My 10 Greatest Air Fryer Recipes of All Time

[00:04] wow so the first time I ever used an air

[00:07] fryer was in this video right here 7

[00:10] years ago I went in very skeptical came

[00:13] out an air fryer fanatic and since then

[00:16] I have tested hundreds of recipes pretty

[00:18] much everything you can possibly air fry

[00:21] I've tested over the years I've put out

[00:23] dozens of air fryer videos racking in

[00:25] over a 100 million views and I've read

[00:27] thousands of your comments on the

[00:29] recipes you really resonate with so I

[00:30] wanted to put together one video with my

[00:33] top 10 air fryer recipes of all time

[00:36] these are the recipes that all of you

[00:37] have loved over the years plus the

[00:39] things that I still make on a weekly

[00:41] basis and we're going to start things

[00:43] off with breaking down a whole chicken

[00:45] because air fryers it turns out are just

[00:48] really exceptional for chicken meal prep

[00:50] now of course you don't need to buy

[00:51] whole chicken and break it down yourself

[00:53] but it turns out that every single piece

[00:55] of this chicken gets used in like four

[00:57] different recipes on this list which

[00:59] brings me to the number 10 spot on this

[01:01] list the ultimate roasted chicken stock

[01:04] an essential for me when it comes to

[01:05] meal prep so once I have all of these

[01:08] pieces of chicken I'm going to save the

[01:09] breast wings and thighs for upcoming

[01:12] recipes and I'll take the remaining

[01:13] carcass drumstick and skin and pop that

[01:15] right into my Air fryer of course the

[01:17] drumsticks those would be valuable in

[01:19] other recipes just not anything that I'm

[01:21] air frying today so they will also make

[01:23] great stuff now I generally cook this on

[01:27] just a medium heat over a longer period

[01:29] period of time so I'll start off 20

[01:31] minutes 375 and we'll see where we're at

[01:35] right so that's where we're at now you

[01:38] can see some pretty good Browning but I

[01:40] think we could definitely render more

[01:42] fat get it a little more Brown so I'm

[01:44] just going to do five more minutes all

[01:47] right now that is perfect fully rendered

[01:49] skin golden brown ready to S now once

[01:52] roasted they go right into a slow cooker

[01:55] or a pressure cooker or just a stock pot

[01:57] whatever you use to make your stock and

[01:58] I'll cover the roasted chicken bones

[02:00] with water and aromatics are completely

[02:02] optional I'm going to add a full head of

[02:04] garlic and some onion and slow cook that

[02:07] for around 8 to 12 hours I find gives

[02:10] you a really nice flavorful roasted

[02:12] stock and of course from all of that

[02:14] skin and fat that render down in the

[02:16] roasting process it catches in the

[02:18] bottom of the air fryer and you just

[02:20] want to dump that off and save it to

[02:22] cook with over the next few days and

[02:24] after about 10 hours I'll strain off the

[02:26] bones I'll strain off the aromatics and

[02:28] boom you have by far the most simple yet

[02:31] effectively delicious way to make a

[02:33] stock which makes up probably around 90%

[02:36] of the broth in stock I use in my

[02:40] household coming in at the number nine

[02:42] spot we have crispy air fried tofu and I

[02:45] can tell you since I learned this

[02:47] technique tofu has never touched a pan

[02:51] again in my kitchen it's just so easy

[02:53] all you need is a big block of firm tofu

[02:57] and what's great is you really don't

[02:58] need to dry it off since since it dries

[03:00] out when you air fry it you can cut it

[03:02] up into nice even cubes sometimes I'll

[03:04] do that but most of the time I'm too

[03:07] lazy and I just rip it up into little

[03:09] chunks and put that right into the air

[03:11] fryer then I'll spray it down with

[03:12] whatever oil I have on hand I'll hit it

[03:14] with some salt and that goes right into

[03:16] the air fryer so we're just going to do

[03:18] 375 we'll roast for 10 minutes and then

[03:21] we'll start shaking it up so we're 10

[03:23] minutes in you can see got that nice

[03:26] base brown but it's not crispy yet but

[03:28] you can toss it no problem so now we're

[03:30] just going to cook for another 5 minutes

[03:32] I'll toss it every 1 or two minutes

[03:34] until it's perfect here we go look at

[03:37] that

[03:38] crispiness and trust me once you have

[03:40] these little crispy tofu chunks you will

[03:42] find ways to use them I'll throw them in

[03:44] salads I'll throw them in soups they

[03:45] also make a great meat replacement for

[03:47] really any stir

[03:49] fry now before we move on to number

[03:51] eight I have some very exciting news

[03:54] which is the launch of this thing right

[03:56] here the ultimate air fryer cookbook now

[03:59] the reason I made this is because air

