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.

Crispy ovnbagt kylling fakeaway med krydret kiler og hvidløgsyoghurt dip

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

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 til den bedste fakeaway derhjemme

Mariner kylling i mindst 1 time for at holde den saftig.
Brug Panko -brødkrummer til den sprøde, gyldne struktur.
Forvarm din ovn og brug et trådstativ til endda sprød.
Klare ikke bakken - plads sikrer en god knas.
Tilsæt cayenne eller chilipulver til spicier smag.
Sprayolie sikrer en stegt-lignende finish uden friturestegning.
Blødlig kartoffelkiler i koldt vand i 30 minutter for at fjerne stivelse.
Tørkiler grundigt inden stegning for maksimal sprød.
Lad kyllingen hvile 5 minutter efter bagning for at holde den fugtig.
Server med en dukkert - hvidløgsyoghurt, BBQ -sauce eller Sriracha mayo fungerer godt.

Server det med forslag

Ekstra kiler eller søde kartoffelfries
Coleslaw eller syltede rødløg
Blandet grøn salat med citronvinaigrette
Sriracha Mayo eller Chipotle Aioli
Majs på kobben eller grillede grøntsager
Hvidløg naan eller pitabrød
Chili sauce eller ketchup
Blomkål ris (til lavkolhydrat)
Fried halloumi strimler
En let pils eller mousserende limonade

FAQ'er

Spørgsmål: Kan jeg bruge kyllingebryst i stedet for lår?
EN: Ja - bryster fungerer godt, men lårene forbliver saftigere, når de bages.

Spørgsmål: Er denne opskrift glutenfri?
EN: Ikke som skrevet, men brug glutenfrit mel og brødkrummer for at gøre det til GF.

Spørgsmål: Kan jeg koge kilerne og kyllingen sammen?
EN: Ja, hvis din ovn har plads - brug separate bakker og drej halvvejs igennem.

Spørgsmål: Kan jeg luftstege denne fakeaway?
EN: Absolut - luftsteg ved 200 ° C (400 ° F) i 20-25 minutter, vipper en gang.

Spørgsmål: Hvad kan jeg bruge i stedet for kødmælk
EN: Bland 1 kop mælk med 1 spsk citronsaft eller eddike - lad sidde 5-10 minutter.

Spørgsmål: Kan jeg klare det forud for tiden?
EN: Du kan marinere kyllingen og forberede kiler på forhånd og derefter bage lige før servering.

Spørgsmål: Kan jeg fryse den kogte kylling?
EN: Ja - afkøles helt, frys individuelt, og genopvarme ovnen, indtil den er varm og sprød.

Spørgsmål: Hvordan opbevarer jeg rester?
EN: Hold en lufttæt beholder i køleskabet i op til 3 dage. Genopvarm i ovn eller luftfrit.

Spørgsmål: Kan jeg tilføje krydderier til dukkert?
EN: Ja - prøv røget paprika, dild eller varm sauce til variation.

Spørgsmål: Hvilke andre dips går godt med Fakeaway Chicken?
EN: Prøv BBQ, honning sennep, krydret ketchup eller tzatziki.

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