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9 Foods You Need to Stop Air Frying Today

  //food-wine.news-articles.net/content/2025/09/06/9-foods-you-need-to-stop-air-frying-today.html
  Published in Food and Wine on Saturday, September 6th 2025 at 7:22 GMT by CNET
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Why You Might Want to Keep Your Air Fryer For Some Things and Skip It for Others

Air fryers have become a kitchen staple, promising the crunch of deep‑frying without the excess oil (or the health‑conscious headline “oil‑free fried food”). But even the best appliance can’t turn every recipe into a masterpiece. In a recent CNET feature, “9 Foods You Need to Stop Air‑Frying Today,” the author takes a hard look at which dishes simply don’t translate well to the hot‑air method. After reviewing industry experts, culinary tests, and the science of heat transfer, the article argues that you should keep certain foods in the oven, stovetop, or even the deep‑fryer. Below is a detailed recap of the nine offenders and the reasons why they’re better left elsewhere.

1. Frozen French Fries

While a convenient, quick snack, frozen fries can end up soggy or unevenly crisp when tossed into an air fryer. The article explains that the “hot air” works best when the surface is dry; any residual moisture from packaging or the freezing process turns to steam, which creates a damp environment that hinders the Maillard reaction—the browning and crisping we love. Chefs quoted in the piece note that an oven bake at 425°F with a single layer and a brief toss is still a more reliable method for crispiness.

2. Breaded Chicken Tenders

Breaded or battered items need a certain “first touch” of oil to set the coating and prevent it from collapsing. The air fryer’s circulation of hot air can cause the breading to crack or separate, leaving a raw‑looking center or a gritty crust. The article cites a study from the Journal of Culinary Science showing that breaded meats actually benefit from a thin spray of oil before baking. The recommendation is to use a conventional oven or a quick shallow fry for maximum flavor and texture.

3. Pizza (Frozen or Fresh)

Pizza is a tough act to follow for air fryers. The cheese tends to melt unevenly, and the dough can become rubbery rather than chewy. The CNET piece points to a culinary test where pizza cooked in an air fryer left the cheese browned at the edges while remaining pale in the center, due to the air not being able to envelop the entire surface. For a crisp crust and evenly melted cheese, the classic oven still reigns supreme.

4. Fried Shrimp

Shrimp is notorious for becoming rubbery in air fryers. The article explains that shrimp requires a rapid temperature change to set the protein structure before the outside dries out. Air frying typically cooks shrimp slower than a skillet or a quick deep fry, causing the muscle fibers to overcook. As a result, the texture can feel more like a hard shell than tender seafood. The piece suggests pan‑sautéing or deep‑frying for best results.

5. Breaded Fish Sticks

Similar to chicken tenders, breaded fish sticks often lose their coating or develop a chewy exterior in an air fryer. The article highlights that the moisture inside the fish can produce steam, which keeps the coating from crisping properly. Moreover, the fish itself can dry out, especially in a small air fryer. The author recommends baking in a conventional oven or a quick skillet to preserve both the coating and the flaky interior.

6. Pancakes and Waffles

Flat‑baked goods like pancakes and waffles might seem like obvious candidates for an air fryer, but the article reveals that they actually perform better on a griddle or waffle iron. The reason? The air fryer’s air circulation cooks the surface too quickly, often producing a burnt exterior while the interior remains uncooked. Additionally, the batter can puff up unpredictably. The piece advises sticking to traditional methods if you want consistent, fluffy results.

7. Popcorn

Popcorn is famously tricky because the popcorn kernel needs an even, high temperature to pop. Air fryers, designed to circulate hot air around food, cannot maintain the uniform heat distribution required for popcorn. The result is a low yield of popped kernels and a burnt smell from the unpopped ones. The article recommends a microwave or a classic stovetop pot, both of which deliver the concentrated heat popcorn needs.

8. Doughnuts

Like pancakes, doughnuts rely on a moist interior and a crisp exterior. Air fryers, however, can dry out doughnuts quickly. The article includes a culinary anecdote in which an air‑fried doughnut ended up hard and crumbly, lacking the soft center that makes doughnuts delightful. For a fluffy interior and a glazed finish, the conventional deep fryer or a stovetop skillet is still preferable.

9. Fried Rice

The article’s final warning is about fried rice—an often-quick, stovetop staple. In an air fryer, the rice can dry out because the device has limited capacity for liquid evaporation. The result is a mushy, unevenly cooked dish. The piece suggests that the skillet or a wok remains the best tool for this dish because it allows direct, adjustable heat and better control over moisture.

Why the Air Fryer Still Wins

Despite these pitfalls, the article acknowledges that air fryers are still fantastic for many items—steamed vegetables, baked potatoes, even chicken wings (if seasoned properly). The underlying science is that air fryers excel with foods that don’t require a coating, high moisture content, or a thick crust. The high‑velocity air efficiently cooks food by convection, allowing for a crisp exterior without added oil.

For readers wanting to expand their knowledge, the CNET article links to a helpful “Air Fryer Buying Guide” that explains the various capacities and features available on the market. It also points to an external tutorial on how to properly preheat an air fryer—a crucial step for achieving the best results with foods that do work well in this appliance.

Takeaway

If you’re eager to ditch the deep‑fryer, the air fryer can be a game‑changer—but it’s not a silver bullet. By knowing which foods are ill‑suited for the hot‑air environment, you can make smarter kitchen choices and keep your culinary repertoire fresh. So the next time you’re about to slide a batch of breaded chicken tenders or a pizza dough into the air fryer, pause. According to CNET’s “9 Foods You Need to Stop Air‑Frying Today,” some dishes are best left to their traditional cooking methods.