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Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer: A Cookbook Hardcover – August 28, 2018

by Ben Mims (Author)

4.4 595 ratings

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The go-to air fryer cookbook with 75 recipes for your favorite indulgences—faster, healthier, and crispier!

“You won’t believe all the fun and inventive things the air fryer can do.”—Claire King, head of culinary at Tasty

The air fryer is the newest must-have kitchen appliance and it’s easy to see why: fried foods come out perfectly crispy and crunchy, using little to no oil, and at a fraction of the calories—all ready in less time and with less mess. With the air fryer’s versatility, whether you’re frying, baking, or roasting, you may never turn your oven on again!

This essential air fryer cookbook shows you how to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as

Triple-Coconut Shrimp • Memphis-Style BBQ Pork Ribs • French Onion Potato Skins • Crispy Herbed Chickpeas • Charred Sweet Potatoes • Homemade Personal Pizzas • Cheesy Pull-Apart Garlic Bread • Sweet-and-Sour Brussels Sprouts • Gooey “Spoon” Brownies • Lemon–Poppy Seed Drizzle Cake

With recipes that are creative, fast, and foolproof, plus bonus tips and techniques, this is the only air fryer cookbook you need to get the most of your new favorite kitchen gadget.

Praise for Air Fry Every Day

“Rethink the way you air fry, or cook in general, with this cookbook packed with delicious and healthy recipes from my favorite person, Ben Mims. From crispy classics, like Shoestring French Fries or Fried Chicken Tenders, to surprising vegetables and desserts, like Mole-Braised Cauliflower or Strawberry Scone Shortcake, your mind will be blown with the diversity of meals you can make using this piece of equipment, and save on an oily mess in your kitchen.”—Farideh Sadeghin, Culinary Director at Munchies

“In an oversaturated market of niche cookbooks and novelty cookware, Ben Mims manages to rise above, expanding the horizons of the air fryer thanks to his technical test-kitchen expertise and his creative culinary streak. I will follow Ben and his biscuits wherever he takes them! Despite my tiny Brooklyn kitchen, I’m compelled to make room for an Air Fryer, buy his book and master his approach.”—Alexa Weibel, Senior Food Editor at Rachael Ray Every Day

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From the Publisher

air fry every day;air fryer;air fryer cookbook;air fryer oven;air fryer recipes cookbook;

Chipotle Carne Asada Tacos

Serves 2 to 4

Flank or skirt steak for carne asada tacos is traditionally marinated in lots of orange juice to tenderize and flavor the meat. For this air-fried version, however, I swapped in the non-wet versions of its flavorings so the steak can cook up in the air fryer with a crisp, flavorful exterior. Chipotle chile powder is available online, if not in your local grocery, and pairs beautifully with fresh orange zest in this spice rub. Once cooked, thinly slice the steak and serve up authentic-ish carne asada tacos at home without the need for a grill.

In a small bowl, stir together the chili powder, chipotle powder, salt, garlic powder, and orange zest. Working on a plate, rub the spice mix all over the steak, then drizzle it with the oil, turning the steak so the oil coats it evenly. Place the steak in the air fryer and cook at 400°F until browned on the outside and medium-rare inside, about 10 minutes.

Transfer the steak to a cutting board and let stand for at least 10 minutes. Thinly slice the steak across the grain and serve in warm tortillas, topped with avocado, onion, cilantro, and your favorite salsa.

Ingredients

1 tablespoon chili powder
2 teaspoons chipotle chile powder
1 teaspoon kosher salt
1 teaspoon garlic powder
Finely grated zest of 1 orange
1 tablespoon vegetable oil
1 pound flank steak (¾ inch thick), at room temperature
Corn tortillas, avocado slices, diced white onion, cilantro leaves, and salsa, for serving

Editorial Reviews

Review

All the Best Cookbooks to Gift in 2018 —Food Network

“Rethink the way you air fry, or cook in general, with this cookbook packed with delicious and healthy recipes from my favorite person, Ben Mims. From crispy classics, like Shoestring French Fries or Fried Chicken Tenders, to surprising vegetables and desserts, like Mole-Braised Cauliflower or Strawberry Scone Shortcake, your mind will be blown with the diversity of meals you can make using this piece of equipment, and save on an oily mess in your kitchen.” —Farideh Sadeghin, Culinary Director at Munchies