[04:01] fryers for me have been so influential

[04:04] I've collected all of these recipes over

[04:07] the years that I still use daily in my

[04:09] meal prep and I wanted to bring them all

[04:11] together in one convenient companion

[04:14] that you could have with you in the

[04:16] kitchen while you're doing your own meal

[04:17] prep so this book has all 10 of the

[04:20] recipes on this list obviously cuz they

[04:22] are my favorite plus a bunch more again

[04:24] all of these recipes are things that

[04:26] I've tested over the years that I still

[04:28] use today and if you're an air fryer fan

[04:30] I think you will really get some good

[04:32] use out of this book so if you're

[04:33] interested check out the link below and

[04:35] we will move on to number eight which is

[04:38] one of my favorite recipes in this book

[04:40] I call it healthier Falafel and since

[04:42] first making it it's the only way I have

[04:45] ever made Falafel since so this recipe

[04:47] starts out like any authentic falafel

[04:49] recipe we got to soak some chickpeas

[04:50] overnight until they're fully hydrated

[04:52] and what I do is I throw them in a towel

[04:54] and I'll just roll that around a bit to

[04:56] absorb any excess moisture on the

[04:58] chickpeas I'll dump them into a food

[04:59] processor along with some onions garlic

[05:02] basil parsley about half the juice of a

[05:05] lemon some salt to season and I'll pulse

[05:07] that down to you get a consistency just

[05:09] like this if you don't have one of these

[05:10] special Falafel scoopers just use a

[05:12] spoon like this to scoop some up and

[05:14] then kind of form it in your hand and I

[05:16] will add about six to nine pieces

[05:18] directly to my air fryer now according

[05:21] to the book you say 370 around 8 to 9

[05:25] minutes see what happens all right

[05:29] looking good you can go a little bit

[05:31] more on the Browning if you want but I'm

[05:33] happy with that Carly when she first

[05:35] started working here never us an air

[05:37] fryer anti-air fryer sort of coming from

[05:40] the restaurant world I see a lot of that

[05:42] I hear a lot of that and coming from

[05:45] like a really small kitchen with no

[05:47] counter space that is my biggest

[05:49] resistance to it yeah oh like in your

[05:51] house not in a restaurant you're saying

[05:53] in my house your house as a home cook

[05:56] but now that you have an air fryer but

[05:57] now that I have an air fryer I do use it

[06:00] you're converted I am a true evangelist

[06:03] and Carly has converted and like this to

[06:06] me is such a good reason why air fryers

[06:09] are the best I don't deep fry Falafel

[06:11] anymore it's just so much oil and this

[06:13] is a great

[06:15] product it lives in its own world

[06:17] because you can't bake Falafel that well

[06:20] in the oven I've never had a baked

[06:23] falafel in the oven that I think is good

[06:25] no cuz they don't stay crispy aren't

[06:27] these amazing they're really good that

[06:28] is so good that's good you're converted

[06:30] I'm converted also I think now like I'd

[06:34] rather have an air fryer on my counter

[06:36] than have my apartment smell like fire

[06:39] oil yeah you remember when deep fryers

[06:41] like countertop deep fryers I had one in

[06:44] my catering days I feel like those

[06:46] things have dropped off since air fryers

[06:47] have come out I mean because why would

[06:49] you use that over this that was also

[06:51] such a novelty thing like you said I

[06:54] used that a few times and I'm like I

[06:56] don't want nasty oil what do you do with

[06:58] all of this oil yeah coming in at number

[07:01] seven we've got grilled cheese in the

[07:03] air fryer but a very special grilled

[07:06] cheese because it starts off with

[07:08] crisping up some onions so I've got two

[07:11] small onions here I will just slice

[07:13] those up nice and thin and they get

[07:15] added right to the air fryer I'll spray

[07:18] those down with some oil and I'm going

[07:19] to cook them on a low heat so they sort

[07:21] of dehydrate a little bit and caramelize

[07:23] over time so 300 usually does the trick

[07:26] for about 15 minutes until they're

[07:28] crispy like this now I'm a luck man

[07:30] because I have a beautiful fresh baked

[07:33] sandwich loaf right here and I'll take

[07:34] two slices I'm going to add some cheddar

[07:36] cheese anything that melts will work

[07:38] great for this and then on goes those

[07:40] crispy onions and this is not in the

[07:42] actual cookbook but I have so many

[07:44] incredible arloom Tomatoes coming in

[07:46] right now that I could not resist

[07:48] slicing one up and just throwing that in

[07:51] the mix then this gets coated with some

[07:53] butter or you could just spray it with

[07:54] oil and into the air fryer goes just

[07:56] like the book says we're going to do 3

[07:59] 58

[08:01] [Music]

