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%

Tips for the Best Fakeaway at Home

Marinate chicken for at least 1 hour to keep it juicy.
Use panko breadcrumbs for that crispy, golden texture.
Preheat your oven and use a wire rack for even crisping.
Don’t crowd the tray — space ensures a good crunch.
Add cayenne or chilli powder for spicier flavour.
Spray oil ensures a fried-like finish without deep frying.
Soak potato wedges in cold water for 30 minutes to remove starch.
Dry wedges thoroughly before roasting for maximum crisp.
Let the chicken rest 5 minutes after baking to keep it moist.
Serve with a dip — garlic yogurt, BBQ sauce, or sriracha mayo work great.

Serve It With Suggestions

Extra wedges or sweet potato fries
Coleslaw or pickled red onions
Mixed green salad with lemon vinaigrette
Sriracha mayo or chipotle aioli
Corn on the cob or grilled veggies
Garlic naan or pita bread
Chilli sauce or ketchup
Cauliflower rice (for low-carb)
Fried halloumi strips
A light lager or sparkling lemonade

FAQ's

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.

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