Air Fryer Dangers: 8 Foods to Avoid for Perfect Results
Max: Air fryers have become a kitchen favorite for those chasing crispy results with less oil. Their convenience and “healthier” cooking style have earned them a spot on countless countertops. But despite the hype,These popular kitchen tools aren’t magical machines for every recipe.
MAX Global brings you a guide to the foods that don’t work well in an air fryer—and better ways to prepare them.
Leafy Greens Just Don’t Work
Fresh leafy greens like spinach or arugula may be packed with nutrients, but they don’t belong in this type of appliance. Because of their light texture, they often blow around and cook unevenly, sometimes even burning. Instead, go for denser vegetables like broccoli, carrots, or zucchini. And if you’re determined to air-fry greens, try frozen ones—they hold more moisture and cook more evenly.
Battered and Wet-Coated Foods
If you’re thinking about making classic fried chicken in this appliance, think again, The wet batter that gives fried foods their crispy coating won’t set properly in the basket of this tool—it’ll just drip through the basket and make a mess. Instead, opt for foods that are already pre-fried and frozen. Or, try a dry breadcrumb coating that air fries better.
Whole Roasts Can Be Tricky
These appliances struggle with large cuts of meat like whole chickens or roasts. The heat can cook the outside too fast while leaving the inside underdone. A better approach is to cut meats into smaller, even-sized pieces. For poultry, placing the thicker parts (like chicken breasts) face-down helps achieve even doneness.
Popcorn? Not Really
While some tutorials claim you can make popcorn in an air fryer, the truth is—it doesn’t work well. Popcorn needs very high and consistent temperatures (around 400–460°F), and most air fryers can’t reach or maintain that reliably. Microwave or stovetop popcorn methods are still your best bet.
Cheese Meltdowns
Grilled cheese in an air fryer? Sounds good until the cheese starts melting and dripping all over the basket. Because there’s no containment like in a pan or sandwich press, gooey cheese often turns into a melted puddle. A panini press or a stovetop skillet will give you better, cleaner results.
Dry Grains and Rice
Cooking dry grains like rice, quinoa, or barley in an air fryer is a no-go. Air fryers aren’t designed to hold liquids or steam evenly. Even with accessories or special containers, the results are rarely satisfying. It’s better to stick to stovetop or rice cookers for perfectly fluffy grains.
Not the Best for Burgers
If you’re a fan of juicy, medium-rare burgers with a nicely seared crust, the air fryer probably won’t deliver. While it cooks the inside quickly, the outside often lacks the caramelized browning you get from a hot pan or grill. For a better burger, go classic with a cast-iron skillet or outdoor grill.
Toasting Bread? Think Twice
Air fryers aren’t great for making toast. Because of the high air pressure inside, crumbs can fly around and make a mess. Plus, the result tends to be uneven. Stick with a toaster or oven broiler if you want consistently crispy toast.
Tips for Getting the Best Results with an Air Fryer
Choose the right foods: Hearty vegetables, frozen fries, chicken tenders, and chopped meats are great candidates.
Mind the temperature and time: Always adjust cooking settings to avoid burning or undercooking.
Skip the liquids: Soups, stews, and sauces don’t work well in air fryers. Keep it dry for crispiness.
The air fryer is a fantastic tool—but only when you use it for the right things. Understanding its limits helps you make the most out of it and avoid disappointing meals.
Whether you’re reheating leftovers or crisping up some veggies, knowing what not to cook in an air fryer might be just as important as knowing what you can.