Breading Game

Here’s what I’ve learned about breading: panko beats regular breadcrumbs every time for air fryer cooking. The larger flakes crisp up better and don’t turn into mush. Mix in some grated Parmesan for next-level flavor—the cheese gets all caramelized and adds this savory depth that regular breading just can’t match.

One thing that took me way too long to figure out: let the breaded chicken sit for ten minutes before cooking. It sounds pointless, but it helps the coating stick. Otherwise, you’ll end up with half your breading at the bottom of the basket, which is just sad.

Fish That Doesn’t Fall Apart

Fish in an air fryer was a revelation. No more smoke alarms going off, no more lingering fish smell for days. Just perfectly cooked, crispy-edged fish that makes you wonder why you ever bothered with the oven.

Salmon works beautifully—seven minutes at 400°F for a one-inch fillet. I brush it with a little olive oil, season with salt and pepper, maybe some lemon zest if I’m feeling fancy. That’s it. The outside gets slightly crispy while the inside stays tender and flaky.

If you’re craving something more substantial, these air fryer salmon bites are perfect for meal prep or quick weeknight dinners.

For white fish, I use this fish spatula to flip it halfway through—it’s thin enough to slide under without destroying the fillet. Game changer for delicate fish that likes to stick.

The Coconut Shrimp Hack

I’m putting this under fish because it’s seafood and I make the rules. Coconut shrimp in the air fryer is absurdly good. Sweet, crunchy, and ready in under ten minutes. The traditional version requires deep frying in a pot of oil you’ll use exactly once, then wonder what to do with the leftover oil for six months.

Air fryer version? Dredge in flour, dip in egg, coat in a mixture of panko and shredded coconut. Eight minutes at 400°F. I use this coconut shredder to prep fresh coconut, but honestly, the bagged stuff works fine if you’re not trying to impress anyone.

When you’re ready to branch out beyond seafood, try these air fryer vegetables as perfect side dishes for any protein.

Vegetables That Don’t Suck

Real talk: I used to hate cooking vegetables. They either came out soggy or burnt, never that perfect tender-crisp sweet spot. Air fryers changed that equation completely.

Brussels sprouts? Halve them, toss with a tiny bit of olive oil and salt, 375°F for fifteen minutes. They come out caramelized and crispy on the outside, tender inside. Even people who claim to hate Brussels sprouts will eat these. I’ve converted three Brussels sprouts haters with this method alone.

Broccoli works the same way—just cut into similar-sized florets so everything cooks evenly. The edges get almost charred in the best possible way. Add a squeeze of lemon at the end and you’ve got a side dish that doesn’t feel like an afterthought.

The Potato Situation

Potatoes in the air fryer deserve their own section because they’re that good. French fries, obviously, but also potato wedges, hash browns, and even baked potatoes cook faster and crispier than any other method.

For fries, I use a mandoline slicer to get even cuts—uneven fries mean some burn while others stay soggy. Soak the cut potatoes in cold water for thirty minutes to remove excess starch, pat completely dry, toss with minimal oil, and cook at 380°F for about twenty minutes, shaking the basket every five minutes.

Speaking of potatoes, these crispy air fryer potatoes use zero oil and still deliver maximum crunch—perfect for when you’re watching calories but refuse to compromise on taste.

The shaking is crucial. Don’t skip it. That’s how you get evenly crispy fries instead of ones that are perfect on one side and pale on the other.

The Unexpected Winners

Some foods work in the air fryer that you wouldn’t expect. Tofu, for instance. I know what you’re thinking—tofu is already kind of weird, why would you air fry it? Trust me on this one.

Press the tofu to remove moisture, cube it, toss with cornstarch and a little oil, air fry at 400°F for fifteen minutes. It gets this incredible crispy exterior that holds up to sauces without turning into mush. I use it in stir-fries, rice bowls, even tacos. It’s not trying to be chicken—it’s its own thing, and it’s good.

