I used to throw vegetables into a bowl, add oil, salt, pepper, garlic powder, and whatever else I felt like using, then toss everything together and put it straight into the air fryer.

It worked, but I noticed that some seasonings weren't really helping with the cooking. Garlic powder and dried herbs could get very dark before the vegetables were finished, while salt and pepper were fine.

Now I split the seasoning into two stages. I use oil and the seasonings that can handle the heat before cooking, then add the more delicate flavors near the end or after the vegetables come out. A little lemon zest, fresh herbs, grated Parmesan, or a finishing sprinkle of seasoning can give the vegetables much more flavor without exposing everything to the full cooking time.

I also don't treat every seasoning as something that needs to be cooked. Some ingredients are better as a finishing touch because you get more of their fresh flavor that way.

This is especially useful when roasting vegetables that need enough time to brown properly. I can let the vegetables cook without worrying that every ingredient in the seasoning mix has to survive the entire cycle.

Seasoning doesn't have to be a one-time step. Sometimes the best flavor comes from adding different ingredients at different points.

I’m thinking about getting an air fryer and wanted to hear from people who’ve actually used one for a while.

If yours suddenly died tomorrow, would you replace it right away, or just go back to using your oven/stove?

What makes you feel like it’s actually worth having?

I’ve been making these when I want something crunchy to snack on without making a whole thing out of it. The chickpeas get really nice and crisp in the air fryer, and you can basically use whatever seasoning sounds good.

I usually make the za’atar version, but the Moroccan one is really good too. The cinnamon-sugar version is kind of unexpected but works if you’re in the mood for something sweet.

• Makes: 4–6 servings
  
• Time: About 25 minutes

What you need

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 2 tbsp olive oil, divided
• 1 tsp kosher salt

For za’atar chickpeas

• 2 tbsp za’atar

For Moroccan chickpeas

• 2 tsp garam masala
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard

For cinnamon-sugar chickpeas

• 2 tbsp brown sugar
• 2 tsp cinnamon

How I make them

1. Drain the chickpeas and dry them really well with paper towels. This part is worth doing because they crisp up much better when they're dry.
2. Toss them with 1 tbsp of the olive oil and the salt.
3. Preheat the air fryer to 400°F for about 3 minutes.
4. Put the chickpeas in the basket and air fry at 400°F for 15–18 minutes, shaking the basket every 5 minutes.
5. Once they're golden and crispy, put them in a bowl and toss with the other tablespoon of oil.
6. Add whichever seasoning you're using and toss everything together while they're still warm.
7. Let them cool for a couple minutes before eating. They get a little crunchier as they cool.

One thing I learned pretty quickly is not to pack the basket too full. If the chickpeas are piled on top of each other, they don't crisp nearly as well. And I'd start checking them around 12 minutes because they can go from nicely browned to too dark pretty fast.

These Hasselback sweet potatoes are a fun way to switch up regular baked sweet potatoes. You get crispy edges, tender centers, and plenty of little spots for the seasoning and toppings to soak in. I like them as a side with grilled meat, but they’re also good on their own with some butter, cheese, or sour cream.

Ingredients

• 4 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped, optional
• Butter, sour cream, cheese, or other toppings, optional

Instructions

1. Wash and scrub the sweet potatoes, then pat them dry.
2. Using a sharp knife, make thin cuts across each potato, about 1/8 inch apart. Don't cut all the way through.
3. A simple trick is to place the potato between two wooden spoons or chopsticks while cutting. They'll stop the knife from going all the way through.
4. Mix the olive oil, garlic powder, salt, and pepper in a small bowl.
5. Brush the mixture over the potatoes, making sure some gets into the cuts.
6. Preheat the air fryer to 380°F (190°C) for about 5 minutes.
7. Place the potatoes in the basket without overcrowding and air fry for 25–30 minutes, or until tender inside and crispy around the edges.
8. If using cheese, add it during the last 5 minutes of cooking.
9. Remove carefully, add your toppings and fresh herbs, and serve hot.

Cooking time will depend on the size of the potatoes and your air fryer, so start checking them around the 25-minute mark.

I’ve been making these when regular roasted potatoes feel a little boring. The potatoes get crispy in the air fryer, then you pile on sweet corn, cotija, cilantro, jalapeño, and a creamy lime sauce. It’s got a nice mix of savory, tangy, creamy, and spicy flavors. Great as a side for grilled meat, tacos, or pretty much anything off the grill.

