Can You Make Fried Dough in an Air Fryer Try This Crispy Hack

Yes, you can make crispy, golden fried dough in an air fryer—no deep frying required. With just a light brush of oil and a quick 8–10 minute cook time, your dough transforms into a crunchy, guilt-free treat that rivals traditional methods.

Key Takeaways

• Yes, you can! Air fryers make crispy fried dough with less oil.
• Preheat for crispiness: Always preheat the air fryer first.
• Light oil spray: A quick spray ensures golden, even browning.
• Don’t overcrowd: Cook in batches for maximum air circulation.
• Flip halfway: Flip dough for evenly crispy results.
• Ready in minutes: Air frying cuts cook time vs. deep frying.

The Crispy Dilemma: Can You Make Fried Dough in an Air Fryer?

Ah, fried dough. That golden, puffy, melt-in-your-mouth treat that brings back memories of county fairs, birthday parties, and late-night cravings. Whether it’s a classic funnel cake, a pillowy beignet, or a simple homemade twist, fried dough is a universal comfort food. But let’s be honest—deep frying can be messy, time-consuming, and, let’s not forget, a little scary. Splattering oil, hot stovetops, and that lingering greasy smell in your kitchen? No, thanks. That’s why so many of us have turned to the air fryer, hoping for a crispy, guilt-free alternative. So, can you make fried dough in an air fryer? The short answer: yes, but it’s not quite the same. And that’s okay! With the right techniques, you can get close to that classic crunch—without the deep fryer drama.

Over the past few months, I’ve experimented with everything from store-bought dough to scratch-made recipes, all in the name of air fryer fried dough. Some batches were golden and crispy, others… well, let’s just say they taught me a few hard lessons. But through trial and error, I’ve discovered a few tricks to get that satisfying crunch without sacrificing flavor. In this post, we’ll explore the science behind air-fried dough, share practical tips, and even compare it to deep-frying. Whether you’re a health-conscious cook, a busy parent, or just someone who hates cleaning up oil splatters, this crispy hack might just become your new favorite kitchen shortcut.

How Air Frying Works (And Why It’s Different from Deep Frying)

The Science of Crispiness

Before we dive into recipes and techniques, let’s talk about how air frying works—and why it’s not quite the same as deep frying. Deep frying submerges food in hot oil (usually 350–375°F), which quickly cooks the exterior and creates a crispy crust through a process called the Maillard reaction. The oil also helps transfer heat evenly, giving that uniform golden color and satisfying crunch.

Air fryers, on the other hand, use rapid hot air circulation (think convection oven on steroids) to mimic frying. They heat the outside of the food, but without the oil submersion, you’re relying on a combination of hot air and a light oil spray to create crispiness. This means the texture is often lighter and less greasy—but also less uniformly crispy than deep-fried versions.

The Role of Oil and Moisture

One of the biggest challenges with air-fried dough is moisture. Dough is full of water, and when it hits hot air, it can steam instead of crisp. That’s why most successful air-fried dough recipes use a light coating of oil—just enough to help the exterior brown and crisp, but not so much that it becomes greasy. A quick spray of olive oil, avocado oil, or even a light brush with melted butter can make all the difference.

Another trick? Preheating the air fryer. Just like with a regular oven, a hot air fryer helps seal the surface of the dough faster, reducing moisture loss and improving crispiness. I’ve found that preheating for 3–5 minutes at 375°F gives the best results.

Texture Trade-Offs

Let’s be real: air-fried dough won’t have the same mouthfeel as deep-fried. It’s usually lighter, slightly airier, and less uniformly crispy. But that’s not always a bad thing! Some people prefer the lighter texture, especially if they’re watching their oil intake. The key is managing expectations. If you’re craving the crunch of a funnel cake, air frying might not fully deliver. But if you want a tasty, less greasy version of fried dough, it’s a solid alternative.

Best Types of Dough for Air Frying (Store-Bought vs. Homemade)

Store-Bought Dough: A Quick Win

If you’re short on time (or just lazy—no judgment here!), store-bought dough can be a lifesaver. Here are a few options that work well in the air fryer:

• Refrigerated biscuit dough: Pillsbury Grands or similar. Just separate the biscuits and flatten them slightly. Spray with oil, air fry for 6–8 minutes at 375°F, and boom—crispy, puffy rounds.
• Pre-made pizza dough: Roll it out into small rounds or strips (like mini calzones or dough bites). Spray with oil and air fry for 5–7 minutes.
• Frozen dough balls: Thaw slightly, flatten, and air fry. Great for a quick snack.