“Ben Mims has a knack for understanding the way that real people cook today. His recipes bring the flavor and complexity you seek out in great food, with an understanding of the craziness in our busy day-to-day lives. You will be surprised and delighted by the amount of texture, enjoyment, and inspiration Ben has brought to the recipes in Air Fry Every Day. Not to mention, you won’t believe all the fun and inventive things the air fryer can do.”—Claire King, Head of Culinary at Tasty

“In an oversaturated market of niche cookbooks and novelty cookware, Ben Mims manages to rise above, expanding the horizons of the air fryer thanks to his technical test-kitchen expertise and his creative culinary streak. I will follow Ben and his biscuits wherever he takes them! Despite my tiny Brooklyn kitchen, I’m compelled to make room for an Air Fryer, buy his book and master his approach.” —Alexa Weibel, Senior Food Editor at Rachael Ray Every Day

“Ben Mims hacks the high-powered heating and circulation features of air frying machines so you can achieve pro-level crispy, crunchy textures the easy way and upgrade your weeknight cooking. This book changes the game for foods like chicken wings and ribs, but offers surprises like creamy and caramelized eggplant, crispy okra, and an incredibly tender lemon cake that convinces me an air fryer isn’t just a one-trick pony.” —Hunter Lewis, Editor-in-Chief at Cooking Light and Food & Wine

"Air Fry Every Day, from the talented recipe developer Ben Mims, will teach you to utilize the machine to make delicious fried favorites like buffalo wings, coconut shrimp, French fries, blooming onions, and spiced sweet potato wedges." —Epicurious

"The Instant Pot had its time in the spotlight: Now, we're all about the air fryer. So is Ben Mims, whose new cookbook Air Fry Every Day will teach you all about the gadget that does the culinary equivalent of turning water into wine, letting you fry anything with just a tablespoon of oil—or even none at all." —Tasting Table

About the Author

Ben Mims is the cooking columnist for the Los Angeles Times. He was the test kitchen director for Lucky Peach and a food editor at Saveur and Food & Wine. He has developed recipes, written, and consulted for outlets such as BuzzFeed/Tasty, Food Network Magazine, Rachael Ray Every Day, Food52, Bake from Scratch, Epicurious, and Jarry, and for cookbooks by Vice/Munchies and Dovetail Press. He is also the author of Sweet & Southern: Classic Desserts with a Twist and Short Stacks: Coconut. He lives in Los Angeles.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Air Fryer 101

How to Choose an

Air Fryer Model

As with adding any new appliance to your arsenal of kitchen equipment, the most difficult decision is which one to buy. There are several models of air fryers on the market at the writing of this book, and I’m willing to bet that number will double by the time this book hits the shelves. Air fryers range from petite versions that take up about the same space as a small microwave to larger versions that can cook large amounts of food and are more like studio-size countertop ovens. Prices range from well under $100 to upward of $300. Some air fryer cooks swear by certain models, but for this book, I did lots of research to see which might be best for me. Ultimately, I decided to go with the fairly inexpensive 2.2-quart CRUX model to develop the recipes for this book because I wanted everyone who can afford an air fryer, no matter the price, to be able to use the recipes in this book with success. This means that the majority of the recipes are made to serve one or two people because of the machine’s smaller cooking area. But rest assured, I also tested these recipes in large models and found the results just as good. In models with large fry baskets, feel free to, say, double the recipe for Spicy Dry-Rubbed Chicken Wings (page 39) to make enough for a large party. Or if you have the width, you can bake two Lemon–Poppy Seed Drizzle Cakes (page 144) side by side.

How to Use Presets

Every air fryer you might buy, like microwave ovens or multipurpose cookers, will come with preset cooking temperatures and times for specific foods, set by their respective manufacturers. These presets are convenient for simple foods that fit the purpose, like reheating pizza or frying chicken. I experimented with these presets at the beginning of my development, but ultimately tinkered with the temperatures and times to cook foods to a slightly higher quality without the “one size fits all” nature of presets. By all means, use those presets for the convenience, if you like, but once you see what the times and temperatures for each are, feel free to experiment yourself until you find the right combination for your favorite foods.