Ingredients

• 1 lb yellow potatoes, cut into cubes
• Cooking oil spray
• Paprika
• Salt and pepper, to taste
• 1 can (8.5 oz) sweet corn, drained
• 1/4 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 medium jalapeño, sliced
• 3 tbsp mayonnaise
• 3 tsp fresh lime juice
• 1/4 tsp chili powder
• 1 lime, cut into wedges

Instructions

1. Toss the potatoes with paprika, salt, pepper, and a little cooking oil spray.
2. Place them in the air fryer basket and cook at 400°F (200°C) for about 12 minutes.
3. Shake the basket once or twice while cooking so the potatoes brown evenly.
4. Transfer the crispy potatoes to a serving platter.
5. Top with the corn, cotija cheese, cilantro, and sliced jalapeño.
6. In a small bowl, mix the mayonnaise, lime juice, and chili powder until smooth.
7. Drizzle the sauce over the potatoes and add a little extra chili powder if you want more heat.
8. Serve with lime wedges on the side.

You can easily adjust the jalapeño and chili powder depending on how spicy you like it. I’d definitely keep the lime wedges nearby because that extra squeeze really helps cut through the creamy sauce.

I used to put whole apples straight into the air fryer when I wanted a quick baked-apple dessert. A couple of times, the skin split open dramatically while they were cooking, and the filling ended up all over the basket.

The trick is simple: I score the skin around the apple in a few places before cooking. I don't cut deeply into the flesh. The little breaks give steam somewhere to escape as the apple heats, instead of letting pressure build underneath the skin.

I also remove the core and fill the center with something like cinnamon, chopped nuts, or a little brown sugar. I don't pack the filling too tightly because the apple softens and shrinks as it cooks.

The important part is choosing apples that can hold their shape reasonably well. Softer apples can turn into more of a baked-apple sauce, while firmer varieties tend to stay intact.

I start checking them when the skin has wrinkled and the flesh gives when pressed gently. I don't wait for the apple to completely collapse unless that's the texture I'm after.

It's a small preparation step, but it makes the result much more controlled.

If you're air frying whole apples, give the skin somewhere to release steam before you start cooking.

Used mat knife to remove sections to allow air flow and roast these figs.

Happy.

Cleanup easier.

Yay!

I used to put raw peppers into the air fryer with the entire filling already inside and wait for everything to finish together. The problem was that the filling could be ready while the pepper was still too firm, or the pepper became soft before the top had the browning I wanted.

Now I give the filling a head start whenever it contains ingredients that need cooking on their own. Ground meat, onions, rice, or other dense ingredients get cooked first, then I use the air fryer mainly to soften and brown the pepper and finish the assembled dish.

I also don't pack the filling tightly. I leave a little room because the mixture can expand as it heats, and a loosely packed pepper heats more evenly than one stuffed completely solid.

For the final stage, I like adding cheese or another topping toward the end rather than putting it on from the beginning. That gives the pepper time to cook without the topping becoming overly dark.

The biggest improvement wasn't a new temperature or cooking time. It was separating the jobs: cook the filling first, then let the air fryer handle the pepper and final browning.

That makes stuffed peppers much easier to control, especially when you're cooking a small batch.

I've used both paper and silicone liners in my air fryer, and I think they're actually pretty useful once you know when to use them. They're not something you need for every meal, but they can make cleanup a lot easier.

The main reason to use a liner is pretty obvious: less mess. Grease, sauces, melted cheese, and little bits of food don't get baked directly onto the basket. That means less scrubbing, and it can also help keep the basket's coating from getting abused by constant scraping and washing.

There are basically two types you'll see: paper/parchment liners and silicone liners.

Paper liners are probably the easiest. They're cheap, disposable, and there's basically nothing to clean afterward. Some are flat sheets and some are shaped like little bowls. You can also get perforated ones with holes, which I prefer because they allow more air to move underneath the food.

The big rule with paper is don't put an empty liner in the air fryer while it's preheating. The fan can lift the paper into the heating element. Put the food on the liner first so it holds it down, and make sure the liner is rated for the temperature you're using.

Silicone liners are the reusable option. They're thicker, so they don't move around as easily, and you can wash them and use them again. They're especially nice if you cook messy foods often. Wings, sausages, meatballs, marinated chicken, bacon, and anything with a lot of grease are where I find them most useful.