Meatballs and Burgers

Frozen meatballs cook perfectly in twelve minutes. Homemade ones in about the same time, depending on size. I shape them, put them in the basket, and forget about them until the timer beeps. No babysitting required.

Burgers work too, though you need to make a small indent in the center so they don’t puff up into weird spheres. Eight minutes at 375°F for medium. I’ve cooked hundreds of burgers in my air fryer at this point, and the only downside is you can’t get that flame-grilled flavor. But for a Tuesday night burger? More than good enough.

For complete meal solutions, check out these high-protein air fryer bowls that combine proteins, veggies, and grains in one satisfying dish.

Stuff You Can Reheat

Nobody talks about this enough, but air fryers are phenomenal for reheating. Pizza? Three minutes and it’s crispy again, not soggy like the microwave version. Fried chicken? Five minutes and it’s like it just came out of the fryer.

I keep leftovers specifically to reheat in the air fryer now. Last night’s takeout Chinese food? Pop it in for a few minutes and it’s actually better than when it arrived. The crispy bits get crispy again instead of turning into a weird steamed texture.

The Actual Recipes Worth Making

Alright, enough theory. Here are the eighteen dinners that consistently deliver that deep-fried taste without the deep-fried consequences. I’ve made each of these at least a dozen times, some significantly more because I apparently have no variety in my life.

1. Classic Fried Chicken

Buttermilk-marinated chicken pieces, traditional flour coating with spices, 380°F for twenty-five minutes, flipping once. It’s not KFC, but it’s close enough that you won’t care. The buttermilk tenderizes the chicken and keeps it moist while the outside crisps up.

I use chicken thighs because they’re harder to overcook than breasts, plus they have more flavor. Season the flour mixture heavily—you want salt, pepper, paprika, garlic powder, onion powder, and a pinch of cayenne if you’re into that.

2. Fish and Chips

Cod or haddock in a beer batter (or just seasoned flour if you’re keeping it simple), with thick-cut fries on the side. Cook the fries first at 380°F, then crank it to 400°F for the fish. Total time about thirty minutes, which is less than delivery would take.

Need more quick dinner ideas? These easiest air fryer dinners are all ready in ten minutes or less—perfect for those nights when cooking feels impossible.

3. Buffalo Wings

Toss wings in baking powder and salt, air fry at 400°F for twenty-four minutes, flipping halfway. Toss in buffalo sauce. That’s it. The baking powder is the secret—it draws moisture to the surface and helps create that ultra-crispy skin.

I serve these with this wing sauce set because making your own buffalo sauce every time gets old, and store-bought variety is actually pretty good these days.

4. Coconut Shrimp

Already covered this earlier, but it deserves a spot on the list. Sweet chili sauce for dipping is non-negotiable. The combination of crunchy coconut and sweet-spicy sauce is why people order this at restaurants, and you can make it at home in under fifteen minutes.

5. Pork Chops

Bone-in or boneless, doesn’t matter. Season well, 400°F for twelve minutes, flipping once. Let them rest for five minutes before cutting. Juicy inside, crispy outside, and way easier than dealing with a hot pan on the stove.

The key is not overcooking them—pork chops turn into shoe leather fast. Use a meat thermometer and pull them at 145°F. They’ll continue cooking while they rest.

6. Mozzarella Sticks

Freeze them after breading, then air fry straight from frozen at 390°F for eight minutes. Freezing first prevents cheese explosions in your air fryer basket, which I learned the hard way after ruining a batch and spending twenty minutes cleaning melted cheese.

7. Falafel

Chickpea-based patties that traditionally require deep frying. Air fryer version at 370°F for fifteen minutes, flipping once. They hold together better than pan-fried ones and have less risk of falling apart.

Serve in pita with tahini sauce and pickled vegetables. I make a big batch on Sundays and eat them for lunch all week. Get Full Recipe.

