This homemade Al Baik Chicken recipe will bring all of the delicious crispy chicken joy of the Al Baik restaurants into your home. Saudi fried chicken at its very best!
Have you heard about Al Baik chicken – it’s a deliciously crispy, perfectly spiced fried chicken recipe (well, technically it’s “broasted”, but this homemade version is fried!). It’s sure to be something you make over, and over, and over again.
Okay…There’s a good chance you’ve never heard of the Al Baik franchises, or of Al Baik chicken (sometimes called broast), despite it being amongst the most popular fried chicken restaurants in the world. Ask anyone who has lived in Saudi Arabia what their top 3 memories of the kingdom are, and I can pretty much guarantee Al Baik’s fried chicken recipe will feature.
In my case, the love for Al Baik is almost comical. Every time I’d fly back to Saudi Arabia from boarding school, my first stop on the way home from the airport would be Al Baik. I’d get home, say hi to mum and dad, and sit myself down in the living room with a box of fried chicken.
It was the same routine every time: I’d come home and eat Al Baik, while watching my VHS copy of Bloodsport. (In case you’re not in ‘the know’, Bloodsport is a very old but very good martial arts movie starring Jean Claude Van Damme.)
Seriously, bestie. It’s a classic. I’ve watched it over 50 times. Do yourself a favour and treat yourself to some high-kicking secret martial arts tournament action!
(Sorry, where were we? Oh yeah. Al Baik Chicken!)
What is Al Baik Chicken?
Al Baik is a fried chicken restaurant franchise founded in Saudi Arabia in 1974 (though it wasn’t officially registered as a trademark until 1986). Though the restaurants also sell seafood, the franchise is iconic for its broasted (that is, a mix of pressure cooking and deep frying) chicken. Most meals are served alongside fries and garlic sauce.
Of course, I’d be wrong to say that I’ve made a perfect copy of Al Baik’s fried chicken recipe here. I haven’t (don’t trust anyone that tells you they have a perfect copycat recipe that you can easily make at home for any fast food…it is a “secret recipe” after all).
However, I do have a pretty darn good approximation of it. I’ve gone with recreating the spicy chicken option (because something was missing every time I tried making the non-spicy version), and I’m confident that you’ll be happy making this recipe over and over again as a means to scratch that Al Baik itch.
What is broasted chicken
Al Baik Chicken is often referred to as “broast chicken”, but what does that actually mean? Broasted chicken was a type of fried chicken using specialised equipment that involved deep frying and pressure cooking chicken. It resulted in a crispy and golden brown skin, while keeping moisture in the meat of the chicken.
The process originated from Wisconsin.
If you don’t happen to have a pressure fryer contraption, or you don’t want to go through the headache of using a deep fryer and a pressure cooker to make fried chicken, then this recipe is for you.
3 secrets to perfect fried chicken
1. Don’t skip the brining step
I know, I know…it’s time-consuming, and requires planning in advance. And I admit, I’ve skipped the full-brine in favour of the ol’ “mmmmmmmmmmm-I’ll-leave-it-in-here-for-20-mins-that’ll-totally-work” method. But if you’re looking for perfectly moist fried chicken, then you shouldn’t skip this stage. I’ve suggested brining the chicken overnight for this recipe, but if you’re really in a pinch, I’d say you can get away with at least 4 hours.
2. Don’t fry the chicken…while it’s still cold
Let your chicken come down to room temperature before getting started. Cooking the chicken right out of the fridge results in uneven cooking as the cold of the chicken will actually cool your cooking oil. No bueno, bestie.
3. Switching out the oil
I didn’t realise this would be a common issue many people face (because it is technically changing the recipe), but some years ago a friend told me about how his fried chicken tasted awfully bitter. He initially blamed the recipe he had used, but upon closer inspection, we discovered something:
He had switched out the peanut oil the recipe he was using had suggested, and instead used olive oil. That’s a no-no! You want an oil with a neutral taste and high smoke point. I use canola oil, but vegetable oil should work just fine too.
I know what you’re thinking. You’re thinking he should’ve looked over my How to Read a Recipe post. I agree. You’re right. I love how we’re on the same wavelength!
(You’re probably also wondering who uses olive oil for frying…that stuff is way too expensive.)
What sauce to have with Al Baik Chicken
The garlic sauce typically served with Al Baik is a version of toum. Now while, no homemade sauce will be exactly the same as a manufactured sauce, this Lebanese toum recipe is a good place to start with when you need some to accompany your Al Baik Chicken dinner!
Other chicken recipes to try
While I know you’ll love this recipe for fried chicken. Here are a couple of other chicken recipes you’ll want to try:
- Super Easy Filipino Chicken Adobo
- Chicken with Cumin, Tahini, Lemon, and Burnt Onions
- Captain Crunch Chicken with Maple Sriracha Sauce
The links below are affiliate links. This means that if you choose to purchase using them, I will receive a small commission, at no extra cost to you. Thank you.
This is the Dutch oven I use at home. And here’s a link to the Blu-Ray edition of Bloodsport. You know you want to.
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Let me know if you’ve ever tried Al Baik chicken in the comments below, and if you’ve tried this recipe, let me know…were we able to create that Saudi fried chicken magic? (Or just comment with your favourite Bloodsport quote!)
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Al Baik Chicken Recipe
- Total Time: 8 hours 20 minutes
- Yield: 8 pieces 1x
A deliciously crispy recipe for homemade Al Baik chicken (fried chicken).
