Air Fryer Temperature Chart: What to Cook at Which Setting

What temperature should I set my air fryer to?

The short answer: most air fryer cooking happens between 350°F and 400°F (175°C to 200°C). That range crisps the outside while cooking the inside for the majority of foods—chicken, potatoes, frozen snacks, and reheated leftovers all fall here. Lower temperatures, around 300°F to 325°F (150°C to 165°C), are for delicate items or thicker cuts that need gentler heat to cook through without burning.

Your model's temperature dial or digital controls may run slightly hotter or cooler than the displayed number. If you notice food browning too fast on the outside while the center is still raw, drop the temperature by 25°F (about 14°C) and add a few minutes of cook time. Conversely, if food comes out pale and soft, raise the temperature by 25°F.

Preheating matters. Most air fryers reach temperature in 3 to 5 minutes. Starting with a hot basket gives you more predictable browning and helps food crisp evenly. If your model has a preheat function, use it; if not, run the air fryer empty for 3 minutes at the target temperature before adding food.

Chicken and poultry: 375°F for pieces, 350°F for breasts

Chicken thighs, drumsticks, and wings crisp best at 375°F (190°C). At this temperature, the skin renders and turns crunchy in about 25 to 30 minutes for bone-in pieces, while the meat stays moist. Flip halfway through so both sides brown evenly. For wings, you can push to 400°F (200°C) for the last 5 minutes if you want extra-crispy skin.

Boneless chicken breasts are leaner and dry out easily. Cook them at 350°F (175°C) for 18 to 22 minutes, depending on thickness. Check the internal temperature with an instant-read thermometer—165°F (74°C) is the safe minimum. If you're cooking a whole chicken breast that's more than 1 inch thick, consider pounding it to an even thickness first.

Frozen breaded chicken tenders or nuggets are the exception: they're already cooked and just need reheating and crisping. A single layer at 400°F (200°C) for 8 to 10 minutes works well. Avoid stacking frozen pieces, as they'll steam instead of crisp.

Vegetables: 375°F for crisp, 400°F for roasted

Most vegetables turn out best at 375°F (190°C). At this temperature, they soften and develop browned edges without burning. Toss them in a small amount of oil—about 1 teaspoon per cup of vegetables—and season before cooking. Shake the basket once or twice during cooking for even browning.

Hard vegetables like potatoes, carrots, and Brussels sprouts benefit from a hotter 400°F (200°C) roast. The higher heat creates a caramelized exterior while the inside becomes tender. Cut them into uniform pieces, about 1-inch chunks, and give them 15 to 20 minutes. Softer vegetables like zucchini, bell peppers, and mushrooms cook faster and can become mushy if overdone, so start checking at 8 to 10 minutes.

Frozen vegetables are an easy option. They release water as they cook, so you don't need to thaw them first—just add a little oil and cook at 400°F (200°C) for 10 to 12 minutes. The extra heat helps evaporate moisture and prevents sogginess.

Frozen foods and snacks: 400°F is the sweet spot

Frozen french fries, mozzarella sticks, onion rings, and similar snacks are designed to crisp at high heat. 400°F (200°C) is the standard setting for most frozen appetizers. Cook times vary widely by item, so check the package directions and reduce the time by about 20% compared to oven instructions, since air fryers cook faster.

For fries, a single layer in the basket is essential. Overcrowding traps steam and makes them limp. If you're cooking more than the basket holds, do it in batches. Shake the basket every 5 minutes to redistribute the fries for even crispness. Crinkle-cut fries take 12 to 15 minutes, while thin shoestring fries may be done in 8 to 10.

Frozen foods that are breaded or battered, like fish sticks or chicken nuggets, also work well at 400°F (200°C). The hot air quickly dries the coating and creates a crunchy texture. Always check that the center is hot and, for meat items, that it reaches a safe internal temperature.

Baked goods and delicate items: 300–325°F

Baked goods in an air fryer need lower temperatures because the hot air circulates rapidly and can brown the outside before the inside sets. Muffins, cupcakes, and small cakes do well at 300°F (150°C) to 325°F (165°C). Use silicone liners or small pans that fit inside the basket, and check for doneness with a toothpick a few minutes before the suggested time.

Cookies and scones also bake at 300°F (150°C) to 325°F (165°C). The lower heat lets them spread and rise without scorching the edges. Because air fryers are smaller than ovens, you'll likely need to bake in batches. Let the basket cool slightly between batches to avoid over-browning the next round.

Reheating baked goods like pastries, bagels, or pizza is different: you want to revive crispness, not bake. A quick 2 to 3 minutes at 350°F (175°C) works for most. For pizza, 400°F (200°C) for 3 to 4 minutes gives a crunchy crust without drying the toppings.

How to adjust for your specific air fryer

Every air fryer runs a little differently. Convection fan speed, basket size, and wattage all affect how quickly food cooks. A smaller, higher-wattage model may cook faster than a larger one. Start with the temperatures in this guide, but rely on visual cues: golden-brown color, crispy texture, and an internal temperature that meets safety guidelines.

If your food is consistently undercooked at the suggested time, increase the temperature by 25°F (about 14°C) rather than extending the time by a lot. Longer cooking at a lower temperature can dry out food, especially meats. Conversely, if the outside burns before the inside is done, lower the temperature and add a few minutes.

Keep a simple log of what worked for your favorite foods—temperature, time, and how full the basket was. Over time you'll build a personal reference that's more accurate than any generic chart. And when trying a new recipe, check at the minimum time and add 1 to 2 minutes as needed; you can always cook longer, but you can't undo overcooking.