8. Chicken Tenders

The ultimate kid-friendly dinner that adults secretly love too. Cut chicken breasts into strips, bread them, 400°F for ten minutes. Dip in whatever sauce makes you happy—honey mustard, ranch, BBQ, I’m not judging.

For the crispiest, healthiest version, try this healthy air fryer chicken tenders recipe that doesn’t sacrifice any flavor.

9. Egg Rolls

Store-bought or homemade, both work. Brush with a little oil, 390°F for twelve minutes, flipping halfway. They come out crispier than baked ones and don’t have that greasy heaviness of deep-fried versions.

I keep a bag of frozen egg rolls for emergency dinners. Add some rice and stir-fried vegetables and you’ve got a complete meal in under twenty minutes.

10. Schnitzel

Pounded thin pork or chicken cutlets, breaded and fried until golden. German food made accessible for weeknights. The thin meat cooks fast—about eight minutes at 400°F. Serve with lemon wedges and a simple salad.

When you want something lighter, these 5-ingredient air fryer meals under 400 calories prove healthy eating doesn’t have to be boring.

11. Cauliflower Wings

Cauliflower florets in buffalo sauce and breadcrumbs, cooked until crispy. I was skeptical about this one—I’m not trying to trick myself into thinking vegetables are wings. But they’re actually good in their own right. Crispy, tangy, and you can eat like fifteen of them without feeling terrible.

The secret is cutting the cauliflower into similar-sized pieces and making sure they’re completely dry before coating. Moisture is the enemy of crispiness, a theme you might notice recurring here.

12. Crab Cakes

Real or imitation crab, bound with breadcrumbs and egg, cooked until golden on both sides. 370°F for ten minutes, flip, another five minutes. They hold together better in the air fryer than they do in a pan, where you’re constantly worried about them falling apart when you flip them.

13. Pork Tenderloin

Whole pork tenderloin, seasoned and cooked at 400°F for about eighteen minutes, depending on thickness. Let it rest before slicing. It’s one of those dinners that feels fancy but requires minimal effort.

Pair it with these easy 5-ingredient air fryer sides for a complete meal that looks way more impressive than the effort required.

14. Empanadas

Stuffed pastries from various Latin American cuisines. Fill them with seasoned ground beef, cheese, or vegetables. Brush with egg wash, 375°F for twelve minutes. The pastry gets flaky and golden without absorbing oil.

I use this empanada press to seal them quickly—it’s faster than crimping by hand and more consistent. Plus it makes fun ridged edges that look professional.

15. General Tso’s Chicken

Battered chicken pieces tossed in that sweet-spicy-tangy sauce. Air fry the chicken first at 400°F for twelve minutes, then toss in sauce. It’s not authentic Chinese food—it’s American Chinese takeout, which is its own legitimate category of delicious.

16. Fish Tacos

Beer-battered or breadcrumb-coated white fish, broken into pieces and served in tortillas with cabbage slaw and sauce. The fish takes about ten minutes at 400°F. The whole meal comes together in under twenty minutes if you buy pre-shredded cabbage.

For a complete taco night, add these air fryer veggie bowls as a lighter side option that still feels substantial.

17. Chicken Parmesan

Breaded chicken cutlet topped with marinara and mozzarella. Cook the chicken at 400°F for ten minutes, top with sauce and cheese, back in for two minutes until the cheese melts. Serve over pasta or on a roll for a proper chicken parm sandwich.

This was one of the first meals that convinced me air fryers were worth the counter space. No oil splatter, no soggy breading from sitting in sauce, just crispy chicken with melted cheese on top.

18. Onion Rings

Thick-sliced onion rings in a seasoned batter or breadcrumb coating. 400°F for ten minutes, flipping halfway. They’re never quite as good as the deep-fried ones from that one diner you love, but they’re close enough for a Tuesday night.

