---
title: '4 Air Fryer Recipes You’ll Actually Want to Make Again'
source: 'https://youtube.com/watch?v=4gyQl7nsdR4'
video_id: '4gyQl7nsdR4'
date: 2026-06-28
duration_sec: 0
---

# 4 Air Fryer Recipes You’ll Actually Want to Make Again

> Source: [4 Air Fryer Recipes You’ll Actually Want to Make Again](https://youtube.com/watch?v=4gyQl7nsdR4)

## Summary

The video tests four popular air fryer recipes: a cottage cheese pizza bowl, parmesan-crusted pork chops, chicken parm, and banana doughnut holes. The presenter shares honest results, including mishaps and adjustments, and ranks the recipes from worst to best.

### Key Points

- **Cottage Cheese Pizza Bowl Recipe** [0:22] — Base of mozzarella, thyme, garlic powder, and marinara sauce, then topped with more mozzarella, pepperoni, olives, and crushed chilies. Cooked in two stages: first to melt base, then to melt toppings.
- **Parmesan-Crusted Pork Chops Recipe** [6:12] — Thick-cut bone-in pork chops coated in olive oil, then a mix of parmesan, paprika, garlic granules, Italian seasoning, salt, and pepper. Cooked at 200°C for 12 minutes, flipping halfway.
- **Chicken Parm Recipe** [10:44] — Chicken breast dried, coated in egg and panko breadcrumbs with Italian seasoning, then air-fried. After cooking, topped with parmesan and mozzarella and returned to air fryer to melt.
- **Banana Doughnut Holes Recipe** [14:48] — Mashed banana mixed with pancake mix to form dough, shaped into balls, and air-fried at 175°C for seven minutes. Served with a two-ingredient banana glaze (icing sugar and banana).
- **Final Rankings of Recipes** [18:52] — Rankings: 4th - pizza bowl (good warm, not cold), 3rd - doughnut holes (fiddly but good glaze), 2nd - chicken parm (comfort food), 1st - pork chops (game-changer, juicy and flavorful).

## Transcript

Whether
You've just got yourself an air fryer
and you're finding your feet with it or
If you have one for bloomin months
and you continue to just make chips in it,
today's video could be for you,
because I've found
some of the most popular recipes this year
that are supposed to be bloomin
nice. Let's get going!
So this is actually the safest airfryer
I own at the moment, and the one
I'm using today.
all the magic will happen in here.
And what I do like about this one is
it's glass so I can see what's going on.
So this first one involves cottage cheese
which I think
looks had like quite a bit of a resurgence
recently.
It's worth
noting that this is an ovenproof dish,
and I love that we can just
basically build it all in here.
So that was some grated mozzarella
Some thyme, some garlic powder.
and just a little drop
marinara sauce for the time being
Why does it look more like seafood now?
All right, so let's take our, rack out
for the time being, which is really good
for the airflow, as we found out before.
Remember, I used to hate air fryers.
I thought they're a fad, but genuinely,
they're pretty awesome.
Two minutes.
all that's going to do is hopefully melt
and warm that all together to create
a nice, simple base for our cottage cheese
pizza Bowl, I'm using an ovenproof dish.
But if you're feeling brave, if you wanted
to, well, you could basically fill
the entire air fryer bucket
if you want to make a massive one.
Oh, that'd be great.
As a sharer you just pull the bucket out
and then just have like tortilla chips.
I really wish I did that now genuinely
thinking about that, like as some sort of
like sharer where, just like, yep,
keep it warm, pull it out, scoop it up.
Oh, that would be great.
I'm going to call it there.
This smell is amazing and it doesn't
look it, but that is very, very warm.
now, you know, I don't know
I don't know if it's done enough.
Look, that cheese isn't melted yet.
This was supposed to be really popular.
This one.
that mozzarella isn't merged in.
But it was starting to brown on the top.
You can see around the edges, right back
in, then back in.
I've increased the temperature slightly
and I've given it five minutes.
Hopefully won't need that.
But this is the thing.
If these recipes are supposed to be
as good as they say they are,
in my write up alongside this video
I'll let you know any changes
I make, such as increasing the time
because I really want it to work.