[08:08] minutes after trying it with the Tomato

[08:11] I don't know if I can call that optional

[08:13] anymore oh my God coming in at number

[08:16] six we have one of my favorite full

[08:18] meals to make in this thing which is the

[08:20] Teriyaki and crispy broccoli salmon Bowl

[08:23] which starts off with a nice piece of

[08:24] salmon this is a pretty big filet so I'm

[08:26] going to cut it in half to portion it

[08:28] out and I'm personally slicing off the

[08:30] skin today you can air fry it if you

[08:32] would like a lot of times I'll air fry

[08:33] the skin separately and add it on later

[08:35] and I'll season it up with salt and

[08:36] pepper and this can go in the fridge

[08:38] overnight to brine or you could cook it

[08:40] right away which I'm going to be doing

[08:41] so I'll just coat it in a little bit of

[08:43] olive oil and throw it right into the

[08:44] air fryer so there's a few ways you can

[08:46] go on cooking your salmon going to place

[08:49] it right in the middle if your air fryer

[08:52] has a brail setting you can set it for

[08:55] broil probably needs 6 7 minutes or you

[08:58] could just regular reg air fryer roast

[09:01] at 380 that will work as well I'm going

[09:03] to

[09:04] broil all right so now this is optional

[09:06] I've got my teriyaki sauce here recipe

[09:08] in the book right before the salmon is

[09:11] done you can see it's got a nice crust

[09:13] already if you just take a little brush

[09:15] and give it a little basting then I'll

[09:17] throw it back in and just finish the

[09:19] cooking and that glaze will just cook

[09:21] right into the crust so now that we have

[09:23] our beautiful teriyaki salmon number

[09:25] five on this list is either crispy

[09:27] broccoli or Cris be cauliflower both of

[09:31] these veggies take sort of equal first

[09:33] place for the veggie I cook the most in

[09:35] the air fryer and you've seen me do the

[09:37] time trials with cauliflower before

[09:39] you're saving a good 30 minutes by not

[09:42] having to preheat the oven and just the

[09:44] intensity of cooking that you get from

[09:46] an air fryer which for me with my busy

[09:48] lifestyle feeding kids I am taking every

[09:51] single time so to finish off the teraki

[09:53] salmon Bowl I just sliced up some

[09:55] florettes coated them with some oil and

[09:57] some salt threw them in the air fryer

[09:59] got nice and crispy and plated

[10:01] everything up so to serve it up I've got

[10:03] some white

[10:06] rice that right there look at the inside

[10:09] of that still a little bit medium rare

[10:11] you can cook it longer if you want more

[10:14] piece crispy air fryer broccoli over

[10:17] here horse beautiful teriyaki sauce I

[10:20] love this meal because it's complete and

[10:22] most of it happens in the air fryer so

[10:24] there's not much mess so good wow salmon

[10:28] is another item that I now exclusively

[10:30] cook in the air FR all right so we have

[10:31] four left and three chicken recipes made

[10:34] this top four starting with number four

[10:37] we've got the crispy soy chicken shout

[10:39] out Tiffy cooks her recipes are the best

[10:41] she always comes up in my testing viral

[10:44] recipe series and this crispy soy

[10:46] chicken has become a go-to for me it's

[10:48] really simple to make you take some

[10:49] chicken thigh and I'll grate in some

[10:51] garlic and ginger and then I'll hit it

[10:52] with some five spice powder which I just

[10:54] ground up myself then I add a few

[10:56] tablespoons of dark soy sauce you can

[10:58] use regular soy sauce you will get a

[11:00] much deeper flavor and color if you use

[11:03] the dark soy and finally just a little

[11:05] bit of Honey to sweeten it up and this

[11:07] will marinate overnight until it looks

[11:09] like this then right into the air fryer

[11:11] all right chicken looking great we're

[11:13] going to put this skin Side Up CU that's

[11:15] where the heating element is on our air

[11:17] fryer we want that skin crispy I am

[11:20] going to just so factory settings 385

[11:23] and we'll start with 10 minutes and

[11:25] we'll check in after that all right here

[11:27] we go

[11:29] wo you barely can see it look at the

[11:31] caramelization and the bubbles on that

[11:33] chicken that is

[11:35] [Music]

