u/E_N5

I love making green bean casserole in the air fryer because it’s an easy holiday side with tender green beans, creamy mushroom sauce, and a crispy onion topping. It saves oven space during busy meals and works just as well for a simple weeknight dinner.

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Ingredients

• 1 lb (454 g) fresh green beans, trimmed and cut into 2-inch pieces
• 1 can (14.5 oz) cream of mushroom soup
• 1/2 cup (118 ml) milk
• 1 tbsp Worcestershire sauce
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 cup (57 g) shredded cheddar cheese
• 1 cup (56 g) crispy fried onions

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Instructions

1. Preheat the air fryer to 375°F (190°C) for 5 minutes.
2. In an air-fryer-safe baking dish, mix the mushroom soup, milk, Worcestershire sauce, garlic salt, and black pepper.
3. Add the green beans and stir until they're evenly coated.
4. Place the dish in the air fryer and cook at 375°F (190°C) for 15–20 minutes, stirring halfway through, until the beans are tender.
5. Sprinkle the cheddar cheese and crispy fried onions over the top.
6. Air fry for another 2–3 minutes, until the cheese melts and the onions turn golden.
7. Carefully remove the hot dish and let the casserole rest for 5 minutes before serving.

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Make sure your baking dish is rated for oven use and fits safely in your air fryer. Frozen green beans also work well; thaw and drain them first. Add the crispy onions near the end so they don't burn.

I love making duck breast in the air fryer when I want something a little special without much prep. The skin gets crispy and golden while the meat stays juicy and tender. With just salt and pepper, it’s an easy dinner that feels restaurant-worthy.

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Ingredients

• 2 boneless, skin-on duck breasts
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Pat the duck breasts thoroughly dry with paper towels.
2. Using a sharp knife, score the skin in a crisscross pattern without cutting into the meat.
3. Season both sides with salt and black pepper.
4. Preheat the air fryer to 400°F (200°C) for 5 minutes.
5. Place the duck breasts in the basket, skin side up, and air fry for 10 minutes.
6. Reduce the temperature to 350°F (175°C) and cook for another 5–10 minutes, checking the internal temperature with a meat thermometer.
7. For food safety, cook to an internal temperature of 165°F (74°C), as recommended by the USDA.
8. Transfer the duck to a plate, loosely cover with foil, and rest for 5–10 minutes before slicing.

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The key to crispy skin is getting it really dry before cooking. You don't need to add oil because the duck skin releases plenty of fat as it cooks. Cooking time will vary depending on the thickness of the breasts, so use a meat thermometer to check doneness.

I love making stuffing in the air fryer because the edges get nicely crisp while the middle stays soft and flavorful. It’s especially handy for holiday meals when the oven is already busy, but it also works as an easy side for chicken, pork, or turkey.

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Ingredients

• 4 cups (224 g) herb-seasoned dried bread cubes
• 1 cup (237 ml) low-sodium chicken broth
• 1/4 cup (57 g) butter, melted
• 1 stalk celery, chopped
• 1/2 small onion, chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat the air fryer to 350°F (175°C) for 5 minutes.
2. Add the bread cubes to a large mixing bowl.
3. Pour in the chicken broth and melted butter. Stir gently and let the bread absorb the liquid.
4. Add the celery, onion, sage, thyme, salt, and pepper. Stir until everything is evenly combined.
5. Lightly spray the air fryer basket with cooking spray. If your basket has large holes that the stuffing could fall through, use an air fryer-safe baking dish instead.
6. Add the stuffing to the basket or dish and spread it out evenly.
7. Air fry at 350°F (175°C) for 15 minutes, stirring twice during cooking.
8. If you prefer a more toasted and crispy stuffing, continue cooking for a few extra minutes.
9. Let it cool for about 5 minutes before serving.

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You can prepare the stuffing mixture ahead of time and refrigerate it until you're ready to cook. If it seems too dry, add a little extra broth before air frying. You can also mix in dried cranberries, chopped apples, or nuts for some extra flavor and texture.

I love making country-style ribs in the air fryer because you get tender, juicy pork with a nicely caramelized BBQ coating without needing a grill or smoker. They’re quick enough for a weeknight dinner and easy to customize with whatever BBQ sauce you like.

