Go Back
al baik chicken recipe

Al Baik Chicken Recipe

Here is the copycat Saudi Al Baik chicken recipe that I tried at home and it turns out so well. It's a crispy fried chicken prepared with minimal ingredients. I am a true lover of Al Baik restaurant, especially their broast chicken is one of the best!
5 from 2 votes
Print Pin
Course: Main Course, Snack
Cuisine: Arabic, Middle Eastern
Keyword: al baik chicken recipe, Al baik fried chicken,, saudi al baik chicken
Prep Time: 20 minutes
Cook Time: 10 minutes
Marination: 2 hours
Total Time: 30 minutes
Calories: 265kcal
Author: Hina

Ingredients

  • 6 Chicken Pieces Boneless breast (chest) or thighs without skin
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Paprika
  • 1 teaspoon Lemon Juice
  • Grated Garlic Cloves
  • 1 Egg
  • For Chicken Coating
  • 2 teaspoon Corn Flour
  • 1 cup All-Purpose Flour Maida
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • Oil For Deep Frying
  • ½ teaspoon Cayenne Pepper (Optional) To make it hot and spicy

Instructions

Pound the Chicken (Chicken Paillard)

  • Hammer chicken pieces to make it flat or tender before cooking

Marinade

  • Season the chicken pieces with salt, black pepper, lemon juice, and paprika powder.
  • Now in a mixing bowl, add an egg.
  • Spice the egg with grated garlic, salt, and paprika.
  • Beat the egg to make a smooth paste.
  • Now add cornflour in egg and give it a good whisk.
  • Add the seasoned chicken pieces to the egg mixture and give it a good mix.
  • Now cover and marinate for 2 hours.

Breading

  • After 2 hours, coat chicken with All-purpose flour (Maida).

Deep Frying

  • Deep fry chicken on high heat to get a hard crispy chicken layer from outside . [Tip]: Initially keep the temperature high then shift to medium size to cook the chicken from inside.
    Frying will take 8 to 10 minutes.
  • Take out chicken pieces squeezing the excess oil using a spatula or tong. Place the chicken directly on a wire rack or absorbent paper to absorb the oil. In this way, the chicken will remain crispy and crunchy for a long time.

Video

Notes

  • Take the thighs or breast/chest pieces of chicken without skin
  • Hammering and pounding chicken can make it more tender and juicy from the inside. 
  • Don't over-spice the chicken pieces.
  • Overnight marination is good!
  • For signature fried chicken texture, always fry chicken at high to medium flame. 
  • Frying at low temperatures, chicken can release water and will become soggy. 
  • Never cover chicken pieces right after frying.
  • To make it more spicy, add cayenne pepper.

Nutrition

Serving: 1chest | Calories: 265kcal