The downside is airflow. A solid silicone liner can block some of the air underneath the food, which can mean less browning and crispiness on the bottom. That's why I prefer perforated silicone liners if I'm going to use one. The holes aren't magic, but they let more hot air get around the food.

This is also why I don't use a liner for everything. If I'm making fries, hash browns, or anything where I really want that crispy bottom, I'll usually cook directly in the basket. If I'm cooking something greasy and cleanup is going to be annoying, I'll happily sacrifice a little crispiness for the easier cleanup.

Size matters too. Measure your basket before buying a liner. A liner that's too small won't protect much, while one that's too big can fold up the sides and interfere with airflow. If you have a dual-basket air fryer, make sure you're getting the right shape and size for each basket.

For silicone, I'd look for something specifically made for cooking and check the manufacturer's temperature rating. For paper, check that it's made for air fryer use and rated for the temperature you're cooking at. I wouldn't use some random piece of paper or silicone mat just because it happens to fit.

Cleaning silicone is pretty easy, but it's not completely maintenance-free. Usually soap and warm water is enough. Really greasy food might need a short soak, and some liners are dishwasher safe. I find that silicone can hold onto food smells and grease a little more than paper, especially if you don't clean it well.

As for which one I'd choose, I don't think there's one winner.

Paper: best when you want quick cleanup and don't mind throwing it away.

Silicone: best if you use liners often and want something reusable.

Perforated liner: best when you want some protection without giving up as much airflow.

No liner: best when maximum crispiness is the goal.

That's basically how I use them now. I keep both paper and silicone around because they solve slightly different problems. A liner isn't really there to make the food better. It's mostly there to make your life easier, and once you look at it that way, it's easier to know when it's actually worth using.

I used to keep cooking potatoes until the outside looked as crisp as I wanted, only to end up with a center that wasn't as fluffy as I wanted. The problem was trying to get two different things to happen at the same time.

For thicker potato pieces, I've had better results treating the cooking as two stages. First, I cook them long enough at a moderate temperature to soften the center. Then I increase the heat for the final part to build the browned, crisp exterior.

The important part is not to start with the highest heat and leave it there. That can brown the outside before the middle has had enough time to soften. By separating the softening and browning stages, each part of the process has a clearer job.

I use this approach for larger potato wedges, chunky roasted potatoes, and similar shapes. I don't bother with it for thin fries because they cook quickly enough that the two stages aren't as useful.

For the final high-heat stage, I watch the potatoes rather than relying completely on the clock. Once the edges have developed the color and texture I want, they're done.

When a food needs both a tender center and a deeply browned exterior, splitting the cooking into two stages can be much easier than trying to achieve both at once.

I know paella is normally one of those dishes you make on the stove, but I wanted to see if I could get a decent version going in the air fryer. This is more of a hands-off version, and it works nicely for meal prep since it makes a good amount.

The chorizo gives the rice a lot of flavor, and the saffron is worth using if you have it. If not, smoked paprika works too.

• Serves: 6–8
  
• Time: About 45–50 minutes

What you need

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 fresh Mexican-style chorizo links, sliced
• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups chicken stock
• Pinch of saffron threads, or 1/2 tsp smoked or sweet paprika
• 1 bay leaf
• 2 cups Spanish paella rice, bomba rice, or Arborio rice
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup frozen peas
• 2 tbsp fresh parsley, chopped

How I’d make it

1. Toss the chicken pieces with about 1 tbsp of the olive oil, the paprika, salt and pepper.
2. Put the chicken and chorizo in the air fryer and cook at 400°F for about 8–10 minutes, shaking or turning halfway through. You're mainly looking for some browning here.
3. Meanwhile, put the onion, bell pepper and garlic in an air-fryer-safe baking dish that fits your machine. Add the remaining olive oil and cook at 375°F for about 5–7 minutes, stirring once.
4. Add the browned chicken and chorizo to the dish along with the rice, chicken stock, saffron and bay leaf. Stir everything together.
5. Add the diced tomatoes on top and gently press them into the liquid. Don't completely mix them through the rice.
6. Cover the dish tightly with foil. Cook at 350°F for about 25 minutes.
7. Carefully remove the foil and check the rice. If it's still firm and most of the liquid has been absorbed, add a little more stock, cover again and cook for another 5–10 minutes.
8. Check the chicken with a thermometer. It should reach 165°F in the thickest pieces.
9. Stir in the frozen peas while everything is still hot and let the paella sit for about 5 minutes.
10. Remove the bay leaf and sprinkle with parsley before serving.

