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10 Ultimate Air Fryer Masterclass Recipes

groups4 servingsspeedMediumcountertopsPrep: 480 minsskilletCook: 120 minsscheduleTotal: 600 minsoutdoor_grillAir-friedlocal_fire_departmentMild
Allergens:warningGlutenwarningSoywarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total

schedulePrepare in advance

  • circleRoasted chicken stock needs to be slow-cooked for 8-12 hours in advance.10h
  • circleDried chickpeas need to be soaked in water overnight (8 hours).8h
  • circleChicken thighs need to be marinated in dark soy marinade overnight (8 hours).8h
  • circleCoated chicken wings need to rest on a wire rack in the fridge for 1-2 hours to dry out the skin.1h
01
Active Cooking
00:01:00
warningStay safe

Handle sharp chef knife with care when carving chicken joint bones, otherwise blade may slip.

Break down 1 whole chicken (1800g) into breasts, thighs, wings, drumsticks, carcass, and skin. Save breasts and thighs for later. Place chicken carcass, drumsticks, and skin into air fryer basket. Air fry at 375°F (190°C) for 25 minutes until skin and bones are deeply golden brown and fat is fully rendered.

local_fire_department375°F (190°C), 25 minutes
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Watch out

Carefully pour off rendered chicken fat from the bottom of the air fryer into a small jar to save for cooking oil, otherwise hot fat may splash.

Ingredients:whole chicken (1800 g)
Tools:Air fryerChef knife
02
Waiting Time
00:01:52

Transfer roasted chicken bones into slow cooker or stockpot. Add 1 split head of garlic, 1 sliced yellow onion, and 2L cold water. Cover and slow cook on low for 8 to 12 hours until deep golden and rich. Strain stock through fine mesh sieve and season with 1 tsp salt.

local_fire_departmentLow heat, 8-12 hours
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Watch out

Do not boil stock violently, otherwise broth will become cloudy rather than clear.

Ingredients:Garlic (1 head)Onion (1 piece)water (2 l)Salt (5 g)
Tools:Slow cookerColander / Strainer
03
Active Cooking
00:02:42

Unwrap 400g firm tofu and tear into irregular bite-sized chunks into air fryer basket. Spray with 1 tbsp cooking oil spray and season with 0.5 tsp salt. Air fry at 375°F (190°C) for 10 minutes, toss basket, then air fry 5 minutes more until craggy and crisp.

local_fire_department375°F (190°C), 15 minutes
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Watch out

Tear tofu rather than slice with knife

craggy torn edges create maximum surface crispiness

Ingredients:firm tofu (400 g)Cooking oil spray (15 ml)Salt (3 g)
Tools:Air fryer
04
Preparation
00:04:41

Soak 200g dried chickpeas in 800ml water overnight for 8 hours. Drain and roll dry in kitchen towel. Place soaked chickpeas in food processor with 0.5 onion, 2 garlic cloves, 15g fresh basil, 15g parsley, 1 tbsp lemon juice, and 1 tsp salt. Pulse until coarse paste.

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Watch out

Do not use canned cooked chickpeas

dried soaked chickpeas are mandatory so falafel holds together without flour

Ingredients:chickpeas (200 g)water (800 ml)Onion (0.5 piece)Garlic (2 clove)basil (15 g)parsley (15 g)lemon (1 tbsp)Salt (5 g)
Tools:Food processor
05
Active Cooking
00:05:11

Scoop falafel mixture with spoon and shape into small oval patties. Arrange 8-9 patties in single layer inside air fryer basket. Air fry at 370°F (188°C) for 8-9 minutes until exterior turns crispy and golden brown.

local_fire_department370°F (188°C), 8-9 minutes
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Watch out

Do not overlap falafel patties in basket, otherwise sides will stay soft instead of crisping up.

Tools:Air fryer
06
Active Cooking
00:07:06

Thinly slice 2 small yellow onions. Remove air fryer tray grill, place sliced onions directly into bottom basket, and spray with 1 tbsp cooking oil spray. Air fry at low heat 300°F (150°C) for 15 minutes until dehydrated, dark brown, sweet, and crispy.

local_fire_department300°F (150°C), 15 minutes
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Watch out

Keep air fryer at low heat 300°F

higher temperature will scorch onions black before caramelizing

Ingredients:Onion (2 piece)Cooking oil spray (15 ml)
Tools:Air fryer
07
Active Cooking
00:07:30

Grate 80g cheddar cheese across 2 slices of sourdough bread. Top one side with crispy caramelized onions and 2 heirloom tomato slices. Close sandwich. Coat top and bottom bread with 15g melted butter or oil spray. Air fry at 350°F (175°C) for 8 minutes until toasted golden and cheese melts.

local_fire_department350°F (175°C), 8 minutes
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Watch out

Lightly weigh down top slice if air fryer fan is high, otherwise circulating air may blow top slice off.

Ingredients:Sourdough Bread Slices (2 slice)cheddar cheese slices (80 g)Tomato (2 slice)butter (15 g)
Tools:Box graterAir fryer
08
Active Cooking
00:08:23

Season 250g skinless salmon fillet with 0.5 tsp salt, 0.25 tsp black pepper, and coat with 1 tsp olive oil. Place in air fryer basket. Set to Broil setting at high 450°F (230°C) for 5 minutes. Open basket, brush top with 40ml teriyaki glaze, and broil 2 more minutes until glazed and bubbling.

local_fire_departmentBroil 450°F (230°C), 7 minutes total
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Watch out

Apply teriyaki sauce only during the last 2 minutes, otherwise sugar glaze will burn black at 450°F.