It's busting the heat in there,
but what I was expecting was that cheese
to sort of like be all gooey and melted
and merging with the cottage cheese.
Not at all.
Hopefully this next scene will show that.
Right?
Come on. That is roasting.
I mean, like I say, it would make an amazing dip.
Oh, okay. I'm
seeing some cheese pull Okay.
Yes, I'm still getting
the lumps of cottage cheese, but
hopefully you will see there is that
stringy mozzarella, you see that okay.
I feel like that is really working.
I mean, look at that.
Yeah. That's melted mozzarella all right.
It's just the cottage cheese lumps be fair
because I'm not a massive fan of it.
I've not used it that often.
I thought they would go
but no, there's marshmallow
curly lumps have stayed in place.
I really do like the impact
that the little amount
of marinara sauce
has had with the cheese in there.
It's giving it like a a light hue
and of course added some flavour to it.
But to make it a pizza bowl or dish,
One fresh layer
to bring back the pizza vibes.
Some more mozzarella on top I'm doing this
step for the person that recently said
to me, Barry, whenever you do pizza,
you always put pepperoni on it.
That is because I love pepperoni.
I'm going to do olives, something
that I wasn't really a massive
fan of growing up, but I think it's just
my impatience when eating at a restaurant.
I gradually have started to like
like them, like little salty grapes.
So yeah, a fairly plain
topping of olives.
But then I'm going to put on some crushed
chillies too,
because I have got an absolute mountain
of them in the garden kitchen.
So I'm keeping it
at the higher temperature,
but just warming it
through for two minutes.
Hopefully that base I mean
which actually is the base isn't it.
It should warm up quite quickly
and obviously got the sauce there.
And primarily it's the heat from above
melting the cheese,
I'm going to shimmy
on a little bit more thyme.
And to make it pop whilst it's still warm.
some basil that I chopped up.
I think that looks awesome
Oh no.
No no oh no.
Come on... oh no!
Folks, if you don't know,
I try and take a thumbnail
of me holding it.
I was just about to do that.
I don't know if you caught.
Oh, you did catch some of that damn
It is in 4K as well.
I was supposed to be going like that
getting oh my gosh,
trying to show.
Oh hmmm. A line from one of my favourite films
by the Power of Grayskull.
that considering
I don't really like cottage cheese
that much is absolutely gorgeous.
I'm loving adding the chilli to it.
It's giving it a
sort of warmth and kick,
but that original work
that we did to the base mix,
not just adding the mozzarella
but those seasonings too... the sauce,
is probably taking
a little bit of the edge of it.
For me, that is absolutely gorgeous.
I'm not saying
it's actually healthier than a pizza.
I know we talked about perhaps
having like a whole vat of it,
but amazing for a party share, right?
Whilst it's still warm,
it's like all scooping away,
but then tortilla chips in this right
now, would I recommend it 100%
And of course you can play around with it
to your liking.
They do low fat cottage cheese
too... I would probably do the first step
to get it melted, mingle together
much quicker in a microwave,
then finish it off in the air fryer.
But as we saw with a bit of patience,
it worked in the air fryer.
So that is a win. A very messy win.
Right, the air fryer has been cleaned.
That stuff got everywhere.
Recipe number two involves
one of the most boring ingredients
in my opinion, ever,
I hope it's not just me a pork chop.
I can hand on heart, say Mrs.
B and I, since we've met each other,
have never,
ever had a pork chop recipe at all.
At home. We both joked that as youngsters,
our families fed them to us..
They were quite a staple.
Growing up we had them
like maybe like 3 or 4 times a month.
And I really like pork in other recipes.
But what it does is triggers
these memories of this,
like really like bland, dry, stiff,
like pointless bit of meat.
But apparently, air frying
pork chops is a thing.
With a crust,
it can actually taste rather good indeed.
So let's find out.
All So these are some thick cut pork chops
and they've both got the bone
in which should hopefully help
to keep it juicier.
If you get one without the bone
you might actually see that difference.
The only thing with the bone in really is
sometimes
it can increase the cooking time,
and also it can cook unevenly.
However, we're not cooking
it really on a flat surface.