Shake, Stir, Flip

Though it’s usually not necessary to adjust the foods while they’re in the air fryer, thanks to the constantly circulating air, it’s nevertheless a good practice to move some foods around to ensure they get the optimal amount of exposure to the hot air while cooking. For loose items like fries or okra, a simple shake will do. For smaller pieces of food like grains, it’s helpful to stir them, lifting up any bits on the bottom of the basket or pan and moving them toward the top. And for wet foods like glazed tofu or soy-and-garlic chicken thighs, where the food is sitting in liquid that needs to reduce and glaze the meat or vegetable as it cooks, you’ll want to flip them often so you don’t end up with the bottom half completely wet and the top half unpleasantly dried out.

Don’t Overload the Basket

Deep-fried foods that are free-floating in hot oil get heat transfer at every angle and on every available surface area. Since items cooked in an air fryer aren’t suspended in oil, if you pack lots of fries into an air fryer, for example, the ones in the middle might not get as well cooked as those on the perimeter, which is getting the full force of the air fryer’s powerful hot air. One way to remedy this is by shaking and turning foods a few times while frying to make sure everything is evenly cooked. Another, more efficient way to combat this issue is to cook in smaller batches, so there’s no worry about cold spots where the air is blocked.

Know Your Hot Spots

Think of your air fryer as if your oven and broiler were on at the same time. There’s heat being circulated around the food constantly, cooking it from all sides, but that heat is primarily generated from above. For foods that are thin or small, like cutlets or shrimp, I don’t flip because the heat circulates around them well enough and they’re far enough from the heating element to avoid getting scorched. If you want to crisp up a particular side of the food, like the skin of a salmon fillet, it’s good to position that side near the element so it gets extra heat exposure.

Use Pans to Expand Your Air Fryer Possibilities

Most foods you cook in your air fryer will be items like chicken wings or french fries—easy to retrieve with tongs or turn out onto plates. To expand the versatility of the air fryer—which is equally adept at creating glazes, baking cakes, and popping small grains—purchase a set of air fryer inserts, which are sold online or at cookware stores by many of the same manufacturers of the various air fryer models. Virtually all of them include a shallow “pizza” pan, a tall-sided “cake” pan, a silicone cooling mat, and metal racks to hold the pans. While not all these inserts are necessary to use your air fryer, it’s a smart idea to get them (they range in price from $20 to $30) because they more than double the types of recipes you can make in your air fryer and really transform it into an all-in-one cooker.

Of all the inserts, though, the only one that I think is 100 percent necessary is the cake pan insert. To make baking achievable in the air fryer, you have to use a pan insert, and if I didn’t include some baking in this book because of that, I would’ve felt I was doing you, the reader, a disservice. Not only important for baking, they make cleanup a breeze, too, especially when cooking sauced or sticky foods. However, I use the pan inserts only where necessary: Most of the recipes that need them are in the Breakfast and Brunch (page 21) and Sweets (page 143) chapters. The pans come in both round and square shapes to fit your particular air fryer, but the shape doesn’t affect the cooking times in the book, as we tested baking recipes in both shapes. Aside from keeping cake batters in their place in the air fryer, they’re also great for containing sauces, glazes, and marinades for meat; small grains like quinoa and rice that would otherwise fall through the basket holes; and other foods that might need a little extra support underneath. If you don’t want to buy a set of inserts or the cake pan insert, you can just as easily use a 6- or 7-inch metal cake pan, available at any baking cookware store, or disposable round aluminum foil pans, which are very cheap and are sold in most grocery stores or online via Walmart.com or Webstaurantstore.com as “takeout” containers.

All the pan inserts have a metal handle on top to make lowering and lifting them out of the air fryer basket easy. But if you’re using a cake pan or foil pan, use two pairs of tongs as pinchers to grab opposite sides of the pan and lift it out. What’s great about the inserts, in particular, is that they can be cooked in and then transported right to the dinner table for serving.

