Are you an expat who has been away from Jeddah for quite some time and is now craving for Al Baik’s crispy chicken? Well, you are not alone. You are not the only one who has asked Al Baik to franchise and expand in other places. Well, don’t lose hope. As we wait for that moment to come, let’s be glad that some people have shared their own recipes of Al-Baik style chicken. Excited, eh? Enjoy!
Al Baik’s secret recipe according to their site is their 18-herb spices, which of course is still kept in deep secret. So, if you are in Jeddah, I believe you’d rather buy than make your own. This post is mainly for those who are away and are craving for this delicious meal. =)
(TRY WHICH ONE YOU THINK IS BETTER OR CLOSER TO AL-BAIK’S TASTE FOR YOU)
1) This first recipe is from FAUZIA’S KITCHEN:
First, clean the chicken then prick the chicken pieces with a fork all over and marinate in the chicken marinade ingredients for 4 hours or prerably overnight.
Next, mix 1/2 a cup of flour with 1/2 tsp. salt and 1/2 tsp. chilli powder. Put these dry ingredients in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels and serve with fries and some Garlic Sauce!
2) Recipe by Chef Shireen Anwar
Ingredients Of Al Baik Chicken
1 kg chicken with skin, prick it with fork
2 eggs, beaten
1 cup corn flour
1 1/2 cup self raising flour
4 tbsp. oil
2 tbsp. lemon juice
1 tbsp. garlic powder
1 tsp. ginger powder
2 tbsp. paprika powder
1/2 tsp. cinnamon powder
1 tbsp. salt
Cooking Method Of Al Baik Chicken
-Mix all the ingredients of marinade and marinate chicken in it for 4-6 hours.
-Mix self raising flour and corn flour in a bowl.
-Dip marinated chicken in eggs and coat it with flours. Do this with all pieces of chicken and leave it for few minutes.
-Now again dip them in egg and then coat flour. Heat oil and deep fry covered on low flame till chicken is golden and tender.,
-Serve hot with any dip of your choice.
3) Al Baik recipe by CHEF ZAKIR QURESHI
Whole chicken with skin 1
Corn flour 1 cup
Plain flour 2 cups
Ginger paste 1 tbsp
Red food colour 1/2 tsp
Cinnamon powder 1/2 tsp
Garlic paste 2 tbsp
Red chilli powder 4 tbsp
Olive oil 4 tbsp
Oil for frying
Salt to taste
1. Cut whole chicken into 8 pieces with the skin intact.
2. Mix together red chilli powder, lemon juice, cinnamon powder, olive oil and salt to taste and fill in to a syringe.
3. Marinate chicken pieces with garlic paste, ginger paste and salt to taste.
4. Beat eggs in a bowl and keep aside.
5. In a bowl mix plain flour and corn flour together.
6. Dip chicken in beaten eggs and coat with plain flour.
7. Repeat process by dipping each chicken piece in egg followed by plain flour again.
8. Fill the chicken with prepared spice mix with a syringe.
9. Fry in a covered pan for 10 to 15 minutes. Al Baik Chicken is ready to be served.
Note: You can use self-raising flour instead of plain flour to coat chicken.
Al Baik chicken Ingredients for marination:
1 Whole chicken with skin
2 tbsp Ginger garlic paste
1tsp Red chili powder
1 ½ tbsp Sriracha sauce
1 tbsp Paprika
2 tbsp Yogurt
1 tsp Oregano
3 tbsp Lemon juice
1/2 tsp Cinnamon powder
Ingredients for buttermilk:
2 cups Milk
3 tbsp Vinegar
Ingredients for first coating:
2 cup All-Purpose flour Salt to taste
Ingredients for second coating:
3 cup All-purpose flour
1 cup Bread crumbs
1/2 tsp Baking powder
Salt to taste
1/2 tbsp Red chili powder
1 tsp Onion powder
1/2 tsp Black pepper
1/2 tsp White pepper
Ingredients for garlic mayo dip:
1/2 cup Cream
5-6 Garlic cloves (chopped)
1 cup Mayonnaise
1/4 tsp Salt
1/2 tsp Black pepper
1/2 tbsp Lemon juice
Cut whole chicken in to pieces.
In a bowl mix ginger garlic paste, red chili powder, sriracha sauce, paprika powder, yogurt, oregano, lemon juice, cinnamon powder. Marinate chicken pieces in it for 40 minutes at least or overnight.
Mix flour and salt and coat chicken pieces in it. In a jug mix milk and vinegar.
Let it sit for 15 to 20 minutes and your buttermilk is ready.
Then dip chicken pieces in buttermilk and set aside. In another bowl mix flour, bread crumbs, baking powder, salt, red chili powder, onion powder, black powder and white powder.
Then finally coat chicken pieces in bread crumbs mixture and deep fry until light golden brown. Your crispy Al Baik chicken is ready.
Directions for garlic mayo dip: In a bowl add cream, garlic, mayo, salt, black pepper and lemon juice. Mix well and your dip is ready.
Serve with Al Baik chicken and enjoy. Preparation time: 15 minutes Cooking time: 25 minutes Serving: 4-5
Chicken- 1 kg
Garlic powder:1 tsp full
Garlic powder:1 tsp full
Salt:i used 1 tbsp but you can adjust according to your taste.
Red chilli powder:1 tsp
Cinnamon Powder:1 tsp
Lemon juiece or white vinegar:4 tbsp
Meat tenderizer:1 tsp(It will help to cook chiccken in less time so ultimately the chciken will be juicy and tender)
Prick the Dry chicken with fork.
Mix all the above mentioned ingredients and make a paste now apply this marination on chicken pieces very well and leave over night or atleast or 4-5 hours.
1 cup of plain flour
1 cup of corn flour
1 tsp of baking powder
1/4th tsp of salt
1/4th tsp of white pepper or paprika powder i used white pepper
Mix all th edry ingredients well.
2-3 eggs beat very well with fork and add 2-3 tbsp of chilled/cold milk .
Now heat the oil in a deep pan on medium heat.
Now dip the chicken piece in egg mix and then in lour mix.
Take the flour mixture in a bowl not in a flat plate and put the chicken piece in and coat very well,with light hand.keep coating chicken with flour until chicken piece is completely coverd with flour,now hold it from on edge and remove th excess of flour by shaking your hand,at this stage the layers will be very clear on chicken. I gave my chicken one coat but if you like thick coating you can do th esame process twice but i did for only one time.Do the same process with 4-5 chicken pieces or depend how much capacity your pan have dont leave chciken with coating for long as it will remove the layers from chciken.
While frying take care that you fry chicken in single layer not one above the other,
Secondly dont touch chicken with spoon as it might remove the coating from chciken let it cook for 10 minutes,after 15 minute your chicken should be ready i fried for 15 minutes and in this time it was crisp and nicely cooked.
Serve hot with fries and garlic sauce…enjoy:)
Garlic powder:1tsp( use fresh chopped garlic,if dont have garlic powder)
Al Baik is a very famous chicken broast restaurant that opened in 1974. Know the full story on their site to know the interesting challenges they’ve faced before Al-Baik finally became successful. Here’s the link: Al Baik Story.
Originally posted: August 15, 2015
Last Updated: May 26, 2020