It's going to be slightly raised off
the base of the airfryer on the rack,
so the air can circulate through it fully,
so it shouldn't really impact it. So
oh my gosh, what is going on today?
I was told to add
some olive oil on to this.
So we're going to do both sides
and I've just splurted it
You get air fryer oils.
Don't buy that.
Just buy oils with a high smoke
point is absolutely the same stuff.
I just remember like as a kid, like having
these pork chops and they were so dry.
I mean, I don't think my mum rested them.
It was just
literally shove them in the oven.
And there you go. You dinner's ready.
But for the time being before I do
any more damage, just put out the way.
So these are going to be parmesan crusted
I've never tried anything on a pork chop
before.
I need to banish these memories
of the 90s.
salt and pepper with the parmesan
some paprika garlic granules again.
some Italian seasoning.
And last but not least,
it looks a little bit like gold dust,
which is, I think, a former wrestler.
Actually on a subject to wrestling,
there's a girl
that I'm friends with in my village
and she's autistic.
She's lovely.
Her name is Hayley and I know she
sometimes watches the videos.
If anyone knows Wade Barrett,
the WWE wrestler it would make a dream
if I could somehow
get a video message from him
or an autograph or something like that.
If anyone's
got any way of contacting that person,
it would be massively appreciated.
And all of a sudden it does straight away
look a lot more exciting.
Oh wow.
Okay, surely these have to taste exciting.
Let's get them on the rack.
this time though.
It's a much higher heat all the way up
to 200 C, which I guess for an air fryer
with it being a fan, normally you take
like 20 degrees off if it's a fan or non fan.
I'm still trying to understand
how the difference is
when it's a much smaller version,
but we're going to go for 12 minutes
at the six minute stage.
We'll flip it over, see what's happening,
but hopefully for the time being,
the seasoning doesn't just sort of 
like with the fan blow everywhere.
That was why I really pressed it down.
This is supposed to be good
is the air fryer.
I'm going to change my mind
and actually make something
that historically for me is so bland.
If you've got a food
that you think is more bland,
I want to say blancmange,
but that's flavoured.
Let me know down below
because I'm sure there's other ones.
But then also, maybe it's a memory thing.
Oh my word.
that's really caught
well.... Oh yeah okay.
So not so great. That side.
Right. Let's push this side too
Oh Certainly the most
colourful pork chops I'll ever have
let's just let these rest.
Oh my gosh, that's the one folks.
Yeah.
This one looks way
better than the larger one.
I guess it's okay. It's
just there's a lot more fat on this.
You've got that huge rind.
Some foil on top
It's been about ten minutes.
Look at these juices
where it's had time to rest.
In that time,
I washed the air fryer basket.
I did actually have
another try of the pizza bowl.
And I can confirm once it's
cold, it's not as nice.
Can I banish the memory
of bland, boring pork chops?
That is incredible.
That is incredible.
Yes. Whoa!
After all these years,
I've hated these things.
Maybe that's where the phrase comes from
because they are some proper cheeky chops.
I'm not even talking about the coating.
It's the consistency
the juiciness in there.
I have never had a pork chop taste
like that before.
Where's the dryness?
flavour packed a nice little crunch.
Also not too overpowering.
memories of having a pork
chop was always leaving the bone
and also cutting
around the massive piece of fat.
Now I know some of
you guys absolutely rave about this.
I personally just can't do it.
But I tell you what.
That is absolutely phenomenal.
mentioned previously how I spent
four summers in, Massachusetts
working on a summer camp.
That was a day camp.
So I arrived on a yellow bus
and went home, just like the kids did.
And I had a host family.
And I'll never forget the first meal
that I ever, ever had in America.
The lady who hosted me, Cindy,
who is basically become my second mom mom,
her mom actually made something called
chicken parm and I was like,
what the heck is that?
And if you're in America, you're like,
yeah, I know what that is.
I've never heard of it before.
And it was rustled up in a right flash
and I absolutely loved it.
Proper comfort food.
Here is some egg yolk seasoned
with, salt and pepper.
Apparently chicken parm in an air
fryer is supposed to be super gorgeous.
Proper juicy.
Actually, I guess with some of the
similarities from the pork we just made,
this should be amazing.
I'm not going to add flour.
