What foods should not be cooked in an air fryer?

Air fryers have exploded in popularity across the UK, becoming the must-have kitchen gadget for healthier, faster meals. They promise crispy chips, juicy chicken, and golden pastries with minimal oil and maximum convenience.

But despite their many wonders, air fryers aren’t perfect for everything. In fact, there are certain foods that can go horribly wrong if you try to cook them in an air fryer. Some can cause messes, damage your appliance, or simply taste awful.

In this full guide, we’ll explore exactly what foods you should avoid cooking in an air fryer, why they don’t work, and what you can do instead. We'll also tackle common mistakes, expert tips, and FAQs.

Let’s get straight into it!

Contents

• Introduction

• How Does an Air Fryer Work?

• Foods You Should NOT Cook in an Air Fryer

• Why Some Foods Don’t Work Well

• Common Mistakes to Avoid

• Foods That Need Extra Care

• Air Fryer Alternatives: What Works Better

• Pro Tips for Better Air Fryer Cooking

• FAQs

• Final Thoughts

How Does an Air Fryer Work?

First, a quick recap.
An air fryer isn’t technically frying at all. It’s more like a powerful mini convection oven.

• Hot air circulates rapidly around the food.

• A fan helps crisp up the outside while keeping the inside tender.

• Little or no oil is required.

• Cooking is quicker than using a traditional oven.

Because air fryers rely on airflow and dry heat, they’re brilliant for foods that benefit from crispiness. Think chips, breaded chicken, roast veggies.

But for wet batters, delicate foods, or super light items, air fryers can struggle badly.

Foods You Should NOT Cook in an Air Fryer

Here’s the definitive list of foods that generally do NOT belong in your air fryer:

1. Wet Batter-Coated Foods

Examples:

• Tempura

• Beer-battered fish

• Homemade battered chicken

Why not?
The batter needs to set instantly (like when deep frying in oil). In an air fryer, it drips through the basket before it cooks, making a gloopy mess and ruining your appliance.

Better alternative:
Pre-cooked frozen battered items (like frozen fish fingers) work fine. Homemade battered foods? Stick to deep frying or baking.

2. Leafy Greens (Raw)

Examples:

• Spinach

• Loose lettuce

• Watercress

Why not?
Leafy greens are too lightweight. The air fryer’s fan blows them around wildly, causing uneven cooking — or worse, burning.

Better alternative:
If you want crispy greens, lightly coat in oil and roast in a conventional oven where airflow is less aggressive.

3. Cheese (On Its Own)

Examples:

• Slices of cheddar

• Grated cheese

• Camembert (unbreaded)

Why not?
Cheese melts rapidly before it can crisp up. It’ll ooze everywhere, stick to the basket, and cause smoke.

Better alternative:
If you want air fryer cheese, use breaded versions like mozzarella sticks or bake camembert in its box in an oven.

4. Whole Roasts (If Too Big)

Examples:

• Large whole chickens

• Large joints of beef

Why not?
Air fryers are relatively small inside. Big joints can block airflow, leading to uneven cooking — burnt outside, raw inside.

Better alternative:
Cook smaller cuts (like chicken thighs) or use a standard oven for full roasts.

5. Popcorn

Why not?
Popcorn kernels need extremely high, consistent heat. Air fryers can’t maintain the exact right temperature — you’ll end up with a few burnt pieces and loads of unpopped kernels.

Better alternative:
Use a stovetop method or a microwave popcorn maker.

6. Raw Grains and Pasta

Examples:

• Rice

• Quinoa

• Dried pasta

Why not?
These need to boil in water to cook properly. An air fryer uses dry heat, so grains stay hard and uncooked.

Better alternative:
Boil them traditionally, then if you want crispy rice or pasta bakes, you can finish them in the air fryer.

7. Saucy Dishes

Examples:

• Stews

• Casseroles

• Curries

Why not?
Liquid-heavy dishes can spill, burn, and create a nightmare to clean. Air fryers aren’t built to hold lots of liquid.

Better alternative:
Slow cookers, hobs, and ovens are much better for anything soupy or saucy.

8. Burgers (Depending on Type)

Why not?
Some air fryers can cook burgers fine — but homemade, super juicy burgers can drip fat, causing smoke and flare-ups.

Better alternative:
Use leaner mince or cook burgers in a grill pan to control dripping fat.

9. Delicate Fish

Examples:

• Fresh cod fillets

• Plaice

• Flounder

Why not?
Delicate fish can fall apart in the air fryer basket, sticking and becoming mushy.

Better alternative:
Choose firmer fish (like salmon) or cook delicate fish in foil parcels inside the oven.

10. Pastries with High-Butter Content

Examples:

• Croissants

• Puff pastry treats

Why not?
The high butter content melts quickly, causing pastries to slip, burn, or collapse. You lose the perfect flakiness.

Better alternative:
Oven baking gives pastries the gradual, even heat they need to puff properly.

Why Some Foods Don’t Work Well

In general, air fryers struggle with:

• Wet batters (no instant crust formation)

• Very lightweight items (blown around by fans)

• Foods needing boiling (no water element)

• Excess liquids (sauces, marinades dripping)

• Large roasts (restricted airflow)

• Fatty foods (grease can smoke heavily)

Understanding these weaknesses helps you choose the right foods and methods.

Common Mistakes to Avoid

Here are some classic air fryer errors many Brits make:

• Overcrowding the basket – prevents crisping.

• Not patting food dry first – soggy results.

• Using too much oil – causes splatter and smoke.

• Skipping preheating – uneven cooking.

• Ignoring turning/flipping – leads to burnt tops and raw undersides.

Foods That Need Extra Care (But Can Work)

Some foods aren’t automatic no-go’s — they just need careful handling.

Master these techniques, and your air fryer repertoire expands beautifully.

Air Fryer Alternatives: What Works Better

Sometimes, it’s simply smarter to use another appliance.

Mixing and matching your appliances helps avoid disappointment — and saves your air fryer from unnecessary abuse!

Pro Tips for Better Air Fryer Cooking

Here are some expert strategies from seasoned air fryer users:

• Invest in silicone liners or trays – easier cleanup, better air circulation.

• Flip or shake halfway through cooking – essential for even crispiness.

• Preheat your air fryer – just 2–3 minutes makes a huge difference.

• Cut food into uniform sizes – ensures even cooking.

• Use a light mist of oil spray – too much oil pools and smokes.

Also: Don’t be afraid to experiment — just avoid the real no-no foods we’ve discussed!

FAQs

Q: Can I cook battered fish in an air fryer?
A: Only if it’s frozen and pre-cooked. Fresh wet batter will make a mess.

Q: Why does my air fryer smoke when cooking bacon?
A: High fat content dripping onto the hot element. Use lower temperatures and a drip tray.

Q: Can I put foil in an air fryer?
A: Yes — but don’t cover the entire basket. Leave room for airflow.

Q: How do I stop my chips from being soggy?
A: Dry them thoroughly after soaking, don’t overcrowd the basket, and use a little oil.

Q: Are air fryers healthier than deep frying?
A: Definitely — you use much less oil and still get crispy results.

Final Thoughts

While air fryers are brilliant for loads of everyday foods, they aren’t magic machines that can cook anything. Certain items — like battered fish, popcorn, delicate greens, and raw grains — just don’t belong inside them.

By knowing what to avoid, and adapting your techniques, you’ll get far better, more consistent results — saving time, saving money, and avoiding messy disasters.

Stick to crispy foods, light oil coatings, and small, even pieces, and your air fryer will be your best kitchen mate for years to come.

Happy cooking — and happy eating! 🍽️✨