Air fryers are fast, efficient, and great for turning out crispy fries, juicy burgers, and perfectly browned hot dogs. But not every food works well with that blazing-hot convection heat. After years of testing, we’ve found some ingredients just aren’t worth the mess, cleanup, or disappointment.
Leafy greens like spinach or kale can burn to a crisp. Shellfish turns rubbery in minutes. Even chicken breast can dry out into something you’d rather not chew. Other foods leak, splatter, or cook unevenly, leaving you with a half-raw, half-burnt disaster.
Want to skip the trial and error? Here are 8 foods we’ve learned to keep far away from the air fryer — unless you’re into ruined dinners and endless scrubbing.
1) Boneless pork chops
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A perfectly cooked pork chop is a delight, but lean cuts dry out quickly in an air fryer. Bone-in pork chops or fattier cuts handle the heat better, but lean, boneless chops lose their juiciness fast. If you must cook them in an air fryer, use a lower temperature and add some fat to keep them moist.
2) Spinach and leafy greens
Leafy greens like spinach, kale, and chard are a bad match for the air fryer. The hot convection air makes them fly around and burn. Solid veggies such as Brussels sprouts or zucchini fare much better. Greens are best sauteed, steamed, or stewed.
3) Steak and most cuts of beef
While steak reheats fine, cooking it from raw in an air fryer often results in a tough, rubbery texture. The basket doesn’t get hot enough to create a proper sear. For the best results, stick to a hot cast-iron skillet or grill. One exception: burgers, which can come out great in an air fryer.
4) Boneless chicken breasts
Boneless chicken breasts lack fat and tend to dry out fast in the air fryer. Wings, thighs, and bone-in pieces do much better. If you want to air fry breasts, coat them in breadcrumbs or batter to keep them juicy.
5) Large cuts of meat
Big cuts of beef, pork, or lamb do best with a low-and-slow method like braising or smoking. In an air fryer, the outer layer can burn before the inside is fully cooked. Use a Dutch oven, slow cooker, or smoker instead.
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6) Naked broccoli
Air-frying uncovered broccoli leads to charred, dry florets. If you wrap broccoli in foil, you can roast it successfully, but leaving it bare will singe the edges into something far from appetizing.
7) Shellfish
Shellfish like clams and mussels need liquid to cook properly. Without it, they overcook and become chewy and rubbery. They’re better off in a pot, where they can steam gently.
8) Most baked goods
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While some baking is possible in an air fryer, most traditional cakes and cookies overcook or burn when using standard oven times and temperatures. If you want to bake, use air fryer-specific recipes rather than adapting oven instructions.
Final takeaway
The air fryer is amazing for many foods, but these eight are best avoided if you want to keep your dinner (and your appliance) in good shape. Stick to recipes that play to its strengths, and you’ll save yourself a lot of frustration — and scrubbing.