[11:43] nuts I've made this dish with regular

[11:45] soy sauce and dark soy sauce which I

[11:47] have here and you can see the dark soy

[11:49] sauce you get a much darker more intense

[11:52] chicken this really is a simple dish I

[11:55] can smell the roasted Five Spice in

[11:57] there m

[12:00] wo the closest thing I can think of is

[12:02] that mall style bourbon chicken you get

[12:04] a real infusion of flavor from the

[12:07] marinade there's no salt other than the

[12:09] soy sauce and you don't need it and you

[12:11] don't really need a sauce either because

[12:13] that salt carries through the entire

[12:14] dish that is awesome thanks again Tiffy

[12:18] Cooks now coming in at number three

[12:20] we've got what I call my family favorite

[12:22] chicken finger because everyone in my

[12:24] family loves these things I probably

[12:26] make them every single week I first

[12:28] figured these out from testing six

[12:30] different chicken tenders to get the

[12:32] best in this video right here and the

[12:34] cornflake breading was number one pure

[12:37] Corn Flakes so that's what I do I grind

[12:39] up some corn flakes I make a three-part

[12:41] breading you know how this works at this

[12:43] point now what I love about the air

[12:44] fryer is you can batch cook these

[12:47] chicken tenders so if you're making some

[12:49] food for your kids you could just fry a

[12:51] few up you can pop some like I have

[12:54] right here in the fridge these will last

[12:57] a few days in the fridge and stay fine

[12:59] or you can take these and throw them in

[13:01] the freezer and they'll last in your

[13:03] freezer obviously for a lot longer and

[13:05] you can just pop them off and throw them

[13:07] in there they'll just take a little

[13:08] longer to cook now these things not only

[13:10] look amazing but something about just

[13:11] the Corn Flakes taste amazing now kids

[13:14] love these things but really they just

[13:17] taste like a perfect chicken KATU at the

[13:19] end of the day and I will eat these any

[13:21] day of the week coming in at the number

[13:23] two spot we had to have french fries

[13:26] very high on this list but not any old

[13:28] French fries just like the chicken a few

[13:30] years ago I tested every single french

[13:32] fry you can make in the air fryer and

[13:34] this came in at the number one spot I'm

[13:35] using some Burbank potatoes from my

[13:37] garden but like I say in the book any

[13:39] single potato paired with this technique

[13:41] and air fried is going to be good trust

[13:42] me I've tried pretty much all of them so

[13:45] it's a pretty standard Thrice cooked fry

[13:47] you slice up the potatoes skin on or off

[13:50] up to you I'll first cook them in some

[13:51] boiling water for about 10 minutes just

[13:53] until they're cooked through but still

[13:55] holding their shape completely then they

[13:57] get drained off and I'll place them in

[13:58] the air fryer give them a spray and send

[14:01] them off for their first cook we are

[14:03] twice frying these we're going to start

[14:05] off with our sort of parcook 385 10

[14:09] minutes all right first cook you can see

[14:12] just a sort of light crispy coating now

[14:15] you can let these sit in the fridge

[14:16] overnight you can freeze them they're

[14:18] just par cooked fries if they're looking

[14:20] dry you can give them another

[14:23] spray to shake and I'm going to go right

[14:25] back in cuz I don't have the patience

[14:28] and I just want them next now 400 we're

[14:30] going up to and we'll do

[14:32] another 8 to 10 minutes all right so

[14:35] it's 4 minutes left and this is when I