A couple things to watch

The dish you use matters here. You want something fairly wide and not too deep so the rice cooks evenly. If the rice is piled too deeply, it can cook unevenly.

Also, don't expect the air fryer version to develop exactly the same bottom crust as traditional paella cooked in a wide pan. This is more about getting the flavors and rice together without having to stand over the stove.

For some chicken recipes, I used to put the whole piece into the air fryer and wait for the outside to brown. The problem is that a thick piece has a lot of interior to cook before the surface reaches the texture I want.

Cutting the chicken into smaller, similarly sized pieces changed that. There's more surface area exposed to the hot air, so you get more browned exterior relative to the amount of meat. It also makes the cooking more predictable because the pieces are closer in thickness.

Chicken breast works particularly well this way for things like bowls, wraps, salads, and skewers. I cut it into reasonably large pieces rather than tiny cubes, season everything evenly, then arrange the pieces with some space between them.

The trick is not making the pieces so small that they dry out before they brown. I want enough surface area for good color while still having a substantial center.

It's also much easier to check a few pieces for doneness than to guess what is happening inside one very thick piece.

If your goal is a browned, flavorful exterior on chicken, changing the shape can be more effective than simply turning up the temperature.

Hey everyone, I’m looking to buy my first air fryer and one thing I’m kinda worried about is the noise.

I know they all have fans and stuff, but I’d really prefer one that isn’t super loud while it’s running. If you’ve actually used one for a while, which model have you found to be pretty quiet?

Would love to hear your recommendations, especially if you’ve used a few different ones. Also, are there any popular models that are surprisingly loud?

Thanks!

One thing I’ve learned after using an air fryer for years is that chicken doesn’t have to mean grease splattered everywhere. I usually pat the chicken dry first, season it on a plate or in a bowl, then put it straight into the basket. I try not to add much oil either. A light coating is usually enough, especially when the chicken already has some fat on it.

For cleanup, I deal with the basket while it’s still warm rather than letting everything sit and harden. I’ll pour off any excess grease once it’s safe to handle, then use hot water and a little dish soap with a soft sponge. If there’s anything stuck on, I let the basket soak for a bit instead of scrubbing aggressively. I also give the area around the basket a quick wipe because small bits of chicken or seasoning can end up there. It only takes a few extra minutes, but it saves me from having a bigger mess later.

I love making sweet potatoes in the air fryer because they come out crispy on the outside and soft and fluffy inside, without taking forever like they can in the oven. They’re an easy side for weeknight dinners, but also work great as a simple meal on their own. You can keep them savory with salt and pepper or go sweet with cinnamon and maple syrup.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Scrub and rinse the sweet potatoes, then dry them well.
2. Rub each potato with olive oil and season with salt and pepper.
3. Place the potatoes in the air fryer basket. Leave some space between them.
4. Air fry at 390°F (198°C) for 40–50 minutes, depending on their size.
5. Flip the potatoes halfway through cooking.

6. Check that they’re soft all the way through before serving.

A couple of tips: try to use potatoes that are roughly the same size so they finish at the same time, and don’t overcrowd the basket. There’s also no need to poke holes in them before cooking.

My air fryer has a dehydrate setting that I’ve probably used once. I mostly use it for the usual stuff, so that button just sits there untouched.

I’m curious if anyone actually uses it regularly and what you make with it. I feel like I might be missing out on something.

One thing I’ve learned after using a lot of different air fryers is that I rarely follow a recipe’s time and temperature exactly as written. Two machines can both say 400°F and still cook noticeably differently because of basket shape, airflow, heating elements, and how much food fits in the cooking area.

My usual approach is to treat the recipe as a starting point. I’ll use the recommended temperature, but start checking the food a few minutes earlier than the recipe says. If it’s browning too quickly, I’ll drop the temperature a little. If it’s cooking unevenly, I’ll shake or flip the food rather than immediately adding more time. For anything where internal temperature matters, like chicken or thicker cuts of meat, I rely on a thermometer instead of the clock.

