Can you put raw meat in an air fryer?

Here's a practical guide to cooking raw meat directly in the air fryer:

I. Types of Raw Meat Suitable for Direct Cooking

Skin-on Poultry (Chicken Wings/Thighs)

Proper Preparation: Place skin-side up. The hot air will penetrate the skin, releasing fat and creating a crispy texture.
When to Flip: Flip halfway through cooking to ensure even browning on the bottom.

Fat-Tone Red Meat (Rib Cuts/Pork Belly)

Key Step: Score the surface crosswise to accelerate fat melting and prevent burnt outer layer and raw inner layer.

Thinly Sliced ​​Meat (Pork Tenderloin/Beef Slices <1cm Thick)

Preventing Drying Out Tip: Brush lightly with oil to lock in the meat's juices and prevent dehydration and toughening.

II. Raw Meat That Requires Pre-Cooking

Frozen Meat

Risk: Add directly to the pan (cooked outer layer, raw inner layer, and burnt outer layer).
Solution: Run cold water over the surface for 3 minutes to thaw the outer layer. Pat dry with paper towels before cooking.

Bloody Parts (Chicken Breast/Pork Liver)

Deodorizing Method: Soak in water for 10 minutes → Squeeze out blood → Pat with starch to lock in freshness.

Large Bone-in Meat (Whole Chicken/Lamb Leg)

Preventing Undercookedness: Poke holes in the joints with a toothpick → This allows the hot air to penetrate the bone marrow.

III. Absolutely Don'ts for Handling Raw Meat

Marinating Meat Without Controlling the Sauce

Mistake: Throwing a Soaked Teriyaki Chicken Leg Directly into the Baking Basket → Sauce Drips, Smoks, and Carbonizes.
Correction: Drain the sauce after marinating, or lay out parchment paper to catch drippings.

Stacking Meat

Consequence: Meat sticks together and cooks unevenly → A mixture of undercooked and burnt meat.
Guaranteed Rule: Arrange in a single layer, with at least a finger's width between each piece.

IV. Safety and Taste Optimization Tips

Temperature Step Settings

Red Meat (Steak/Lamb Chops): First, marinate at 200°C for 4 minutes to seal the sauce → Reduce to 160°C until desired doneness. Poultry: Heat at 180°C throughout the cooking process to ensure the center is cooked through.

Tips for judging doneness

Listen: When the splattering sound subsides, the meat is entering the juice reduction stage.
Touch: When no blood or liquid oozes out when pressed with tongs, the meat is nearly done.