Pro tip: If using refrigerated dough, let it sit at room temperature for 10–15 minutes before air frying. This helps it puff up more evenly.

Homemade Dough: More Flavor, More Control

For those who love to cook from scratch, homemade dough is the way to go. You can customize the flavor, texture, and even add mix-ins like cinnamon sugar or chocolate chips. Here’s a simple base recipe that works great in the air fryer:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk (or buttermilk for extra tenderness)
• 1 tbsp melted butter or oil
• 1/2 tsp vanilla (optional)

Mix the dry ingredients, then stir in the wet. Knead lightly, roll into small rounds or strips, and air fry at 375°F for 6–8 minutes, flipping halfway. Spray with oil before cooking and again halfway through for extra crispiness.

Doughs to Avoid

Not all doughs are air-fryer-friendly. Avoid:

• High-moisture doughs (like wet yeasted doughs). They’ll steam instead of crisp.
• Very thin doughs (like phyllo). They’ll burn before cooking through.
• Sticky doughs (like some cookie doughs). They’ll stick to the basket.

Stick to doughs that hold their shape and have a moderate moisture content for the best results.

Step-by-Step: How to Air Fry Fried Dough (With Pro Tips)

Step 1: Prep Your Dough

Whether you’re using store-bought or homemade, make sure your dough is ready to go. If it’s cold, let it warm up slightly. For homemade dough, roll it into uniform shapes—small rounds, strips, or twists work best. This ensures even cooking.

Pro tip: Lightly dust your work surface with flour to prevent sticking, but don’t overdo it. Too much flour can make the dough dry and tough.

Step 2: Oil It Up

Spray or brush the dough with oil. Use a high-smoke-point oil like avocado or canola for best results. A light coating is all you need—too much oil can make the dough soggy.

Pro tip: If you don’t have a spray bottle, use a pastry brush or even a paper towel to dab on a thin layer.

Step 3: Preheat and Load

Preheat your air fryer to 375°F for 3–5 minutes. Then, arrange the dough pieces in a single layer, leaving space between them for air circulation. Overcrowding = steaming, not crisping.

Pro tip: If your air fryer has a basket, line it with parchment paper (with holes cut for airflow) to prevent sticking.

Step 4: Cook and Flip

Cook for 4–5 minutes, then flip the dough pieces. Spray or brush with more oil if needed. Cook for another 3–5 minutes, or until golden and puffed.

Pro tip: Keep an eye on them! Air fryers vary in heat distribution, so check halfway to avoid burning.

Step 5: Finish and Serve

Remove the dough and let it cool for a minute or two. Dust with powdered sugar, cinnamon, or drizzle with honey. Serve immediately—air-fried dough is best fresh!

Pro tip: If you’re making a batch for later, store in an airtight container and reheat in the air fryer for 1–2 minutes to restore crispiness.

Flavor Variations and Toppings (Beyond Powdered Sugar)

Sweet Options

Fried dough is a blank canvas for sweet toppings. Try these ideas:

• Cinnamon sugar: Mix 1/2 cup sugar with 1 tsp cinnamon. Toss the warm dough in it for a classic treat.
• Honey and sea salt: Drizzle with honey and sprinkle with flaky sea salt for a sweet-salty combo.
• Chocolate glaze: Melt 1/2 cup chocolate chips with 1 tbsp coconut oil. Dip or drizzle over the dough.
• Fruit compote: Top with warm blueberry or cherry compote for a fruity twist.

Savory Twists

Who says fried dough has to be sweet? Try these savory ideas:

• Garlic parmesan: Brush with melted garlic butter, then sprinkle with grated parmesan and parsley.
• Everything bagel seasoning: Sprinkle with everything bagel seasoning while warm.
• Cheese and herbs: Add shredded cheese to the dough before cooking, then top with fresh herbs.

Creative Mix-Ins

For extra flavor, add mix-ins to the dough itself:

• Chocolate chips or raisins for sweetness.
• Crushed nuts or seeds for crunch.
• Spices like nutmeg, cardamom, or pumpkin pie spice.

Pro tip: When adding mix-ins, don’t overmix the dough—this can make it tough.

Air Fryer vs. Deep Fryer: A Side-by-Side Comparison

Let’s settle this once and for all: how does air-fried dough compare to deep-fried? I tested both methods with the same dough recipe (homemade biscuit-style dough) to see how they stack up.

Crispiness

Deep-fried: Uniformly golden, with a satisfying crunch that holds up even after cooling. The oil creates a crisp shell that’s hard to replicate.

Air-fried: Crispy on the outside, but slightly softer overall. The texture is lighter and less greasy, but lacks that deep-fried crunch.