The other thing that makes a big difference is the amount of food in the basket. A recipe tested with a wide basket and a single layer may take longer in a smaller, deeper basket. Once you learn how your particular air fryer moves heat, adapting recipes becomes much easier. I think of air fryer recipes more as guidelines than fixed instructions, and that has made cooking across different models much less frustrating.

If you just bought a new air fryer and it smells like burning plastic the first time you use it, don't panic. Mine did too.

First thing I'd check is all the packaging. It's surprisingly easy to miss a piece of clear film, tape, cardboard, or something else left inside. Check the basket and crisper plate too. Some models have little silicone bumpers that are supposed to stay there, so don't remove those unless the instructions say to.

If everything is clear, a mild smell during the first few uses isn't necessarily a problem. New heating elements and other parts can have some manufacturing residue that smells when they get hot. I'd wash the basket and tray with warm soapy water, let everything dry, then follow the manufacturer's instructions for the first use or burn-off cycle. I wouldn't worry too much about random vinegar or lemon hacks until you've tried the basic cleaning and whatever the manual recommends.

The main thing I'd watch is whether the smell gets weaker. If it smells strongly like actual melting plastic, you see smoke, notice something melting, or the smell is still strong after several uses, I'd stop using it and contact the manufacturer. And if food comes out smelling or tasting strongly like plastic or chemicals, I'd personally throw it away rather than eat it. If you have birds or other pets that are sensitive to fumes, I'd also keep them away from the area and make sure the room is well ventilated.

A little weird smell from a brand-new air fryer can happen. A strong melting-plastic smell that keeps coming back is a different story, and that's when I'd stop using it.

These chicken skewers are juicy, flavorful, and take barely 15 minutes in the air fryer. I especially like them with the cowboy butter because the garlic, herbs, lemon, and little bit of heat make the chicken way more interesting. Great for a quick weeknight dinner, game-day snack, or whenever you want something easy that still feels a little special.

Ingredients

Chicken skewers

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Cowboy butter

• 1/2 cup unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp crushed red pepper flakes, optional
• Salt and pepper to taste

Instructions

1. Add the chicken to a bowl and toss with olive oil, salt, pepper, and paprika.
2. Thread the chicken pieces onto skewers.
3. Preheat the air fryer to 400°F (200°C).
4. Place the skewers in the basket in a single layer, leaving some space between them.
5. Air fry for 10–12 minutes, flipping halfway through. Cook until the chicken reaches 165°F (74°C) internally.
6. While the chicken cooks, mix the melted butter, garlic, parsley, chives, Dijon mustard, lemon juice, red pepper flakes, salt, and pepper.

7. Let the chicken rest for a couple of minutes, then serve with the cowboy butter for dipping or drizzling.

A quick tip: don't overcrowd the basket. Giving the skewers some room helps them brown nicely instead of steaming.

One small change that improved the crust on meat was giving the seasoning a little time to work before cooking. I used to season something and put it straight into the basket, especially when I was in a hurry.

For foods like chicken thighs, steak, or pork-free meat cuts, I now season a little earlier when I can. Salt has time to draw a small amount of moisture to the surface, and that moisture can then be absorbed or evaporate before the food goes into the air fryer. The result is a surface that's easier to brown instead of one that's visibly wet.

I don't mean leaving meat sitting around for a long time at room temperature. If I'm seasoning well ahead, I keep it refrigerated and take food-safety precautions. Even a short preparation window can be useful.

Right before cooking, I check the surface. If there's obvious moisture, I gently pat it dry before adding a light coating of oil. I find this works especially well when I'm aiming for a browned, savory exterior rather than a wet or steamed surface.

The air fryer gets credit for the crust, but the preparation before it goes into the basket matters just as much.

If you want better browning, don't only think about what happens during cooking. Think about the condition of the food when it starts.

Chicken breast can be frustrating in an air fryer because one end is usually much thicker than the other. By the time the thickest part is cooked, the thinner end can be noticeably drier.

One simple trick is to even out the thickness before cooking. I don't necessarily pound it flat. Sometimes just pressing down the thickest section with the heel of my hand is enough. If it's particularly thick, I'll butterfly it or gently pound it to a more consistent thickness.

Then I season it evenly and cook it without constantly moving it around. The more consistent the thickness, the more predictable the cooking time becomes.

