Why We Love This Recipe
Friday nights often mean one thing in our house—takeaway time! But when you’re trying to stick to a budget (especially with a family of five), ordering in every week just isn’t practical. So, this week, we went for a KFC-style Fakeaway, and let me tell you—it was an absolute winner.
Even better, we didn’t have to buy a thing. The whole recipe was whipped up using ingredients already in the cupboard, including a surprise substitution that turned out to be a game-changer.
Why This Dish Works on a Budget
This Fakeaway is perfect for keeping costs down without sacrificing flavour. We didn’t even have plain or self-raising flour on hand, but I did have spelt flour and thought—why not give it a go?
Not only did it work, but it added a wholesome twist. Spelt flour brings a little extra nutrition to the table, and while yes—it’s still deep-fried—the end result was crispy, tasty, and guilt-reduced!
Will You Be Trying It?
The whole family tucked in with big smiles and sauce dribbles all round. I also rustled up a quick spicy sauce using leftover passata, a squeeze of sriracha, and a few cupboard staples. The flavour combo was just right—spicy, crunchy, and oh-so-satisfying.
If you’ve never tried a homemade fakeaway, this is a great place to start. Plus, it’s super easy to adapt based on what you have in the house.
Final Thoughts
This KFC-style spelt Fakeaway is officially on our Friday night repeat list. It’s budget-friendly, healthier than a takeaway, and had everyone coming back for seconds. Next time you’re tempted by the drive-thru, give this a go—you might just love it even more!
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi – £1.48
- Asda – £1.54
- Morrisons – £1.72
- Tesco – £1.70
- Sainsbury’s – £1.88
(Prices correct at the time of posting — always worth checking for offers! These cost were also for the boneless and skinless chicken thighs. You could save another 40p if you skin and bone yourself)
Crispy Spelt KFC Fakeaway – Cheap & Healthy UK Family Dinner
Ingredients
For the Chicken Marinade:
- 600 g chicken thighs skinless and boneless
- 150 ml milk
- ½ lemon juiced
For the Crispy Coating
- 120 g spelt flour
- 2 tsp table salt
- ½ tsp dried thyme
- ½ tsp dried basil
- 2 tbsp paprika
- ½ tsp dried oregano
- 1½ tsp celery salt
- 1 tbsp garlic salt
- 1½ tsp ground black pepper
- 1½ tsp ground white pepper
- 1½ tsp ground ginger
- Oil for deep frying (vegetable or sunflower work best)
For the Spicy Sauce (Optional but delicious)
- 200 ml passata
- 3 tbsp Sriracha
- 1 tsp garlic salt
- 1 tbsp caster sugar
- 1 tbsp cider vinegar
To Serve
- Lettuce
- American Cheese 1 slice per burger
- 6 Burger Buns
Instructions
Marinate the Chicken
- Place the chicken thighs in a large bowl with the milk and lemon juice. Stir well to coat and let sit for at least 30 minutes (or up to overnight in the fridge for extra tenderness).
Prepare the Crispy Coating
- Combine all the dry mix ingredients in a large bowl and give it a thorough stir.
Heat the Oil
- Fill a deep, heavy-based pan with oil (about halfway) and heat to 160°C. Use a cooking thermometer for safety and accuracy.
Coat the Chicken
- Take the marinated chicken pieces and, one at a time, coat them well in the dry mix. Toss them around and press gently to help the coating stick. Leave all coated pieces in the bowl for a few minutes – this helps the flour soak into the surface for that perfect crispy crunch.
Fry Until Crispy
- Carefully lower 2–3 chicken thighs at a time into the hot oil, placing them away from you to avoid splashes. Fry for 5–7 minutes or until golden, crispy, and cooked through. Work in batches and avoid overcrowding the pan.
Make the Spicy Sauce (optional)
- While the chicken is frying, stir together all the spicy sauce ingredients in a small saucepan. Warm gently over low heat until just simmering, then set aside.
How to Serve
- Dip each crispy chicken thigh in the spicy sauce, then layer into toasted brioche buns with:
- Crisp lettuce
- American-style cheese
- Pickles or slaw (optional)
- Or serve them straight-up with fries, wedges, or a fresh salad.
Notes
- Leftovers? Cool and store in an airtight container in the fridge for up to 2 days.
- Reheat in a hot oven for 10–12 minutes to keep the coating crisp.
- Sauce can be stored in the fridge for 3–4 days.
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