Q: Can I use chicken breasts instead of thighs?

A: Yes — breasts work well, but thighs stay juicier when baked.

Q: Is this recipe gluten-free?

A: Not as written, but use gluten-free flour and breadcrumbs to make it GF.

Q: Can I cook the wedges and chicken together?

A: Yes, if your oven has space — use separate trays and rotate halfway through.

Q: Can I air fry this fakeaway?

A: Absolutely — air fry at 200°C (400°F) for 20–25 minutes, flipping once.

Q: What can I use instead of buttermilk?

A: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar — let sit 5–10 minutes.

Q: Can I make it ahead of time?

A: You can marinate the chicken and prep wedges in advance, then bake just before serving.

Q: Can I freeze the cooked chicken?

A: Yes — cool completely, freeze individually, and reheat in oven until hot and crisp.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer.

Q: Can I add spices to the dip?

A: Yes — try smoked paprika, dill, or hot sauce for variation.

Q: What other dips go well with fakeaway chicken?

A: Try BBQ, honey mustard, spicy ketchup, or tzatziki.

Fakeaway di pollo al forno croccante con spicchi speziati e salsa di yogurt all'aglio

Crispy Oven-Baked Chicken Fakeaway with Spiced Wedges and Garlic Yogurt Dip

Rated 5.0 stars by 1 users

Cuisine

Fusion

Servings

Prep Time

1 hour 15 minutes

Cook Time

35 minutes

Calories

490

Recreating your favourite takeaway at home doesn’t mean sacrificing flavour — in fact, this homemade Fakeaway might just beat the original.

This dish brings everything you crave: juicy, tender chicken coated in a seasoned crispy crust, perfectly roasted potato wedges, and a cool, garlicky yogurt dip to tie it all together. It’s the kind of meal that satisfies like a late-night order but leaves you feeling light, nourished, and accomplished.

Fakeaways are more than a food trend — they’re a lifestyle shift. By cooking meals like this at home, you control the ingredients, avoid deep frying, and still hit all the notes of indulgence.

Whether you’re feeding a family on a budget, skipping the greasy takeaway for your health, or just enjoying a night in, this oven-baked fakeaway chicken will win over even the pickiest eaters.

Add your favourite sides or sauces to personalise it even more, and don’t be surprised if this becomes a regular on your Friday night menu.

Image of Crispy Oven-Baked Chicken Fakeaway with Spiced Wedges and Garlic Yogurt Dip

Ingredients

For the Chicken

4 boneless, skinless chicken thighs (or breasts)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

For the coating

1 cup panko breadcrumbs
1/2 cup plain flour
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Cooking spray or olive oil mist

For the wedges

3 large potatoes, cut into wedges
1 tablespoon olive oil
1 teaspoon paprika
Salt and pepper to taste

For the garlic yoghurt dip

1/2 cup plain Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice
Pinch of salt

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Directions

In a bowl, combine the chicken thighs with buttermilk, paprika, garlic powder, salt, and pepper. Cover and refrigerate for at least 1 hour (or overnight for best flavour).
Preheat oven to 220°C / 425°F. Line a baking tray with parchment paper.
In a shallow dish, combine panko, flour, onion powder, oregano, and cayenne.
Remove chicken from marinade, letting excess drip off, then coat each piece in the crumb mixture. Place on the baking tray.
Spray lightly with cooking oil and bake for 25–30 minutes until golden and crisp, flipping halfway.
While the chicken bakes, toss potato wedges with oil, paprika, salt, and pepper. Spread on a second tray and roast for 30–35 minutes until crispy.
Mix garlic yogurt dip ingredients in a small bowl and refrigerate until serving.
Serve chicken with wedges and a side of the yogurt dip for the ultimate fakeaway feast.

Nutrition

Serving Size: 1
per serving: Calories; 490

Amount/Serving % Daily Value

Fat: 20 grams; 25%
Saturated Fat: 5 grams; 25%
Cholesterol: 90 milligrams; 30%
Sodium: 520 milligrams; 22%
Carbs: 40 grams; 14%
Protein: 35 grams
Sugar: 3 grams
Fiber: 4 grams; 14%

Suggerimenti per il miglior fakeaway a casa

Marinare il pollo per almeno 1 ora per mantenerlo succoso.
Usa il pangrattato di panko per quella consistenza croccante e dorata.
Preriscalda il tuo forno e usa una griglia per anche croccante.
Non affollare il vassoio: lo spazio garantisce un buon scricchiolio.
Aggiungi cayenna o peperoncino in polvere per sapore più piccante.
L'olio spray garantisce una finitura simile a una fritta senza frittura.
Immergiti di patate in acqua fredda per 30 minuti per rimuovere l'amido.
Zeppe asciutte prima di arrostire per il massimo croccante.
Lasciare riposare il pollo 5 minuti dopo la cottura per mantenerlo umido.
Servire con un tuffo: yogurt all'aglio, salsa barbecue o mayo di sriracha funzionano alla grande.

Servilo con suggerimenti

Zeppe extra o patatine di patate dolci
Coleslaw o cipolle rosse in salamoia
Insalata verde mista con vinaigrette al limone
Sriracha mayo o chipotle aioli
Mais sulla pannocchia o verdure grigliate
Maan all'aglio o pane pita
Salsa di peperoncino o ketchup
Riso cavolfiore (per basso contenuto di carboidrati)
Strisce di Halloumi fritte
Una birra chiara o una limonata scintillante

FAQ

D: Posso usare i petti di pollo invece delle cosce?
UN: Sì, i seni funzionano bene, ma le cosce rimangono più succose quando cotte.

D: Questa ricetta è senza glutine?
UN: Non come scritto, ma usa farina e pangrattato senza glutine per renderlo GF.

D: Posso cucinare insieme i cunei e il pollo?
UN: Sì, se il tuo forno ha spazio, usa vassoi separati e ruota a metà.

D: Posso friggere questo fakeaway?
UN: Assolutamente - Friggere l'aria a 200 ° C (400 ° F) per 20-25 minuti, lanciando una volta.

D: Cosa posso usare al posto del latticello
UN: Mescola 1 tazza di latte con 1 cucchiaio di succo di limone o aceto - Lasciati sedere 5-10 minuti.

D: Posso farlo in anticipo?
UN: Puoi marinare in anticipo il pollo e preparare spicchi, quindi cuocere appena prima di servire.

D: Posso congelare il pollo cotto?
UN: Sì, raffreddare completamente, congelare individualmente e riscaldare in forno fino a quando è caldo e croccante.

D: Come memorizzi gli avanzi?
UN: Tieniti in un contenitore ermetico in frigorifero per un massimo di 3 giorni. Riscaldare in forno o friggitrice.

D: Posso aggiungere spezie al tuffo?
UN: Sì, prova la paprika affumicata, l'aneto o la salsa piccante per la variazione.

D: Quali altri cumpuli vanno bene con il pollo fakeaway?
UN: Prova BBQ, Mustardo al miele, ketchup piccante o Tzatziki.

Chef's Recommendation

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