4 Fool-Proof Air Fryer Recipes (2024)

Cut the broccoli, asparagus and mushrooms into ½-inch pieces and place in a bowl.

Season and combine the chopped vegetables with 1 tablespoon of avocado oil and 1 teaspoon each of salt and pepper.

Place the seasoned vegetables in the air fryer basket.

In that same bowl, combine the juice of 1 lemon, ½ cup of maple syrup, 1 tablespoon of avocado oil, 1 tablespoon of brown sugar and 1 teaspoon each of garlic powder, salt, and pepper.

Whisk that mixture together into a sauce.

Place each salmon filet into the bowl of that sauce to coat both sides of the fish.

Place the salmon skin-side down on top of the vegetables in the air fryer basket, and top with the remaining sauce.

Place in the air fryer at 420 degrees for 20 minutes.

Remove from the air fryer, and enjoy!

Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of a knife to even the thickness, about 1/2 inch at most.

In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce and half of the salt, pepper, and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or overnight.

Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and change to a golden color with a nutty aroma. Remove the browned butter from the heat and let it cool slightly.

Combine the bread crumbs and butter on a plate, tossing until well combined, then add the parmesan cheese and toss.

In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce.

On another plate, toss the flour with the remaining salt, pepper and smoked paprika.

Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the bread crumbs.

Preheat the air fryer to 400 degrees. Place the chicken tenders in the basket, adding in batches so as to not crowd or overlap.

Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining tenders.

Serve with sauces.

Preheat air fryer to 350 degrees.

Cut the bread into slices.

In a bowl or container, whip the egg until it is mixed together. Then add 1/4 cup of macadamia nut milk with 1/4 teaspoon of cinnamon sugar. Mix together.

Add the slices of bread, making sure they are evenly coated on both sides.

Spray the air fryer pan with a nonstick cooking spray (Note: The slices will still get stuck on the bottom, just not as badly).

Make sure all the slices are laying flat and put them in the air fryer for 5 minutes.

Flip the slices and put them back into the air fryer for 5 additional minutes.

Serve with agave and blueberries for a truly delicious breakfast.

Mix 1 cup Greek yogurt and 1 cup self-rising flour and form into a dough.

Knead for a few minutes, adding a little flour so the dough is super sticky.

Form dough into a ball and cut in half for larger bagels or in fourths to make them smaller.

Roll out your dough and form the bagel.

Air Fryer Addicts gives their bagels an egg wash and tops with Everything But the Bagel Seasoning.

Air fry for 7 minutes on 375 degrees F, then flip and cook for another 2 minutes.

If desired, slice bagels in half and put them back in the air fryer for another 2 minutes to toast them.