How to Use Oil

in the Recipes

Even though air fryers can cook up food without added oil—in fact, many people who buy them do so expressly for their ability to use no oil whatsover—the appearance of most air-fried foods is improved greatly with just a little added oil, but no more than you’d normally put on vegetables or meat to roast or sauté them. One tablespoon of oil tossed with vegetables softens their skins and enhances their char. The same goes for meats, where a little oil helps to imbue their exteriors with an appealing caramelized color. For typically deep-fried foods with a breadcrumb coating like fried chicken or fish sticks, it’s easier to coat in oil by using cooking spray. There are many organic and natural cooking spray options on the market now, so I feel comfortable recommending them, especially once you see the benefits of using them on fried foods to get that perfectly golden brown hue. Choose brands that use olive oil or coconut oil, or purchase an oil sprayer, such as a Misto, which allows you to use your own favorite oil. Just be careful to spray the foods before you add them to the air fryer, not once inside the basket, since many manufacturers warn that cooking sprays can damage the interior nonstick coating of the air fryers themselves (similar to nonstick skillets).

And thanks to that nonstick surface, cleaning your air fryer is a breeze. Whether still warm or completely cooled, the inside of the air fryer can usually be wiped clean of any spills or splatters with just a damp paper towel. For the basket, some warm water and a soapy sponge, like you would use to clean any dish, suffice perfectly.

Get to Know Your Air Fryer

I see you’ve brought your new air fryer home, unpacked it, and taken off all the stickers and plastic. And you’re ready to get cooking . . . like, this exact instant. No worries. I got you covered!

I obviously want you to make all the recipes in this book to see how versatile the air fryer is, but right now, I want you to get familiar with your new machine and all its functions, and see how it can cook ordinary, everyday foods that you most likely already have in your kitchen.

Frozen Foods

Though I cover the gamut of recipes that work well in your air fryer, if you have a bag of frozen french fries, chicken tenders, or any frozen food that calls for being fried or baked, this is the easiest place to start. As a general rule, simply reduce the temperature on the package by 25°F and reduce the cooking time by 25 percent to cook in the air fryer. For example, if a package calls for you to cook frozen veggie burgers at 425°F for 25 minutes, cook them in the air fryer at 400°F for 18 to 20 minutes, making sure to start checking the food on the lower end of the time range. Once you get a feel for how strong your air fryer is, you’ll be able to tinker with the times and temperatures to get them just right.

Toast

If toasting 1 slice of bread, lean it against the wall of the air fryer basket. If using 2 to 4 slices, lean them against each other, like forming the shape of a tent, to fit more slices in the basket. Set the air fryer to 400°F and toast to your desired doneness. I’ve found that the number of minutes needed to make toast in the air fryer is comparable to those on the dials of a toaster (as in, if you toast your bread on a “3” in your toaster oven, it will take about 3 minutes to toast your bread). The timing will, of course, depend on the type, thickness, and freshness of your bread.

Bacon and Sausage

While we’re making toast for breakfast, let’s talk about eggs. I’ve found that there’s not really a good way to make plain eggs in the air fryer (they’re best mixed with other ingredients like in the frittatas and baked eggs in the Breakfast and Brunch chapter, starting on page 21); I tried making scrambled eggs and even after 30 minutes, the results weren’t pretty or even slightly cooked. But while you’re scrambling or frying your eggs on the stove, you can thankfully get the rest of breakfast cooked in the air fryer, especially typically messy or greasy bacon slices and sausage patties. For either, lay as many slices or patties as will fit in the basket in a single layer and cook at 400°F to your desired doneness, between 4 and 8 minutes (cooking from frozen doesn’t affect the cooking time here). And if you bought one of those handy and useful air fryer insert sets (see page 13), you can use the included wire racks to elevate your bacon or sausage off the bottom of the basket to ensure more even heating around them.