[14:38] start you can see they're getting crispy

[14:40] so I'll just give it a shake every one

[14:43] or two minutes just to make sure the

[14:44] crispiness is even all right let's see

[14:47] what we

[14:49] got

[14:51] Perfection and finally number one on

[14:54] this list did you guess it right you

[14:57] probably did chicken wings the amount of

[15:00] chicken wings that I have made in the

[15:02] air fryer over the last 7 years is

[15:04] insane and this specific recipe is kind

[15:07] of converted from a few a few years ago

[15:10] I did put out a video testing six

[15:12] different techniques for chicken wings

[15:13] the recipe that I put in the book is a

[15:15] slightly converted version of that

[15:17] something that I think is just a little

[15:20] easier to do than the winner of that

[15:22] video because at the core that's what

[15:23] air frying is all about it's got to be

[15:25] simple that's the whole point of this

[15:27] machine so I only had two wings from

[15:29] that whole chicken breakdown which is

[15:30] not going to cut it so I got another

[15:32] pack which I broke down into pieces and

[15:35] the wings go into a bowl and I hit them

[15:36] with about 2 tbspoon of flour then you

[15:39] can use any type of barbecue spice mix

[15:41] you have something like this will do I'm

[15:43] actually using the leftover Chipotle

[15:45] barbecue spice mix from my Chipotle

[15:47] video because it is incredible so I'll

[15:49] throw that onto the wings if your spice

[15:51] mix is salt-free of course add some salt

[15:54] at this point and they should have a

[15:55] nice even flour and spice coating just

[15:58] like this now these can go right in the

[15:59] air fryer but I do like letting them sit

[16:01] in the fridge so that seasoning can

[16:03] penetrate a bit and the exterior will

[16:05] dry out a little bit to give you extra

[16:08] crispiness once these are air fry you

[16:10] don't want to overcrowd these so they

[16:13] won't get as crispy it's important so

[16:15] I'll probably do half spread them out

[16:18] nicely that's plenty now if you don't

[16:20] have flour in there you don't really

[16:21] need oil because the fat renders but I'm

[16:23] just going to give him the lightest

[16:25] spray just to start things off so we get

[16:29] that perfect crisp on the exterior I'm

[16:31] going to go

[16:33] 400 we'll start with 9 Minutes 9 or 10

[16:35] minutes all right just going to check in

[16:37] it 9 minutes looking so nice I'm going

[16:41] to do like one or two more minutes let's

[16:45] do two more minutes so just that very

[16:48] light coating of flour gives it that

[16:50] nice thin crackly crust these are just

[16:53] perfect to me of course you can coat

[16:54] these in any barbecue sauce you want or

[16:56] you can just eat them like this which I

[16:58] do a lot

[17:00] M that recipe perfected over the years

[17:03] Harley would you say you're a wing

[17:05] connoisseur um no no but I do like wings

[17:09] okay they're perfect yeah I wouldn't

[17:12] even put barbecue sauce on yeah a lot of

[17:14] times I just serve those like with the

[17:15] side salad so good so crispy so those

[17:18] were my top 10 recipes remember to check

[17:22] out my new Ultimate Air fryer cookbook a

[17:24] lot of the air fryer cookbooks that I've

[17:26] seen they're like 500 recipes which I

[17:28] think is so unnecessary I wanted to

[17:31] create something that was attainable

[17:33] something simple that would really work

[17:35] as a guide for recipes that have one

[17:37] change my life and hopefully will change

[17:40] your life so check it out click the link

[17:42] below we've got a special offer and let

[17:44] me know what you think