9 Items You Should Never Put In Your Air Fryer

Air fryers have revolutionized the way I cook, giving me a convenient and healthier alternative to deep frying. Their versatility is unmatched, and I’ve found myself trying all sorts of recipes with them. Yet, not everything is suitable to toss into an air fryer, and some things can even be dangerous.

I’ve learned that knowing what not to put in an air fryer can save me from potential disasters and keep my meals tasting great. Whether it’s because of the potential mess, safety hazards, or just poor results, being cautious with what I use in my air fryer is crucial for keeping my kitchen running smoothly.

Wet Batters

When I first got my air fryer, I learned the hard way that wet batters are a no-go. The batter doesn’t fluff up nicely like it does in a deep fryer. Instead, it just kind of slips right off, making a mess in the basket and leaving me with disappointment instead of fried goodness.

If I’m craving something with a batter, like fish sticks, using a dry coating works much better. The air fryer does a great job making those coatings crispy, while the wet ones just don’t hold up—it’s a lesson in trial and error that I quickly learned.

I also tried making homemade corn dogs once, and let me tell you, it was a disaster. The batter ended up pooling at the bottom, and it was not what I had in mind. So, wet batters are definitely best saved for deep frying adventures.

Whole chickens

Cooking whole chickens in an air fryer can be tricky for a few reasons. They often require flipping and adjusting to ensure even cooking, which can get messy. I’ve tried putting a whole chicken in my air fryer before, and it’s hard to get the skin just right.

The bird needs proper seasoning too. Simply tossing a whole chicken in the air fryer might not yield the most flavorful results. It’s important to prepare it well before cooking.

Also, the size of the chicken matters. If it’s too big, it won’t cook evenly or might not fit at all. Air fryer whole chicken recipes often suggest specific sizes to avoid these issues.

Sugary items

I’m a fan of sweets, but putting sugary items in an air fryer isn’t the best idea. When sugar heats up to high temperatures, it caramelizes quickly and can become a sticky mess.

I once tried air-frying a sugary treat, and it left quite a cleanup. The sticky residue didn’t just coat the food—it spread inside the fryer. This can be tough to clean and could damage the fryer over time.

Next time I’m craving something sweet, I might just stick with the oven or stove. They seem to handle sugary foods much better, leaving me with delicious treats and a clean kitchen.

Overly Fatty Foods

When I use my air fryer, avoiding overly fatty foods is a game changer. Air fryers work by circulating hot air around the food, and too much fat can cause smoking. This messes up my kitchen vibe and isn’t great for the air fryer either.

Foods like bacon, while tempting, won’t cook well. They release excess grease, which means smoke and even splatters everywhere. I’ve found that leaner cuts or using only a little oil work much better.

Even though I’m tempted, I steer clear of heavy, greasy foods in my air fryer. It keeps my meals healthier and ensures everything comes out crispy, not soggy. For more tips, check out advice from Better Homes & Gardens.

Cheese Blocks

I learned the hard way that putting cheese blocks in an air fryer is a recipe for a mess. The intense heat can cause the cheese to melt quickly and drip all over the place.

If you’re making something like cheese on toast, shredded cheese or thin slices might work. Adding cheese at the end of cooking can also help, as there’s enough residual heat to melt it without ruining the meal. Clean-up becomes way easier, too!

If you really want to cook cheese in an air fryer, using a different technique is key. A classic dish like cheese on toast can be made by applying cheese on top after the bread crisps up. It can give you the cheesy goodness without the fuss.

Large bone-in cuts

When it comes to air frying, large bone-in cuts aren’t the best choice. I’ve tried it, and trust me, the results can be underwhelming. The air fryer, while fantastic for many foods, doesn’t quite deliver with these hefty cuts like whole chickens or big ribs.

Why? Well, the air fryer struggles with uneven cooking for larger cuts. It often leaves parts of the meat undercooked, which is not what anyone wants for dinner. The outside might look perfect, but the inside could be a different story.

I’ve found it’s better to stick with the oven or grill for these big pieces. They provide the right heat distribution to ensure everything’s cooked just right. Not to mention, air fryers are better suited for smaller, quicker bites, which get that delicious crispiness we all love.

Leafy greens

I learned the hard way that putting leafy greens in an air fryer is not a great idea. They’re too light, and the air circulation tends to blow them around instead of cooking them. This means you won’t get the crispy veggie chips you might be hoping for.

One day, I threw some kale in there, dreaming of a crunchy snack. Instead, I ended up with a mess, with bits of kale scattered inside the fryer. Even the experts agree that it doesn’t work well, as the greens just swirl in the whirlpool of hot air.

Next time, I’ll stick to the oven for those crispy greens or find an alternative snack that airs on the side of successful air frying.

Rice or pasta

I’ve learned that putting rice or pasta in the air fryer isn’t the best idea. These foods need boiling or steaming to turn out right. The dry heat of an air fryer leaves them crunchy or chewy, which nobody wants for dinner.

Another problem is that these lightweight foods can get blown around by the air fryer’s fan. This can create a mess and prevent even cooking. It’s better to stick to traditional methods like boiling on the stove.

If I want to make pasta dishes or rice meals crispy, I finish cooking them with other methods first. Then, I might use the air fryer briefly for a bit of crispiness, but only after they’re already cooked through.

Delicate pastries

When it comes to delicate pastries, my air fryer experiments usually hit a snag. These tender treats can be a bit too fragile for the hot, circulating air. They tend to dry out, leaving me with a less-than-perfect pastry experience.

I learned pretty fast that many pastries rely on careful baking to get the perfect texture. Air fryers, though amazing for some foods, might not provide the gentle heat needed. This can make pastries like croissants or delicate tarts turn out less flaky and more like cardboard.

I’ve found that the risk of uneven cooking is also pretty high with delicate pastries in an air fryer. The outer layers can bake too quickly, while the inside remains undercooked. For anyone like me who appreciates a perfectly baked pastry, sticking to more traditional methods might be the better choice.