Cooking chart

Chicken Air Fryer Chart

Use this chicken chart as a starting point, then adjust for food size, basket crowding and your air fryer model.

Best forQuick starting times by food.

Main cautionSize, thickness and basket crowding change the result.

Reviewed23 July 2026

Owner and editorSyed Saud Ahsan

Review statusCalculation rules, safety wording and source links are checked for consistency. Real-world test batches are labelled separately when available.

About the editor

Chicken time depends on thickness and bone

Chicken portions can brown well before the thickest part is cooked. Bone-in thighs and drumsticks need a check close to the bone, while breasts vary sharply with thickness. Keep pieces separated and probe the thickest part without touching bone.

What to check

Use 75C in the centre for 30 seconds as this site's practical FSA/GOV.UK option.
Turn portions so skin and underside both receive airflow.
Rest large pieces briefly, but do not use resting to rescue undercooked chicken.

Check the poultry safety wording

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8 foods shown

Calculated air fryer starting times, temperatures, check points and safety notes by food
Food	Category	Oven	Air fryer	Check from	Safety / note
Chicken breast	Chicken	200C, 25 min	180C, 16-19 min	14 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Times vary by thickness. Use a food thermometer for best results.
Chicken thighs, bone-in	Chicken	200C, 35 min	180C, 23-28 min	20 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Thicker thighs may need a few extra minutes near the bone.
Chicken wings	Chicken	200C, 35 min	190C, 22-27 min	18 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Pat dry first for better browning.
Chicken drumsticks	Chicken	200C, 40 min	180C, 26-31 min	23 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Cook until juices run clear and the thickest part reaches temperature.
Small whole chicken	Chicken	190C, 75 min	170C, 50-60 min	45 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Only cook if your basket has enough space for airflow.
Turkey burgers	Chicken	200C, 20 min	180C, 12-15 min	10 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Check the centre before serving.
Duck breast	Chicken	200C, 25 min	180C, 14-18 min	12 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Score skin and drain fat carefully.
Chicken skewers	Chicken	200C, 22 min	180C, 13-17 min	11 min	use 75C in the centre as the practical target. This matches an FSA/GOV.UK temperature-time option of 75C for 30 seconds, but packet instructions and appliance manuals still take priority. Use skewers that fit safely in the basket.

Examples

Common rows from this chart.

Chicken breast180C for 16-19 min

Check from 14 min.

Chicken thighs, bone-in180C for 23-28 min

Check from 20 min.

Chicken wings190C for 22-27 min

Check from 18 min.

Chicken chart notes

Cook in a single loose layer where possible.
Use the check-from time.
Add a few minutes for thick or crowded food.

Plain safety rule

Treat every result as a starting point. Check early, leave space for airflow, and use a food thermometer for meat, fish and reheated food.

Use the calculator

FAQ

Quick answers

Should I preheat?

Preheating can help with short cooks and crisp foods, but follow your model manual when it gives specific advice.

Why do foods have ranges?

Ranges are more honest than one fixed number because portion size and basket crowding matter.

What should I do with meat or leftovers?

Check the centre and use a thermometer where possible. Browning outside is not enough.