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9 Foods Not Meant for Your Air Fryer

  //food-wine.news-articles.net/content/2025/09/18/9-foods-not-meant-for-your-air-fryer.html
  Published in Food and Wine on Thursday, September 18th 2025 at 15:11 GMT by CNET
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The Air Fryer’s “No‑Go” List: Nine Foods You Should Keep Out of the Basket

Air fryers have taken the kitchen world by storm, promising crispy results with half the oil of traditional deep‑frying. For the casual cook, the convenience of a small countertop appliance is hard to resist, but not every food item plays nicely with the rapid‑air technology. CNET’s recent roundup, “9 foods not meant for your air fryer,” lays out a practical guide for what to leave at the stove, in the oven, or on the grill. Below is a full‑length summary of the article’s key takeaways—including useful links to related content—so you can keep your air fryer running smoothly while still enjoying a variety of dishes.

1. Ice Cream & Frozen Desserts

Link: [ Why you shouldn’t air‑fry ice cream ]

Ice cream is a fan‑favorite for the quick “soft‑serve” experience, but the high‑fat, sugary composition melts instantly when exposed to an air fryer’s hot air. The result? A gooey mess that coats the basket and can’t be washed out with a standard cycle. The article advises sticking to baked goods or chilled treats that can withstand heat without turning into a syrupy residue.

2. Pizza (especially Frozen or Fresh with Extra Toppings)

CNET points out that pizza’s thin crust can crack or burn before the cheese melts. When extra cheese or a sauce overload is involved, the cheese may drip down into the basket, creating a sticky, greasy build‑up. A side‑by‑side comparison with the oven suggests that baking pizza on a baking sheet or pizza stone delivers even cooking and keeps the toppings from spilling.

3. Raw, Whole Chicken Breasts (or Larger Cuts)

Whole or bone‑in chicken pieces need thorough cooking to kill pathogens, and the air fryer’s limited air circulation can leave the interior under‑cooked while the outside gets overly crisp. The article recommends pre‑cutting large pieces into smaller sections or using a rotisserie attachment if available. It also highlights the importance of checking the internal temperature with a meat thermometer.

4. Wet or Saucy Foods (Fish & Seafood, Tacos, etc.)

Anything that’s coated in a wet batter or a sauce—think tempura, fish sticks, or battered tacos—will splash hot oil into the basket. The result is a sticky mess that’s hard to clean and can lead to uneven cooking. The article suggests using a drip pan or pre‑coating the food with a thin layer of flour to absorb excess moisture.

5. Anything with Too Much Liquid (Stews, Soups, or Even Certain Sandwiches)

The hallmark of an air fryer is dry, high‑heat air, not a steamer. Stews, soups, or sandwich fillings with a significant liquid content will simply steam rather than fry, producing soggy results. If you’re craving a grilled cheese, the recommendation is to toast the bread first, then melt the cheese on a separate pan.

6. Whole Vegetables That Are Too Large (Broccoli Crowns, Potatoes, etc.)

The article explains that large, dense vegetables such as broccoli crowns or whole potatoes can block the air from circulating evenly. They often end up under‑cooked on the inside while the outer surface is over‑browned. For best results, cut the vegetables into uniform pieces that fit comfortably in the basket and pre‑season them with a little oil.

7. Thin, Crispy Foods (Crispy Skin Pork, Skin‑On Chicken Wings, etc.)

Although the air fryer can crisp the skin of pork or chicken wings, the article cautions against foods that are already pre‑cooked or pre‑frozen and then placed back into the fryer. The added air can make them overly dry and bitter. If you’re looking for that crunchy texture, it’s better to finish them off in a skillet or oven.

8. Foods With Sticky Coatings (Chicken Nuggets, Crayfish, etc.)

Coatings that contain a high amount of sugar or corn starch can burn quickly. The result is a blackened, bitter taste that sticks to the basket. To avoid this, lightly dust the coated food with a bit of baking powder or use a lower temperature setting.

9. Foods That Require Even Baking (Cookies, Bread, Muffins, etc.)

While the air fryer can mimic a convection oven, some baked goods—especially delicate items like cookies—need a controlled environment to rise and set properly. The rapid air can cause uneven baking or cause the product to collapse. CNET recommends baking these items in a conventional oven or a dedicated cookie sheet.

Extra Tips & Cross‑Referenced Resources

The article references several other CNET pieces to give readers more depth:

• Cleaning & Maintenance: A guide on how to keep your air fryer basket free from grease build‑up, emphasizing the use of non‑stick spray and avoiding dishwasher cycles that can warp the plastic.
• Food Safety: A detailed post about cooking temperatures for poultry and fish that links to USDA guidelines.
• Alternative Cooking Methods: For foods that the air fryer can’t handle, the article suggests grill‑pan, skillet, or oven, giving readers a clear path for every culinary scenario.

Bottom Line

Air fryers excel at turning otherwise dry foods into golden, crisp delights—think French fries, roasted nuts, and even some baked dishes. But they’re not a universal kitchen substitute. By steering clear of items that require moisture, prolonged cooking time, or precise temperature control, you’ll preserve your appliance’s longevity and enjoy the best results from your favorite dishes. Next time you reach for that frozen pizza or a whole chicken, check back with CNET’s “9 foods not meant for your air fryer” and consider a more suitable cooking method. Happy cooking!