admin1 Al Baik Broast Chicken is a famous Saudi-style fried chicken inspired by the popular restaurant chain Al Baik. It is known for its extremely crispy golden coating, juicy and well-seasoned meat, and signature garlic and spicy sauces. The secret lies in the double marination, buttermilk-style soaking, special spice blend, and a very crunchy flour coating that creates a light but crackling crust. This detailed recipe is designed for a large family serving about 8 to 10 people and recreates the restaurant-style flavor and texture at home.
Ingredients required include 2.5 kilograms chicken pieces (preferably mixed legs, thighs, wings, and breast cut into medium pieces), 2 cups plain yogurt, 1 cup milk, 2 tablespoons lemon juice, 1 tablespoon white vinegar, 2 tablespoons salt, 2 teaspoons black pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon turmeric, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon white pepper, 1 teaspoon oregano, and 1 tablespoon hot sauce optional for heat.
For the coating you need 3 cups all-purpose flour, 1 cup cornflour or cornstarch, 2 teaspoons baking powder, 2 teaspoons salt, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon white pepper, 1 teaspoon chili powder, and 1 teaspoon dried mixed herbs.
For frying you need a large amount of neutral oil such as vegetable oil.
For the signature sauces you will need 1 cup mayonnaise, 4 cloves garlic crushed into paste, 2 tablespoons lemon juice, 1 tablespoon vinegar, 1 teaspoon salt, and 1 teaspoon sugar for garlic sauce. For chili sauce mix 1/2 cup hot sauce, 2 tablespoons ketchup, 1 tablespoon vinegar, 1 teaspoon garlic powder, and 1 teaspoon chili flakes.
Start by preparing the marinade. In a large bowl combine yogurt, milk, lemon juice, vinegar, salt, black pepper, paprika, garlic powder, onion powder, turmeric, chili powder, cumin, coriander, white pepper, oregano, and hot sauce if using. Mix thoroughly until smooth and well blended.
Add the chicken pieces to the marinade and coat them completely, making sure every piece is well covered. Cover the bowl and refrigerate for at least 8 hours, preferably overnight. This step is essential for tender, flavorful chicken.
When ready to cook, remove the chicken from the refrigerator and let it sit for about 20 minutes to come to room temperature. This helps with even frying.
Prepare the coating mixture by combining flour, cornflour, baking powder, salt, paprika, garlic powder, onion powder, black pepper, white pepper, chili powder, and dried herbs in a large tray or bowl. Mix well so all spices are evenly distributed.
Take each piece of marinated chicken and let excess marinade drip off slightly, then coat it thoroughly in the flour mixture. Press the flour onto the chicken firmly so it forms a thick crust. For extra crispiness, you can dip the coated chicken back into the marinade and coat it again in flour for a double layer.
Heat oil in a deep pot to medium temperature, around 170 to 180°C. Carefully place chicken pieces into the hot oil in batches without overcrowding the pot. Fry slowly so the chicken cooks through evenly while developing a golden crust.
Cook each piece for about 12 to 18 minutes depending on size, turning occasionally. The goal is a deep golden brown color with a crunchy exterior and fully cooked juicy interior. Remove and place on a wire rack or paper towels to drain excess oil.
For extra crispiness, you can double fry the chicken. After the first frying, let it rest for 10 minutes, then fry again for 2 to 3 minutes at slightly higher heat until extra crispy.
While the chicken rests, prepare the garlic sauce by blending mayonnaise, crushed garlic, lemon juice, vinegar, salt, and sugar until smooth and creamy. Adjust garlic intensity according to taste. For chili sauce, mix all ingredients in a bowl until well combined.
Serve the broasted chicken hot with French fries, pita bread, garlic sauce, chili sauce, coleslaw, pickles, and soft drinks for a full restaurant-style meal.
The key to authentic Al Baik style chicken is long marination, balanced spices, and maintaining correct frying temperature. Too hot oil will burn the coating while leaving the inside raw, and too low oil will make it greasy. Double frying gives the signature crunch that lasts even after cooling.
This large recipe produces crispy golden broast chicken with juicy tender meat, bold Middle Eastern spices, and the iconic crunchy texture that makes Al Baik style chicken one of the most loved fried chicken styles in the world.