Flavor

Deep-fried: Rich, buttery, with a hint of oil. The high heat caramelizes the sugars more deeply.

Air-fried: Cleaner, more neutral flavor. The oil spray adds a subtle crispness, but it’s not as rich.

Texture

Deep-fried: Dense and chewy, with a slightly rubbery interior.

Air-fried: Lighter and airier, with a more bread-like texture.

Cleanup

Deep-fried: Oil splatters everywhere. You’ll need to clean the stovetop, countertops, and possibly the ceiling. (Okay, maybe not the ceiling… but it feels like it.)

Air-fried: Wipe down the basket and tray. That’s it. Game-changer for lazy cooks like me.

Nutritional Comparison (Per Serving)

Method	Calories	Fat (g)	Carbs (g)	Protein (g)
Deep-fried (1 cup oil, 4 servings)	320	18	35	5
Air-fried (1 tbsp oil, 4 servings)	240	8	35	5

Note: The air-fried version saves 80 calories and 10g of fat per serving—not a huge difference, but it adds up over time.

Common Mistakes and How to Fix Them

Problem: Dough is Soggy or Undercooked

Cause: Too much moisture, overcrowding, or not preheating the air fryer.

Fix: Use less wet ingredients in your dough, leave space between pieces, and preheat the air fryer for 3–5 minutes.

Problem: Dough is Burnt on the Outside, Raw Inside

Cause: Cooking temperature too high, or dough too thick.

Fix: Lower the temperature to 350°F, or roll the dough thinner. Flip halfway through cooking.

Problem: Dough Sticks to the Basket

Cause: Not enough oil or no liner.

Fix: Use a parchment paper liner (cut holes for airflow) or spray the basket with nonstick spray. Lightly oil the dough before cooking.

Problem: Dough Doesn’t Puff Up

Cause: Cold dough or not enough baking powder.

Fix: Let the dough warm up slightly before cooking. Check the expiration date on your baking powder—old baking powder loses its puff power.

Problem: Uneven Browning

Cause: Air fryer heat distribution varies.

Fix: Flip the dough halfway through cooking. If your air fryer has a basket, rotate it or shake it gently to redistribute the pieces.

Final Thoughts: Is Air-Fried Dough Worth It?

So, can you make fried dough in an air fryer? Absolutely. Is it exactly the same as deep-fried? No. But that’s not the point. The air fryer offers a cleaner, easier, and slightly healthier way to enjoy this classic treat—without the mess, the stress, or the oil splatters. It’s not a perfect substitute, but it’s a fantastic hack for when you’re craving something crispy but don’t want to break out the deep fryer.

Over the months, I’ve learned that the key to air-fried dough is managing expectations. It won’t have the same dense, crunchy texture as deep-fried, but it can still be delicious, satisfying, and even a little healthier. With the right dough, the right oil, and the right technique, you can get close to that classic fried dough experience—just with less guilt (and less cleanup).

So go ahead, give it a try. Whether you’re making a batch of cinnamon-sugar twists for dessert, or savory garlic-parmesan bites for a snack, the air fryer can handle it. And who knows? You might just discover your new favorite way to enjoy fried dough. Just remember: preheat, oil lightly, and don’t overcrowd. Happy frying (or, well, air-frying)!

Frequently Asked Questions

Can you make fried dough in an air fryer without deep frying?

Yes! You can make crispy fried dough in an air fryer using minimal oil, giving you a healthier alternative to deep frying. The circulating hot air creates a golden, crunchy exterior while keeping the inside soft and fluffy.

How do I prevent fried dough from drying out in the air fryer?

Lightly brush or spray the dough with oil before air frying and avoid overcooking—most recipes take 8–12 minutes at 350°F (175°C). This ensures a crispy shell without sacrificing the tender interior.

What’s the best oil for making air fryer fried dough?

Neutral oils with high smoke points, like avocado or canola oil, work best for air fryer fried dough. They enhance crispiness without overpowering the flavor of the dough.

Can you make fried dough in an air fryer with store-bought dough?

Absolutely! Refrigerated biscuit, pizza, or crescent roll dough are perfect for quick air fryer fried dough. Just shape, spray, and cook for a convenient treat.

How do I get that classic fried dough flavor in an air fryer?

After air frying, roll the dough in cinnamon sugar or powdered sugar while still warm—this mimics the traditional fried dough taste. A light drizzle of honey or caramel adds extra decadence.

Is air fryer fried dough healthier than deep-fried versions?

Yes, air fryer fried dough uses up to 70% less oil than deep frying, significantly reducing calories and fat. You still get the crispy texture with a fraction of the guilt!