Level Up Your Cooking

Techniques

The methods that separate okay air fryer food from genuinely crispy, flavorful results.

The Dry Brine

24h before cooking proteins

Salt your chicken, pork, or steak generously with kosher salt and refrigerate uncovered for 2-24 hours. The salt draws out moisture, dissolves, then gets reabsorbed — deeply seasoning the meat while the surface dries out for maximum crispiness.

Steps

1.Pat protein dry with paper towels

2.Season with 3/4 tsp kosher salt per pound

3.Place on a wire rack over a plate, uncovered in the fridge

4.Wait 2-24 hours (longer = better, up to 24h)

5.Do NOT rinse — season with remaining spices and air fry

Best for:Chicken thighsPork chopsSteakChicken wings

The Cornstarch Coat

Right before cooking

A light dusting of cornstarch on vegetables and proteins creates an ultra-crispy shell without heavy breading. Mix with your spice pack for even more flavor.

Steps

1.Toss food in a thin layer of oil (1-2 tsp)

2.Sprinkle with 1-2 tbsp cornstarch per pound

3.Add spice pack or seasoning

4.Toss until evenly coated — no clumps

5.Air fry at 400°F, shaking halfway

Best for:TofuCauliflowerChicken wingsSweet potato fries

The Frozen-to-Crispy Method

Cooking straight from frozen

Frozen food can go directly into the air fryer — no defrosting. The key is starting at a lower temp, then blasting hot at the end.

Steps

1.Place frozen food in a single layer (no oil needed)

2.Start at 360°F for first 60% of cook time

3.Shake basket, increase to 400°F for remaining time

4.The two-stage method prevents burning outside while inside stays frozen

Best for:Frozen friesChicken nuggetsFish sticksFrozen veggies

The Parchment Sling

Cooking delicate or saucy items

Create a parchment paper sling with raised edges to catch sauces and prevent delicate foods from falling through. Essential for marinated items.

Steps

1.Cut parchment to basket size with 1-inch raised edges

2.Fold and crease edges to create a shallow tray

3.Place food on the sling — sauce stays contained

4.Remove sling after cooking for zero cleanup

Best for:Marinated chickenFish filletsNachosMini pizzas

The Reverse Sear

Thick steaks and chops

Cook low first to bring the interior to temp evenly, then blast at max heat for a seared exterior. Results in edge-to-edge perfect doneness.

Steps

1.Season steak, bring to room temp (30 min)

2.Air fry at 250°F until 10°F below target internal temp

3.Rest 5 minutes while air fryer preheats to 450°F (or max)

4.Sear at max heat for 2-3 minutes per side

5.Use an instant-read thermometer (125°F for medium-rare)

Best for:RibeyeNY stripThick pork chopsFilet mignon

The Steam Hack

Reheating or when moisture matters

Place a small ramekin of water in the basket alongside your food. The steam prevents drying out while still allowing crisping — perfect for reheating pizza, bread, and leftovers.

Steps

1.Fill a small oven-safe ramekin with 2 tbsp water

2.Place in the corner of the basket

3.Add food alongside (not touching the water)

4.Air fry at 325-350°F until heated through

5.The steam keeps interiors moist while exterior crisps

Best for:Leftover pizzaDinner rollsFried chicken reheatDay-old fries

Pair with Spice Packs →Beginner's Guide