Best Air Fryers: Top Picks for Crispy Results Without Deep Frying

Our top pick is the Ninja AF101 Air Fryer 4 Quart (top pick), because crispiest fries of any model in head-to-head comparisons. The runner-up is the COSORI Air Fryer Max XL 5.8 Quart, followed by the Ninja DZ201 Foodi 8 Quart 6-in-1 DualZone Air Fryer.

For most buyers, yes. It ranks #1 in our air fryers research, though 4-quart basket is honestly sized for 1 to 2 people.

An air fryer is a compact convection oven, a heating element above the food and a high-speed fan that circulates hot air at 300 to 400 degrees per minute through a basket or tray. The high-velocity air flow strips the moisture layer from the food's surface rapidly, producing the crispy crust associated with deep frying without submerging the food in oil. The mechanism is the same as oven convection but concentrated in a smaller cavity with a higher fan speed, the smaller space and faster airflow produce the crisping effect faster than a standard convection oven. For foods that rely on oil for flavor and texture (confited duck, actual fried chicken): an air fryer produces a similar texture without the oil, but the flavor is distinct. For frozen foods, vegetables, and foods that benefit from dry-heat crisping: air frying is an effective and lower-fat method.

1 to 2 people: 2 to 4-quart basket, fits a single serving of fries, 4 to 6 wings, or 2 chicken breasts. 2 to 4 people: 5 to 6-quart basket, fits a pound of fries, 8 to 10 wings, or a whole small chicken. 4 to 6 people: 7 to 8-quart basket or dual-basket, fits a full pound of wings with space, two separate foods simultaneously in dual-basket models. Large households or batch cooking: dual-basket (Ninja Foodi 2-basket) or an air fryer toaster oven (Ninja DT201), the most food per cycle without multiple batches.

Most air fryers reach operating temperature in 2 to 5 minutes, faster than an oven (15 to 20 minutes) and faster than a toaster oven (5 to 10 minutes). Many recipes skip preheating for air fryers because the small cavity heats so quickly that preheating provides minimal additional benefit vs the time cost. For frozen fries and items that need an immediate high-heat exterior: preheating 2 to 3 minutes produces slightly crispier results. For chicken, fish, and items that cook through during the cycle: starting cold produces the same result as preheating. Rule of thumb: preheat when the recipe specifically calls for it, or when crisping a room-temperature item that benefits from an immediate sear.

Wet batters: tempura, beer batter, wet pancake-style coatings. The batter drips through the basket and burns on the element before it cooks onto the food. Use breadcrumbs or a dry coating instead. Cheese on its own: melts and drips before crisping. Use cheese as a topping on a solid food base. Fresh leafy greens: the fan blows lightweight leaves around the basket and burns them at the element. Roast denser vegetables (broccoli, zucchini, potatoes) instead. Large volumes of liquid: no sauces or soups in the basket, it is not a container. Very large whole joints: a 5-pound bone-in leg of lamb does not fit a standard basket; use an oven or a large toaster oven air fryer.

The basket coating in most air fryers is non-stick (PTFE or ceramic), but food still sticks when: the basket is not properly preheated (cold non-stick causes more sticking than warm), the food is very low in fat (lean prote in sticks more than fatty cuts), or the food is not moved during cooking. Fixes: lightly spray the basket and the food with a neutral oil (avocado, grapeseed) before cooking, even for foods described as 'no oil needed.' Shake or flip food at the halfway point. Do not overcrowd the basket, food touching other food steams instead of crisping and is more likely to stick at contact points. For cleanup: soak the basket in warm soapy water immediately after use before the residue dries, most residue releases in 5 to 10 minutes of soaking.