Cookies

While I didn’t develop air fryer–specific cookie recipes for this book (because the inherent nature of cookies doesn’t translate well to the machine), the appliance is perfect for those times when all you want is to break off a square of prepared cookie dough and bake yourself a cookie. Just like with the aforementioned frozen foods, bake the cookies at 25°F less and for 25 percent less time than the package directs, then adjust from there until you find the right cooking time for your favorite brand of slice-and-bake or break-and-bake cookies. For the break-and-bake type of cookies, such as those made by Nestlé Toll House, where the package directs you to bake the cookies at 350°F for 12 to 15 minutes, I experimented a few times until I found that air frying the cookies at 320°F for 10 minutes was just perfect. If you have frozen balls of cookie dough from your own recipe, those will work in an air fryer, too. Just use the same time and temperature math and adjust until you’ve got a winning algorithm for that precious cookie.

Leftovers

A last, surprising, food to try out in the air fryer is that slice of cold, leftover pizza in your refrigerator (don’t lie to me, I know it’s there). Instead of acting like you really love cold pizza (no one does) or heating it in the microwave until it’s rubbery and sad, place it in the air fryer basket and cook at 400°F until it’s revived, the cheese is re-melted, and the crust is crisp on the bottom again (!!!). It will take between 4 and 8 minutes, depending on the thickness and shape of the pizza. The air fryer is perfect for reviving leftover fried foods from restaurants or your delivery orders—no more soft, soggy french fries, egg rolls, and wings reheated in the microwave. As you may have noticed, I generally recommend 400°F as the ideal temperature for the air fryer to get started because it’s similar to roasting in your oven at 425°F, but faster and with crispier results.

When in doubt with any new food, start at that temperature and check on the food as many times as you need until whatever you’re cooking is as heated through and as golden brown as you like.

Product details

Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (August 28, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 0525576096
ISBN-13 ‏ : ‎ 978-0525576099
Item Weight ‏ : ‎ 2.31 pounds
Dimensions ‏ : ‎ 7.29 x 0.67 x 9.29 inches

Best Sellers Rank: #371,747 in Books (See Top 100 in Books)
- #249 in Low Fat Cooking (Books)
- #463 in Fryer Recipes
- #1,603 in Quick & Easy Cooking (Books)

Customer Reviews:
4.4 595 ratings

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Renata

Got an airfyer? You need this book!

Reviewed in the United States on October 24, 2018

Verified Purchase

I don’t know if I have ever had a more useful or reliable cookbook. I know that seems ridiculous, but once you fall down the air fryer wormhole you want to figure out how to cook everything in it and Mimms has done us all the favor of doing exactly that. His recipes are wonderous, but he is went well beyond just recipes to explain darn near everything about this miracle appliance and the layout is a dream! Don’t want to know how it functions? Skip straight to the recipes! But I tell you the amount of useful and practical Information in this book has made me the happiest camper! Want to know how to cook virtually anything from your freezer? He’ll tell you! Want to know how to make the best bacon in that thing? Boom! All indexed and incredibly easy to reference. Mimms is genius and I can’t wait to get more of his books if they are all written as skillfully as this one.

52 people found this helpful

Helpful

bjcbfhm

It's not a 2.2 qt CRUX, but rather a 2.6 qt/2.2 lb

Reviewed in the United States on September 23, 2018

Verified Purchase

I have used my CRUX 2.6 qt Air Fryer every day since I purchased it in late August (now late September). I am working my way through this exceptional cookbook., with no repeats yet! Both purchases were inspired by a recent article in the WSJ. Both call the CRUX 2.6 qt AirFryer (apparently made for Macy's) a 2.2 qt item, which is confusing. I ordered that on-line and the box and instruction booklet both say that it's 2.6 qt/2.2 lb capacity. Same item number, though, so I felt comfortable that I had purchased the correct item. The cookbook has something for everyone and is very creative. It's very easy to do variations on the themes, once you get the main concepts. I haven't had a botched batch of anything, due to the very careful instructions that the author gives. I highly recommend this book!

22 people found this helpful

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C Wm (Andy) Anderson

Some Good Recipes BUT No Nutritional Info...

Reviewed in the United States on June 17, 2019

Verified Purchase

I have Type 2 Diabetes and I am waging a war against obesity. It’s a chronic war, so don’t expect any “Mission Accomplished” banners any time soon. My point is, I am constantly scouting for good recipes for use with my air fryer. Will “Air Fry Every Day” help me in my fight? What are the good points, and bad, regarding this book? Read on if you wish to learn...