It's just breadcrumbs straight in.
So these are some panko bread crumbs
from a shop I just got the plain ones.
But you can buy ones with seasoning.
panko bread crumbs is like grated stale
bread or at least dried bread I'd imagine.
You know what it means.
Stale too much some Italian seasoning
with this, and what I could gather
from America was a little bit
like the sausages and biscuits and gravy,
Everyone's got their own way of doing it,
and that's absolutely fine.
It's like you in your roast dinner.
Your nan's was always the best.
And we've been here before.
So rather than using flour,
I'm actually just
using a little bit of kitchen towel
to dry it off.
And once you're doing the wet hand,
leave a nice little area,
fluff it up a little bit
for the bread crumbs.
Lay that in Beautiful.
It's amazing how much that dries out.
into the wet flippy with the wet.
And then a bit more aggressive
with the second coating.
Awesome. So I've got a wire rack behind me.
I'm just going to layer it back there
having it
just raised off the ground like that
so it to dry out with that
coating on there works really well, a bit.
Spray oil in and around
Some of you guys might remember that
I did actually buy a bottle of Airfryer
Oil spray, which was just a generic one
you could buy.
They just relabelled it.
And charged you more,
that was my air fryer hacks video.
You might find that useful.
You want to check it out.
This is just sunflower oil.
So a higher smoke point than olive oil.
And I'm not preheating this air fryer.
So I am adding slightly more
just by a couple
of minutes than I would normally like.
But halfway through again,
we'll flip it over.
Hope that most of that panko
stays on there.
We've had parmesan crusted pork.
We might have parmesan crusted chicken,
but it will have another enhancement once
it's done.
All right.
So I am feeling fairly
confident with this one.
We've got the charring on the breadcrumbs
already.
The only concern for me is that this is a
oh my gosh, oh.
It's ripping some of the coating off.
No no.
Oh. Maybe tongs were a bad choice.
Let's try getting under this one
with a fish slice, okay?
Okay.
Still a little bit left there.
Turn that over. Okay.
Normal service is resumed.
It's a bit patchy,
but the good thing is, you know,
like I've talked about in the past,
how you can hide a cake with icing.
We'll try and hide our chicken in a bit.
All right, that's out there.
Well, you can see the chicken breast.
but don't worry.
I know you're not worried for me.
You thinking I'm going to do this way
better than him
like, the icing on a cake.
I am going to prioritise the areas
where we have lost the crust.
Gone but not forgotten.
Beautiful. See no one needs to know
okay.
Maybe they do.
some more parmesan and some mozzarella.
See we've hidden the crime.
And I'm just going to give
that two minutes to melt on top.
It's already cooked through and we've
potentially airfryer chicken parm'd
eventually we got there right.
Well hey look at that.
I am actually over the moon
with how that has turned out.
I was a little scared
when we ripped off some of the crust,
but we've actually managed to patch it all
and all that looks very nice indeed.
Air fryers didn't exist
when I first tried chicken parm.
Let's try it now.
All right. It's slicing really easy.
I'm probably just going to take a small bit
because I literally just eaten
a whole pork chop.
Yep. Food triggers memories, right?
That just tastes identical
to how I remember it.
I guess
because the ingredients are so simplistic.
Tomatoes, cheese, breaded chicken.
Why is chicken always so juicy from an air
fryer?
It's gorgeous.
Probably lost about 20% of the coating
on there, but what is left on there?
Remember we actually double coated.
It is gorgeous and crunchy and crispy
and you can taste the parmesan
in that too... absolute stonker right.
Last up I've got a bit of a sweet tooth.
And this is probably the easiest
out of all the recipes today.
This dessert and I think actually more
the glaze is really intriguing me.
But some of you guys
are probably thinking, Barry,
why are you using that air fryer today?
Where's Alan and where's Hugh?
Well, basically Alan had a safety recall
and despite all the stuff
that we've put through it,
we have been using Alan in the home
and it nearly caught on fire.
I don't want to send it back because
people don't give you any money for it.
And it's Alan. Right?
That was my justification to Mrs.
Barry. Alan,
we can't do that. And the same with Hugh.
The last video we did,
it's actually got this burn mark here
pretty much caught on fire.