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Ingredients

• 1 lb (454 g) country-style pork ribs
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp BBQ sauce
• Cooking spray or olive oil

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Instructions

1. Pat the pork ribs dry with paper towels.
2. Mix the salt, paprika, garlic powder, and black pepper together, then season the ribs evenly on all sides.
3. Place the ribs in the air fryer basket and lightly spray or brush them with oil.
4. Air fry at 375°F (190°C) for 14–16 minutes, checking around 12 minutes since cooking time will depend on the thickness of the ribs.
5. Brush the ribs generously with BBQ sauce.
6. Turn the ribs over and brush the other side with BBQ sauce.
7. Increase the temperature to 400°F (200°C) and cook for 2 minutes.
8. Turn the ribs over and cook for another 2 minutes, watching closely so the BBQ sauce doesn't burn.
9. Check the thickest part with a meat thermometer. For tender country-style ribs, aim for about 175–185°F (80–85°C).
10. Transfer the ribs to a plate, loosely cover with foil, and let them rest for 5 minutes before serving.

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Bone-in ribs may take longer than boneless. Don't overcrowd the basket, and if the BBQ sauce starts browning too quickly, drop the temperature to 390°F (200°C). Good marbling will also help keep the ribs juicy.

Chicken katsu is one of my favorite crispy chicken dinners, but frying it on the stovetop can get messy fast. The air fryer gives you that same crunchy panko coating with much less oil and cleanup. I like serving it with rice, shredded cabbage, and plenty of tonkatsu sauce.

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Ingredients

• 2 boneless, skinless chicken breasts, sliced in half lengthwise
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• Cooking spray or oil
• Tonkatsu sauce, for serving
• Shredded cabbage and cooked rice, for serving

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Instructions

1. Season the chicken with salt and pepper.
2. Set up three shallow bowls with flour, beaten eggs, and Panko.
3. Coat each chicken piece in flour, then egg, then Panko. Press the breadcrumbs on gently so they stick.
4. Preheat the air fryer to 400°F (200°C) for 5 minutes.
5. Spray the basket with oil and arrange the chicken in a single layer without touching.
6. Lightly spray the tops with oil.
7. Air fry for 10 minutes, then flip and cook for another 5–7 minutes, until golden and the chicken reaches 165°F (75°C).
8. Let the chicken rest for a few minutes before slicing.
9. Serve with rice, shredded cabbage, and tonkatsu sauce.

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For the crispiest coating, don’t overcrowd the basket. If reheating leftovers, use 375°F (190°C) for a few minutes instead of the microwave.

This is an easy way to make broccoli a lot more interesting. The ranch seasoning and Parmesan add plenty of flavor, while the air fryer gives the edges a nice crispiness. I like this as a quick side for chicken, fish, or pretty much any weeknight dinner.

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Ingredients

• 1 small head broccoli, cut into florets (about 3 cups)
• 2 tbsp olive oil
• 1 tbsp Ranch seasoning
• 1 tbsp grated Parmesan cheese
• Fresh lemon juice

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Instructions

1. Add the broccoli, olive oil, Ranch seasoning, and Parmesan to a bowl. Toss until the florets are evenly coated.
2. Preheat the air fryer for a few minutes if your model benefits from preheating.
3. Add the broccoli to the air fryer basket in a single layer.
4. Air fry at 380°F (190°C) for 8 minutes, shaking the basket halfway through.
5. Remove and finish with a squeeze of fresh lemon juice.

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For softer broccoli, cook a little longer. If you prefer less char on the edges, drop the temperature to 370°F (185°C) and cook for about 10 minutes.

I like this when I want something sweet without making a whole dessert. The bananas turn soft and golden with a caramelized brown sugar and cinnamon topping. They’re great on their own, but even better over ice cream or pancakes.

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Ingredients

• 1 banana
• 1 1/2 tbsp brown sugar
• 1/4 tsp cinnamon

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Instructions

1. Mix the brown sugar and cinnamon in a small bowl.
2. Slice the banana in half lengthwise, leaving the peel on.
3. Line the air fryer basket with parchment paper and place the banana halves cut-side up.
4. Sprinkle the brown sugar and cinnamon mixture evenly over the bananas.
5. Air fry at 400°F (200°C) for 7–10 minutes, until soft and caramelized.
6. Carefully transfer to a plate and serve as desired.

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Keep an eye on them toward the end since air fryers can vary. You want the sugar golden and caramelized, not burnt.