The recipes, as such, are excellent. From a cook’s viewpoint. From a nutrition-minded viewpoint, however, they fall quite short. They lack any details regarding nutrition. Further, there is no prep time info, for meal planning purposes.

Otherwise, I actually do appreciate the book.

Why? Just on tidbit of information helped me when I used my air fryer today for some Yves Falafel Balls. As the author stated, when cooking directions show a time and temperature for a conventional oven, lower the temp 25 degrees f. and reduce the time by 25 percent.

I did as suggested and found the results to be superb. Especially loved them with some tahini my wife prepared.

BOTTOM LINE

Torn between three stars and four, due to the lacking information. There are some photographs, but, for me, they did not help sell the dish.

At last, though, I decided to rate “Air Fry Every Day” four stars out of five.

10 people found this helpful

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Michal A. Joyner

How did I live without it?

Reviewed in the United States on August 28, 2018

Verified Purchase

I read an article by the Arthur in the Wall Street. It was an excellent article, and I ran to the store that afternoon to buy an air-fryer. I had made all the recipes that the article showcased by the end of the weekend. I still can't get over how yummy and easy the Molten lava brownies were. My husband was shocked. I ordered the book, and it has arrived. As expected, more yummy recipes. All are easy and use ingredients MOST of us have in our kitchens. There are lots of photos. The chicken wings and potato recipes are worthy of company. Thank you, Ben Mims, for an amazing addition to my kitchen. the coconut shrimp are prepped for tonight.

60 people found this helpful

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Charlotte Howell

Not enough basics

Reviewed in the United States on February 28, 2023

Verified Purchase

Ok if you want some complicated recipes. If you’re looking for some basics like how to cook hamburgers forget this one.

2 people found this helpful

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Kgreer

Excellent cookbook!

Reviewed in the United States on June 15, 2019

Verified Purchase

I have had an Air Fryer since they were first introduced into this country. Needless to say I have had many books for it. But this book is my go to book everyday because I use my air fryer everyday. The author starts with the basics and goes to the more complex. This books sits on my book stand on my kitchen counter because I am alwYs referring to it. I have recommended it to many people and they love this book too. I highly recommend it for a cook starting out with an air fryer or the more advanced.

18 people found this helpful

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RHONDA

Wedding gift

Reviewed in the United States on April 3, 2023

Great wedding gift

Reviewed in the United States on January 3, 2023

Verified Purchase

I bought this as a gift for a college student and ended up buying two. The book itself is quality and has fabulous recipes that are quick and easy. Enjoy!

One person found this helpful

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Albeaumont

Tasty recipes

Reviewed in Canada on July 23, 2021

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very good recipes-have done the pizza and Memphis ribs.

One person found this helpful

Jesus Maria Gutierrez

Recetario. Horno de aire

Reviewed in Mexico on May 9, 2021

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Buenas recetas.

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Miss DRM

Great cookbook with beautiful pictures!

Reviewed in Sweden on October 15, 2022

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In these times of all more expensive electricity, I decided to abandon my standard convection oven and purchase a smaller, 12l, air fryer. Being a complete novice, I also figured that I needed a good recipe book to get me started. After reading many reviews on Amazon and checking out the assortment offered, I noticed that many cook ooks offered hundreds of recipes but very few had good illustrations and pictures. This book has only 75 recipes but WOW, what a great selection as well as beautiful pictures! There is also information, many thought worthy tips and explanations and how-tos in the beginning of the book which will make learning to use my new air fryer sooooo much easier! The author explains how to use both traditional (drawer/bucket) as well as oven air fryers so it doesn't matter what kind of appliance you have.

As I wrote above, the recipes sounded and looked so delicious, I can't wait to try them all! I warmly recommend this cookbook to both beginners and others who would like own their own collection of delicious, air fryer recipes!

Jayne marie lowry

Great!

Reviewed in the United Kingdom on December 22, 2021

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Arrived on time and in great condition !
Very happy

john withers

Ideal book

Reviewed in the United Kingdom on April 26, 2021

Verified Purchase

Not had chance to try any meal ideas yet, but the book has given me ideas into what to cook

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