How Long and What Temperature to Air-Fry Your Protein
I’ll be the first to tell you how helpful having an air-fryer can be.
Not only can you prepare your meat and fish faster than in an oven or on a stove, but it often tastes better too.
However, if you’ve ever used an air-fryer, you know that the same temperatures and cook times you’d use for an oven don’t apply to an air-fryer.
So, I created this article to act as a go-to resource for whenever you want to air-fry your protein.
What’s my source, you ask? ChatGPT. That’s who. The paid version, too. So you know it’s legit.
Chicken:
Breasts: 360°F (182°C) for 22-25 minutes
Thighs: 360°F (182°C) for 22-25 minutes
Drumsticks: 370°F (188°C) for 20-25 minutes
Turkey:
Breasts: 350°F (177°C) for 25-30 minutes per pound (depending on thickness)
Ground patties: 360°F (182°C) for 15-20 minutes
Beef:
Steak: 400°F (204°C) for 12-15 minutes (medium-rare) or 15-20 minutes (medium-well)
Ground beef patties: 375°F (191°C) for 15-20 minutes
Pork:
Chops: 380°F (193°C) for 12-14 minutes
Tenderloin: 400°F (204°C) for 18-22 minutes
Bacon: 400°F (204°C) for 8-10 minutes
Fish:
Salmon: 400°F (204°C) for 10-12 minutes
Tuna: 400°F (204°C) for 8-10 minutes
Cod: 400°F (204°C) for 10-12 minutes
Shellfish:
Shrimp: 400°F (204°C) for 6-10 minutes
Scallops: 400°F (204°C) for 6-8 minutes
Crab legs: 380°F (193°C) for 5-7 minutes
Lamb:
Chops: 400°F (204°C) for 12-15 minutes
Leg: 325°F (163°C) for 20-25 minutes per pound
Game meats:
Venison steak: 400°F (204°C) for 12-15 minutes (medium-rare)
Bison steak: 400°F (204°C) for 12-15 minutes (medium-rare)
Organ meats:
Liver: 370°F (188°C) for 8-10 minutes
Kidney: 370°F (188°C) for 10-12 minutes
These times and temperatures are general guidelines, and actual cooking times may vary depending on the thickness and size of the meat, as well as individual air fryer models. Always ensure that the internal temperature of the meat reaches the recommended safe temperature for consumption, and adjust cooking times accordingly.