I think I've actually gone
from being like an air fire sceptic
to actually hoarding air fryers,
but I'm after the perfect one.
I'm still looking out.
We've tested a few at the moment.
This is the one we're using.
It's not perfect.
Like what just happened to that chicken
that grate there...
It's not great.
The ones in those air fryers
have a much flatter surface.
Still, with the airflow in there
that you could scoop up much easier
without the egg seeping through.
Well, every gap at every opportunity.
this is, ripe banana.
And don't worry, I'm not going to mix it
with ketchup and Weetabix
and try and make some sort of
chocolate chip hybrid cookie out of it.
Mashed banana.
Okay.
A staple food for me as a toddler.
This used to love that.
pancake mix going in there,
And you can see actually with every stir,
it is starting to form, well,
actually really nice smelling dough.
And if I just get my hands in there
a little bit
just to work it a little bit more.
There we go.
Oh it smells like very sweet
dust at the moment.
I don't know how to explain that
any other way, And this is it.
We're making banana doughnut holes.
We could just make a giant one.
But I'm gonna just rip off,
I don't know, like a golf sized ball size.
Oh, gosh,
this isn't sticking that well together.
But we've got to go with it.
We've got to stay true.
Because apparently
all these recipes today.
And we have to be honest,
three out of four so far,
despite some honest mishaps,
I always like to keep them in folks.
They've been all right.
I don't know how many
I'm going to do based on this
because it's really, really annoying.
And I'm going to be quite happy
with just pushing on with five of these.
For now.
I've got some backup if needed,
because apparently this goes in
175C very specific for seven minutes.
Apparently they should puff up, go
golden brown
just like well.... a donut.
All right.
Yeah.
Well, they're definitely browned.
They smell like banana bread.
Oh no.
Yes. Stuck.
Look at this rack.
This is the thing about this airfryer.
It's actually wedged into it.
So I will get it off.
I will.
But, you know, like, despite all this,
this might actually taste quite good.
It's not a doughnut.
That is the texture of an English scone.
slightly crumbly and made to be split open
and slathered with something.
Well, we're not going to split open
any more of these.
We're going to make a banana glaze.
So we're just basically making
a banana glaze, adding in icing sugar
until we're happy with it.
a very quick two ingredient banana glaze.
Couldn't make that in the air fryer.
Sorry.....  baking tray
underneath it to catch anything.
But we are masking that browned
colour that I mean it's
definitely browned
but this does make it look way better.
We've had three good and finishing off with this.
It's not a doughnut,
but that banana glaze is amazing.
I want to put that on other things now.
Like a banana
bread with actual banana icing.
Oh, that is nice. And now it's cooled
down.
I'm noticing
more of a slightly fluffier texture, but
it's still not quite a doughnut for me.
I get why they've called it that.
I think Dunkin Doughnuts. When I was over,
they used to call them munchkins.
doesn't taste like a pancake either.
It is a sweet banana infused treat
that is extremely, extremely addictive.
All right,
so if I had to rank them in order
in fourth place,
it would be the pizza bowl.
Gorgeous. Warm.
Okay, I tipped out everywhere, but cold
just didn't really work as well.
Warm. Love it.
I think in third place it would be these.
They're great.
They're a little bit fiddly.
I think maybe a little bit of milk
if you want to get by to help bond it quicker.
But that glaze did blow my mind.
It was good.
It kind of worked.
Second place
the chicken parm absolute gorgeous.
Proper comfort food.
The rack
didn't really help me out too much,
but then you didn't for the doughnut
either, did you mate?
They are so fine.
Those lines, But in first place,
it has to be those pork chops.
It has literally opened up a new avenue
in my life.
The food that I've just
completely ruled out, perhaps unfairly.
But it triggered so many memories of this dry,
stodgy, meaty thing that was so bland
that crusted pork chop was the complete
opposite, and it cooked in a flash.
I hope you found the video interesting,
and I'll see you next time. Bye bye.
Summarise pork chops for you as a kid.
Quite bland and we had them a lot.
crusted air fried pork chop.
Wow, that's
actually a lot nicer than I expected.
I know, I want pork chops all the time
now, that's really nice.