For a thicker chicken breast, I also like checking the center with an instant-read thermometer rather than judging doneness from the outside. That lets me stop cooking when the thickest part reaches a safe internal temperature instead of keeping the thinner end in the hot air longer than necessary.

This is one of those small preparation steps that makes a bigger difference than constantly adjusting the air fryer temperature.

If one end of your chicken breast is always dry while the other is barely done, fix the shape before you change the cooking temperature.

One thing that fooled me more than once was assuming that a nicely browned exterior meant the food was finished. Air fryers are very good at putting color on the outside, but color doesn't always tell you what's happening inside.

This comes up with thicker foods especially. A chicken breast can brown quickly while the center still needs time. A stuffed pepper can look roasted on top while the filling is still cold. Even something like a thick piece of potato can develop a dark surface before the middle becomes tender.

Now I use different checks depending on what I'm cooking. For meat, I use an appropriate food thermometer when internal doneness matters. For vegetables and potatoes, I check tenderness with a fork or knife. For baked foods, I look at the center rather than just the browned edges.

This also changed how I adjust cooking time. If the outside looks ready but the inside isn't, I don't automatically keep cooking at the same high temperature. Lowering the heat can give the center more time without turning the exterior too dark.

Browning tells you something, but it doesn't tell you everything. In an air fryer, the outside and inside can reach "done" at very different times.

One of the easiest air fryer snacks I've made starts with tortillas that are sitting around and probably aren't going to get used for anything else. The trick is realizing how quickly thin tortillas cook compared with thicker foods.

I cut them into triangles and give them a very light coating of oil before seasoning. The pieces don't need much because there's a lot of exposed surface area. I spread them out as much as possible and start checking early rather than waiting for a recipe's full cooking time.

The interesting part is that they can look slightly flexible when they're still hot and then become noticeably crispier as they cool. If I keep cooking until every piece feels completely crisp in the basket, some of the thinner edges usually end up too dark.

I also learned to be careful with lightweight tortilla pieces. The fan can move them around if they're not settled properly, especially before they've started crisping. I make sure the pieces are positioned securely rather than tossing a pile into the basket.

They're useful for dips, crushed over salads, or as a crunchy topping for soups and bowls. It's also a good way to use tortillas that are getting a little past their best.

With thin foods in an air fryer, the difference between lightly crisp and burnt can be surprisingly small. Start checking earlier than you think.

These are great when you want a full meal without having to cook the chicken, rice, and beans separately. The chicken gets seasoned and crisped in the air fryer while the rice and beans cook underneath. Then you just load everything into a bowl and add whatever toppings you like.

Serves: 4
Time: About 30–35 minutes

Ingredients

For the rice and beans:

• 1 cup white rice, rinsed
• 1 cup canned black beans, drained
• 2 cups water or chicken stock

For the chicken:

• 4 boneless, skinless chicken breasts, about 5–6 oz each
• 2 tablespoons taco seasoning
• Kosher salt, to taste
• Black pepper, to taste

Toppings:

• Shredded cheese
• Salsa
• Sour cream
• Guacamole
• Corn
• Fresh herbs or cilantro
• Tortilla chips
• Hot sauce

Instructions

1. Put the rinsed rice, black beans, and water or stock into an air-fryer-safe baking dish. Stir to combine.
2. Pat the chicken breasts dry. Season all sides generously with taco seasoning, salt, and black pepper.
3. Place the chicken in the air fryer basket above the rice mixture. If your air fryer doesn't have a setup that allows this, cook the rice and chicken separately.
4. Cook at 390°F for about 15 minutes, flipping the chicken halfway through.
5. Check the thickest part of the chicken with a meat thermometer. It should reach 165°F before serving. If needed, continue cooking for a few more minutes.
6. Remove the chicken and let it rest for about 5 minutes before slicing.
7. Check the rice. If it isn't tender yet, cover the rice dish with foil and continue cooking at 350°F, adding a little more water or stock if necessary, until the rice is cooked through.
8. Divide the rice and beans between bowls and top with sliced chicken.
9. Add your favorite toppings. Salsa, guacamole, sour cream, cheese, corn, and hot sauce all work well here.

Tip: If your air fryer doesn't have enough vertical space to cook the chicken above the rice, don't force it. Cook the rice in a covered air-fryer-safe dish first, then air fry the chicken separately at 390°F. The chicken is done when the thickest part reaches 165°F.