I slice them thick—about half an inch—and separate the rings carefully. Thin ones burn before they cook through. Use sweet onions for a mellower flavor or regular yellow onions if you want that sharp onion bite.

The Learning Curve

Air fryers aren’t magic. You’ll burn things, you’ll undercook things, you’ll forget to shake the basket and end up with food that’s perfect on one side and pale on the other. That’s all normal.

The thing is, the learning curve is short. After about a week of regular use, you’ll figure out your air fryer’s quirks. They all run a little different—some run hot, some have hot spots, some take longer to heat up.

Keep notes on what works. I have a running document on my phone with cooking times and temperatures for different foods. Sounds nerdy, but it saves time when I can’t remember if chicken thighs take eighteen or twenty-two minutes.

If you’re just starting out, these beginner-friendly air fryer meals are impossible to mess up—perfect for building confidence while you learn how your specific model works.

Common Mistakes

Not preheating. Most air fryers benefit from a three-minute preheat, just like an oven. It makes a difference in how evenly things cook.

Overcrowding the basket. Air needs to circulate. If you pile everything in, you’ll end up steaming instead of air frying. Cook in batches if necessary.

Using too much oil. You don’t need much—a light spray or a teaspoon tossed with your food is plenty. More doesn’t make it crispier; it just makes it greasy.

Not cleaning it regularly. I get it, nobody wants to clean another kitchen appliance. But oil buildup affects performance and can start to smell funky. I wipe mine down after every use with this degreasing spray—takes two minutes and prevents problems later.

The Accessories Worth Buying

You don’t need a ton of accessories, but a few things make life easier. Parchment paper liners, as mentioned. A second basket if your air fryer allows it, so you can cook different items simultaneously without mixing flavors.

I also use these silicone tongs for flipping things—they won’t scratch the nonstick coating. Regular metal tongs can damage the basket over time, and nobody wants to replace an entire air fryer because they scratched up the coating.

A small spray bottle for oil is essential. I fill mine with olive oil or avocado oil and use it for everything. Better control than canned spray, no weird propellants or additives.

For serious meal planning, check out these air fryer meal prep ideas that let you cook everything on Sunday and coast through the week.

What Doesn’t Work

Wet batters are a disaster. Anything with a really liquid batter just drips through the basket. Thick batters can work, but liquid ones need to be frozen first or they’ll make a mess.

Cheese by itself melts through the basket. Learned that one with a failed attempt at halloumi. You need something to contain it—wrap it in bacon, bread it first, or put it on top of something else.

Really delicate leafy greens. Kale chips work okay if you babysit them, but spinach just flies around and burns. Some foods aren’t meant for this method, and that’s fine.

Final Thoughts

Air fryers won’t solve all your cooking problems. They won’t make you a better cook overnight, and they won’t magically transform every meal into a restaurant-quality experience. But they will make weeknight dinners easier, faster, and a whole lot less greasy.

The eighteen dinners on this list are ones I genuinely make on repeat. They taste good, they’re relatively simple, and they deliver that satisfying crispiness we all crave without the calorie bomb of traditional deep frying. Some weeks I eat air fryer dinners five nights out of seven, and I’m not bored yet.

Start with the basics—chicken, fish, vegetables—and build from there. Once you figure out your air fryer’s quirks, you’ll start experimenting with your own recipes. That’s when it gets fun. You’ll find yourself looking at regular recipes and thinking “I bet I could air fry that,” which is how I ended up with air-fried mac and cheese bites at 11 PM on a Tuesday.

The best part? You’re not sacrificing much for the convenience. The food tastes nearly identical to deep-fried versions, cooks faster than oven-baked alternatives, and leaves you feeling less weighed down after dinner. For weeknight cooking, that’s pretty much the perfect combination.

So grab your air fryer—or finally take it out of the box if it’s been sitting in your closet—and start cooking. Your weeknight dinners are about to get a whole lot easier, and your kitchen is about to smell a lot less like lingering fry oil. You can thank me later.