Jamie Oliver shows how to turn simple ingredients into a joyous, flavour-packed weekend feast. This guide captures his sunny, no-fuss approach to cooking, easy recipes for oven "fried" chicken, sticky wedges, charred corn, and three styles of wings — all designed to be knocked out at home with love, care and proper flavour. Whether someone wants a midweek one-pan wonder or an indulgent weekend banquet, these recipes bring the takeaway vibe into the kitchen.
Overview: What’s on the table
- Oven-fried whole chicken with rainbow slaw, sticky sweet potato wedges and charred corn
- Sticky, spiced chicken wings with a quick homemade barbecue glaze and stir-fried rice
- Buffalo-style wings with a simple rub and honey-vinegar glaze
- Gourmet fried chicken: brined, buttermilk-marinated, double-coated and fried with a fennel-toasted red cabbage pickle
Oven "Fried" Chicken with Rainbow Slaw, Sticky Wedges & Charred Corn
The oven fried chicken is all about big, bold seasoning and clever shortcuts. Start by jointing a whole chicken — it’s easier than it looks and makes for great presentation and faster cooking.
Marinade & Prep
- Salt and cracked pepper
- A good whack of Cajun spice
- 1 tbsp cornmeal for extra crunch
- Olive oil and 2 cloves garlic, crushed
Rub the chicken all over and massage the flavours in. Overnight marination gives mega flavour but even a short rest helps — the trick is to let those spices sink in.
Sweet Potato Wedges
Cut four sweet potatoes into chunky wedges, toss with olive oil, salt, pepper and a little cornmeal. Roast alongside the chicken for a sweet, crunchy contrast.
Stale Bread Crumb Coating (oven-fried finish)
Blitz stale bread with garlic, rosemary, salt, pepper and a drizzle of olive oil to make rustic crumbs. Use a simple flour-and-water dunk to make the crumbs stick — dunk, shake, and press into the crumbs. Back into a 190°C oven for 40 minutes until golden and crisp.
Rainbow Slaw — lighter dressing
- White (or red) cabbage, finely shredded
- Onion (white or red), apple or pear, carrot — finely shredded
- Dressing: natural yogurt (instead of mayo), salt, pepper, 1 tsp English mustard, 1–2 tbsp apple or white wine vinegar, drizzle of olive oil
Mix the slaw and toss with the dressing for a fresh, low-fat crunch that balances the rich chicken. Finish the mains with charred corn straight off a screaming hot griddle — rotate until blackened spots appear for smoky sweetness.
Sticky Spicy Wings + Stir-Fry Rice (One-Pan Wonder)
These wings go from oven to sticky glaze in no time — a perfect demonstration of how simple kitchen store-cupboard ingredients turn into a crowd-pleaser. This is peak cooking, easy recipes: quick to prep, big on flavour.
Prep the Wings
- 12 wings, uncurled — nick at the joint to straighten them for even cooking
- 2 heaped tsp Chinese five spice, salt and pepper
Tightly foil the tray and roast at 180°C for 50 minutes — the foil traps moisture so the meat stays tender.
Quick BBQ Glaze
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp ketchup
- Fresh ginger, finely grated
Brush the glaze over the wings, pop them back in the oven to caramelize until sticky and lacquered. For extra crunch and sesame aroma, sprinkle sesame seeds and give a final quick toast under the grill — watch closely so the glaze doesn’t burn.
Stir-Fry Rice (to serve)
- 200g rice, cooked then cooled on a tray
- Chopped chilli, sliced garlic, pak choi stalks (keep the green leaves for last)
- Sesame oil, spring onions and 1–2 eggs
Fry chilli and garlic in sesame oil, add the stalks first, then cold rice so it crisps rather than steams. Toss in the greens at the end and scramble an egg for that restaurant-style fried rice finish.
Buffalo Style Lollipop Wings — quick hacks
This version is a fast, fun party tray: a simple rub, smart prep to make lollipops, and a glossy buffalo glaze. Jamie’s happy, playful vibe shines through — little hacks make a big difference.
Rub
- 1 tsp smoked paprika
- 1 tsp cayenne
- 1 tsp ground garlic
- 1 tsp bicarbonate of soda (for extra crisp)
- Salt and pepper to taste
Cut through the small joints, push meat down to create lollipops, toss in the rub, and roast at 220°C for 25 minutes until crisp. Make a glaze with butter, a splash of vinegar, Frank’s RedHot and a tablespoon of runny honey — glossy, tangy, irresistible.
Serving idea
Serve on a big platter with shredded spring onions and a blue-cheese-and-yogurt dip or a crisp salad. This is proper party food: simple to make, spectacular to eat.
Gourmet Fried Chicken: Brine, Buttermilk, Double-Coat & Pickle
For the ultimate weekend indulgence, Jamie shows how patience pays: brine the chicken, marinate in buttermilk, coat in a seasoned flour mix and deep-fry for golden, juicy perfection. This is comfort food elevated — classic soul food savvy turned into cooking, easy recipes anyone can follow.
Brine (overnight)
- Handful black peppercorns, sprigs thyme, 4 bay leaves, 4 garlic cloves
- 100g salt, 100g brown sugar
- Boil with 400ml water, cool with another 400ml water, submerge chicken
Leave 12 hours minimum. The brine hydrates and seasons the meat so the result is tender and juicy.
Buttermilk Bath
After brining, into a zip-lock with buttermilk for another 8 hours. The acidity tenderises and gives that soft bite under the crisp coating.
Flour Mix & Fry
- 200g plain flour
- 1 tsp each: baking powder, smoked paprika, cayenne, onion powder, garlic powder
- Salt and pepper
Coat the chicken, fry briefly in sunflower oil at 180°C to colour, then finish in the oven at 170°C for 30 minutes until the meat detaches from the bone. Finish with sprigs of thyme and a drizzle of the pan juices.
Red Cabbage Fennel Pickle
Toast fennel seeds, mix with 100ml red wine vinegar, 1 tbsp sugar and a pinch of salt. Toss finely sliced red cabbage into the pickling liquid, scrunch and let it sing. This bright, crunchy pickle cuts through the richness perfectly.
Tips, Tricks & FAQ
- Don’t skip the brine: it’s a small effort for massive reward — juicier chicken every time.
- Use cold rice for stir-fry: it helps separate the grains and crisp up in the pan.
- Bicarbonate of soda in the rub: a little trick to encourage crispiness on wings.
- Watch glazes under the grill: they can go from perfect to burnt in seconds — keep the door open and an eye on them.
“Love, care and attention turns simple chicken into a proper feast.”
What to serve with these chickens?
Think baked sweet potatoes, peppery watercress, lemon wedges and that crunchy pickled cabbage. A cold beer or simple steamed rice finishes the spread. This is cooking, easy recipes made to bring people together.
Final thoughts
These recipes prove that takeaway-style chicken can be recreated at home with thoughtful prep, pantry staples and a few chef tricks. From the speedy oven-fried bird to sticky wings and crunchy lollipops, the focus is the same: bold seasoning, textural contrast and joyful eating. Try one or cook them all — it’s proper weekend-feast territory and brilliantly accessible for anyone who likes cooking, easy recipes.
This article was created from the video How To Cook Take Away Style Chicken At Home with the help of AI.
How To Cook Take Away Style Chicken At Home — cooking, easy recipes. There are any How To Cook Take Away Style Chicken At Home — cooking, easy recipes in here.