- 3 cups buttermilk
- 3 tablespoons sriracha, divided
- 1 (approx. 2 ½ lbs) whole chicken, cut into 8 pieces
- 3 large eggs
- ⅓ cup water
- 4 cups all-purpose flour
- 2 ½ tablespoons sea salt
- 1 tsp cayenne pepper
- 2 tsp black pepper
- 2 tsp paprika
- 1 ½ tsp ground cinnamon
- 2 teaspoon garlic powder
- Canola oil
- In a large bowl, stir together buttermilk and 2 tablespoons of the sriracha. Submerge the chicken pieces into the buttermilk mixture.
- Cover (cling film, a lid, or foil are all fine) and refrigerate overnight.
- Whisk together eggs, water, and the remaining tablespoon of sriracha in a medium bowl. In a separate large bowl, stir together flour, salt, cayenne pepper, black pepper, paprika, ground cinnamon, and garlic powder in a large bowl.
- Into a large Dutch oven, pour oil (you want enough that it’s about 2 ½ inches deep), and heat to 325 F over medium-high.
- Remove chicken from buttermilk mixture, and dip the chicken pieces one by one into the egg mixture. Dredge the wet chicken in the flour mixture, shaking off any excess flour. Dip again in egg mixture, and dredge in flour again, once again shaking off any excess flour.
- Carefully add the breaded chicken to hot oil, and fry until golden brown and cooked through – around 8 to 10 minutes.
- Drain on a wire rack (over paper towels). Repeat with remaining chicken pieces.
- Enjoy your homemade Al Baik chicken!
- I recommend using a cooking thermometer to ensure that you maintain the correct temperature while frying the chicken.
- Let your fried chicken cool on a wire rack instead of a bunch of paper towels to maintain maximum crispiness! If you don’t have a wire rack, just use paper towels…it won’t be the end of the world.
- If you happen to have a deep fryer, you can use that instead of a Dutch oven.
If you want a video, check out my Al Baik Chicken recipe video!
- Prep Time: 8 hours
- Cook Time: 20 minutes
- Category: Lunch & Dinner
- Method: Frying
- Cuisine: Saudi
Keywords: Al baik chicken, homemade Al Baik Chicken, Al baik fried chicken, fried chicken recipe,
al baik love
dude omfg al baik is life!
dude. you get me.
you. really. get. me.
I made this last night. It is the best Albaik copycat recipe I have tried! It has good crunchy skin and a very delicious taste! Thank you! From LOS ANGELES.
Hi Mohsin! Thank you so much for your comment! I’m really happy you enjoyed the recipe!! (We gotta do what we gotta do to get our Al Baik fix! haha)
I havn’t tried your recipe, but for sure i will have a try, but before trying, can you let me know what is sriracha (do you mean vinegar, coz in urdu it is called sirca) as i am guessing. Please let me know what it is, then i will try your recipe.
Hi there Ashfaq! Sriracha is a type of hot sauce – it’s made from chili peppers, garlic, and (funnily enough!) distilled vinegar. Hope that helps!
What do you change to make the al baik spicy chicken? And are you sure to put siracha because some people say to put chili powder?
Hi Hasan, the sriracha adds the spice (so nothing to change). I personally don’t think it tastes as good using plain chili powder, but I can’t speak for how others have developed their version of the recipe 🙂
Is your buttermilk powederes or liquid
Hi Klim, I use regular buttermilk (liquid). I’ve never tried this with any powdered milk so I’m not sure how it would turn out. Good luck!
Of course no recipe will be an exact copycat of the Al Baik but omg this recipe was so good! I made it last night with some fries and toum (the garlic sauce) and it was the best meal ever! Thank you so much for the recipe!
Hi Jafreen! I’m so glad to hear you enjoyed it!!! And great job making toum as well (it’s something I just can’t get *perfect* yet) Hope you pass by again soon! 🙂
Is our common laban considered butter milk or should I make one with milk and lemon?
Hey there! That’s an interesting question…and honestly, I can’t give you a definite answer. You can try it…I think it’ll make for an interesting flavour!
(Quick note! Mixing milk and lemon is a substitute for buttermilk, but bear in mind that it is not the same as buttermilk. The flavour is a little different.)
Hi .. can I substitute buttermilk by adding curd and water ?
Hi there, unfortunately, I’ve not tested this with curd and water so I can’t say how it will turn out. IF you go ahead and try it, please do let me know how it turns out!
Hi what is the oil temperature when you’re frying? Thanks.
Hi Edgar, about 325 degrees F (the temperature will fall initially when you add the chicken, but this is normal)
How many pieces do you fry at a time?
It’ll really depend on your fryer (size/volume etc) – but one to two is generally safe in most cases.
Hi Riz, I really like the appearance of your chicken broast and like to know if I can replace all purpose flour with almond flour due to ketogenetic diet?
Keto substitutions aren’t my area of expertise and I’ve not tried this myself, but I would guess that you should be able to use almond flour. However, the results will be slightly different (I believe almond flour does not get as crispy as regular flour). Good luck!
do you recommend chicken with or without skin?
I recommend with the skin on! 🙂
Its really a nice recipe
Not related to the recipe… well I was looking for albaik recipe and came across yours but here in the comment to ask Which boarding school were you in?? And have you done any topic on it?? As currently I am looking for one for my kids and that particular mention has made me come to your comment box..😅
Hi there, I went to Taunton School in the South West part of England. It was a lovely experience! I’ve not written any posts about boarding schools as I’m not really versed in the topic. Hopefully you find something wonderful for your kids!
Delicious. My brother found your recipe. Really brought back memories of our time in Jeddah!