Ingredients:salmon fillets (250 g)crushed black pepper (2 g)olive oil (5 ml)Teriyaki sauce (40 ml)
Tools:Air fryer
09
Active Cooking
00:09:52

Toss 200g broccoli florets with 1 tbsp olive oil and 0.5 tsp salt in air fryer basket. Air fry at 385°F (195°C) for 8 minutes until edges are charred and crispy. Assemble bowl with 400g cooked white rice, sliced teriyaki salmon, and roasted broccoli.

local_fire_department385°F (195°C), 8 minutes
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Watch out

Do not overcrowd basket so air circulates properly to char broccoli edges without steaming them soft.

Ingredients:broccoli (200 g)olive oil (15 ml)Salt (3 g)cooked white rice (cold, day-old) (400 g)
Tools:Air fryer
10
Preparation
00:10:37
warningStay safe

Wash hands thoroughly after handling raw marinating chicken to avoid cross-contamination.

Place 400g skin-on boneless chicken thighs in bowl. Grate in 3 garlic cloves and 10g fresh ginger. Add 5g five-spice powder, 30ml dark soy sauce, and 15ml honey. Massage sauce evenly into chicken. Cover and marinate in refrigerator overnight (8 hours).

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Watch out

Use dark soy sauce for deep caramel color and rich flavor

regular soy sauce gives lighter color

Ingredients:Garlic (3 clove)ginger (10 g)five-spice powder (5 g)dark soy sauce (30 ml)honey (15 ml)
Tools:Mixing bowl
11
Active Cooking
00:11:11

Place marinated chicken thighs skin-side up in air fryer basket. Air fry at 385°F (195°C) for 10-12 minutes until skin is crackly crispy and charred brown. Slice chicken and serve over white rice.

local_fire_department385°F (195°C), 10-12 minutes
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Watch out

Place chicken skin-side up facing heating element so fan forces max rendering and crispiness.

Tools:Air fryer
12
Active Cooking
00:12:20

Pulse 100g cornflakes in food processor into coarse crumbs. Set up 3 breading bowls: 50g flour, 2 beaten eggs, and cornflake crumbs. Dredge 400g chicken tenders in flour, dip in egg, press into cornflakes. Place in basket and air fry at 380°F (193°C) for 8-10 minutes until crunchy golden.

local_fire_department380°F (193°C), 8-10 minutes
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Watch out

Press cornflake crumbs firmly onto chicken so coating stays attached during air frying.

Ingredients:Cornflakes (100 g)all-purpose flour (50 g)eggs (2 piece)
Tools:Air fryerFood processor
13
Active Cooking
00:13:35

Cut 500g Burbank potatoes into uniform thin fries. Boil in pot with 1.5L water and 1 tbsp salt for 10 minutes until tender inside but holding shape. Drain thoroughly through sieve.

local_fire_departmentBoiling water, 10 minutes
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Watch out

Do not overboil potatoes into mush, otherwise fries will crumble when tossed.

Ingredients:Potatoes (500 g)water (1.5 l)Salt (15 g)
Tools:SaucepanColander / Strainer
14
Active Cooking
00:14:03

First cook: Spray drained fries with 1 tbsp oil spray, air fry at 385°F (195°C) for 10 minutes until pale skin forms. Second cook: Spray again, air fry at high heat 400°F (205°C) for 8-10 minutes, shaking basket every 1-2 minutes until blistering golden crisp. Season with 1 tsp salt.

local_fire_department400°F (205°C), 18-20 minutes total
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Watch out

Shake air fryer basket vigorously every 1-2 minutes during second fry, otherwise fries in center will remain soft.

Ingredients:Cooking oil spray (15 ml)Salt (5 g)
Tools:Air fryer
15
Preparation
00:14:58

Split 600g chicken wings into drumettes and flats. Place in bowl with 2 tbsp flour, 25g Chipotle BBQ spice rub, and 0.5 tsp salt. Toss until evenly coated. Rest wings on wire rack in refrigerator for 1-2 hours so skin dries out.

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Watch out

Chilling wings on wire rack to dry the skin is key to achieving deep crackly crust without deep frying.

Ingredients:all-purpose flour (30 g)Chipotle BBQ spice rub (25 g)Salt (2 g)
Tools:Mixing bowl
16
Active Cooking
00:16:08

Arrange dried wings in single layer inside air fryer basket. Give a light spray with 1 tsp cooking oil spray. Air fry at high heat 400°F (205°C) for 9 minutes. Flip wings and air fry for 2 additional minutes (11 minutes total) until skin turns crackly and golden brown.

local_fire_department400°F (205°C), 11 minutes
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Watch out

Do not crowd wings tightly together

leave small gaps between each wing so hot air circulates freely

Ingredients:Cooking oil spray (5 ml)
Tools:Air fryer

groceryAll Ingredients

whole chicken1800 g
Garlic2 head
Onion3 piece
water4.3 l
Salt25 g
firm tofu400 g
Cooking oil spray60 ml
chickpeas200 g
basil15 g
parsley15 g
lemon1 tbsp
Sourdough Bread Slices2 slice
cheddar cheese slices80 g
Tomato2 slice
butter15 g
salmon fillets250 g
crushed black pepper2 g
olive oil30 ml
Teriyaki sauce40 ml
broccoli200 g
cooked white rice (cold, day-old)400 g
ginger10 g
five-spice powder5 g
dark soy sauce30 ml
honey15 ml
Cornflakes100 g
all-purpose flour80 g
eggs2 piece
Potatoes500 g
Chipotle BBQ spice rub25 g

blenderAll Tools Needed

Air fryerChef knifeSlow cookerColander / StrainerFood processorBox graterMixing bowlSaucepan