Air fryer chicken parmesan delivers a crispiness that takes this dish from delicious to sublime.
Three rules to live by, delicious ideas – and rebates
It may sound like another gimmicky appliance, but the science sets air fryers apart. High heat plus powerful airflow and a small cooking chamber add up to fast browning and crisping.
The air fryer is also the place to resuscitate a couple slices of leftover pizza. Or fries, fried chicken…or yesterday’s takeout.
It's a particularly great fit when you're cooking for one to four people and don't want to heat a full oven. It's about better, quicker results and much lower energy use.
It's about simplicity over elaborate recipes. Ten minutes of cooking can turn a handful of ingredients into something that's far greater than the sum of its parts.
And now's a great time to buy an air fryer. We've worked with partner retailers in B.C. to offer a $25 instant in-store rebate on eligible air fryers purchased from October 2, 2026 to March 5, 2027. Get details on rebate eligibility and participating retailers.
We’re such big fans of air fryers that we’ll be sharing our favourite air fryer recipes, tips, and hacks, plus giving you chances to win one for your own countertop, over the next few months on Facebook and Instagram. [Contest rules]
These three rules are a must
- Don't crowd the basket. Air needs to circulate around the food for the best results. Two smaller batches often beat one overloaded batch.
- Dry food before air frying. Water is the enemy of crispness. This is particularly noticeable with potatoes, chickpeas, tofu, vegetables and chicken skin.
- A tiny amount of oil is often better than none. "Air frying" isn't literally frying without fat. A teaspoon or tablespoon of oil distributed over the food dramatically improves browning and helps seasonings stick.
5 'minimal prep, maximum taste' winners
Sweet-chili salmon and asparagus (ready in 12–15 minutes)
Is this air-fryer dinner the one to beat all others?
Brush salmon generously with bottled Thai sweet-chili sauce, add a little soy sauce and lime juice, salt and pepper the asparagus and give it a tiny slick of oil. Cook at 390–400°F/200°C until the salmon is done to your liking, usually 7–10 minutes depending on thickness.
Why it's special: The circulating heat caramelizes the sugary sauce while leaving the salmon moist. Food Network has a very similar 20-minute version and calls sweet chili sauce an easy way of getting sweet, salty, spicy and tangy flavour into salmon
Upgrade the sauce: Mix sweet chili and soy and grated ginger, plus a squeeze of lime.
Serve over microwave rice. That's a legitimately good dinner in about 15 minutes.
'How are these that good?' crispy potatoes (ready in 15–20 minutes)
Use baby potatoes and microwave them for about 4–5 minutes first. Halve or lightly squash them, then toss with a tablespoon of olive oil, salt, pepper, garlic powder and smoked paprika. Air fry at 400°F/200°C for roughly 10–15 minutes, shaking once.
The microwave-then-air-fry trick is the revelation: fluffy interiors without waiting 35–45 minutes for potatoes to roast.
Finish with Parmesan and lemon zest, or toss hot potatoes with a spoonful of pesto.
Miso honey shrimp (ready in 15 minutes)
In a bowl, toss peeled shrimp with oil, salt, pepper, garlic powder, and a bit of cayenne (if you want some heat). Air fryer then finish with miso, honey, soy, butter glaze you quickly prep while air frying the shrimp.
Most large shrimp take 6–8 minutes total 400°F/200°C, depending on your model and shrimp size.
Crispy Parmesan broccoli (ready in 15 minutes)
If you like veggies, this is one of the best arguments for owning an air fryer.
The magic here is in the prep. As you toss broccoli into a mix of garlic, olive oil and Parmesan cheese, take care to coat each floret, pressing into the nooks and crannies.
A 3- to 5-minute air fry at 360°F/180°C takes care of the rest. Once done, sprinkle with chili flakes (maybe some more Parmesan) and you’re done.
Chicken parm (ready in 45 minutes)
This one takes a bit of prep, but wow, is it worth it. The big effort is in butterflying boneless chicken breast into thin cutlets. Thin cutlets give you the crispy, cheesy chicken you're after.
Panko crumbs, Parmesan, a mix of spices and the topping of marinara sauce and mozzarella deliver everything you want in a chicken parm. Air fry at 400°F/200°C for 5 minutes per side, then top with sauce and cheese and cook for a few minutes more until melted and bubbly.
And now… a few air fryer hacks
Do you store your air fryer to save counter space, or do you use it enough to support a permanent spot on the counter. Using it for reheating and quick recipes will be the deciding factor
Reheat pizza. About 350°F/175°C for 3 to 5 minutes. The bottom recrisps and the cheese melts. Far better than microwaving and faster than heating an oven.
Resurrect stale potato chips. This one sounds ridiculous but works. Serious Eats recently tested it and found 300°F/150°C for about 90 seconds restored moisture-softened chips remarkably well.
Reheat French fries. 375-400°F/190-200°C for 3-5 minutes. They're remarkably close to freshly cooked.
Crisp canned chickpeas. Drain, rinse and — importantly - dry them thoroughly. Add oil and seasoning and air fry. Food Network's version uses 375°F/190°C for about 20 minutes. Try smoked paprika, cumin, salt, or ranch seasoning.
Make spectacular grilled cheese. Butter andmayo outside, good cheddar inside, roughly 375°F/190°C. The bread becomes exceptionally crisp while the cheese melts completely.
Revive yesterday's fried chicken. About 375°F/190°C for 5-8 minutes. This is one of the places where an air fryer absolutely destroys a microwave.
Roast nuts. A few minutes with maple syrup, cayenne, salt can turn ordinary almonds or pecans into a very good cocktail snack.
Crisp gnocchi without boiling it. Toss shelf-stable gnocchi directly with olive oil, Parmesan and seasoning and air fry until browned. They become crunchy outside and chewy inside. Healthfulblondie.com suggests serving with pesto or marinara.
Turn tortillas into chips. Cut flour or corn tortillas into wedges, mist with oil, salt and air fry for several minutes. Same trick works beautifully with pita.
Use it for finishing rather than cooking. Leftover mac-and-cheese, lasagna, roast potatoes or casseroles can acquire browned/crunchy surfaces that a microwave can't produce.
Get details on rebate eligibility and participating retailers.