Ingredients
Al Baik Chicken Recipe is a very good dish and famus dish for saudi fried chicken dish that is liked all over the Middle East and Pakistan. its crispy golden coating and juicy flavor makes it really special. A lot of people love it in restaurants but you can easily prepare it at home as well.
The recipe a new for Saudi Arabia,famus dish simple ingredients and Pakistani-style spices that make the taste unique.need fancy tools or a deep fryer. With basic kitchen items and this guide, you’ll get the same crunchy, spicy chicken you love from Al Baik.
Let’s start making this delicious Al Baik Chicken recipe in your kitchen today.
Ingredients
| Ingredient | Quantity | Notes |
| Chicken (with skin or without) | 1 kg | Cut into medium pieces |
| All-purpose flour | 1 cup | For coating |
| Corn flour | ½ cup | For extra crispiness |
| Garlic paste | 1 tbsp | Fresh preferred |
| Ginger paste | 1 tbsp | Adds depth of flavor |
| Red chili powder | 1 tsp | Adjust to taste |
| Black pepper powder | ½ tsp | Freshly ground |
| Paprika powder | 1 tsp | For color and flavor |
| White vinegar | 2 tbsp | Helps in marination |
| Lemon juice | 1 tbsp | For tangy flavor |
| Salt | 1 tsp | Adjust as needed |
| Egg | 1 | For coating |
| Bread crumbs | 1 cup | For crunch |
| Water | As needed | To make batter |
| Oil | For deep frying | Use vegetable or sunflower oil |
Cooking Time & Serving
– Duration of preparation: 25 minutes
– Marination time: 2 hours (in case you really want that lingering taste)
– Cooking time: 20 minute
Instructions
Step 1: Prepare the Marinade
Need bowl is used to mix garlic paste, ginger paste, red chili powder, black pepper, paprika, salt, vinegar, and lemon juice. Put chicken pieces and spread them nicely. Cover or with keep in the refrigerator for at least 2 hours.
Step 2: Make the Batter
In another bowl, mix all-purpose flour, corn flour, one egg, and some water to make a thick batter. The consistency should be smooth, not too thin.
Step 3: Coat the Chicken
Take each marinated chicken piece, dip it in the batter, then roll it in bread crumbs. Make sure each piece is fully coated.
Step 4: Heat the Oil
Pour oil into a deep pan and heat it over medium flame. To test the oil, drop a small bit of batter; if it rises quickly, the oil is ready.
Step 5: Fry the Chicken
Coated with care full chicken pieces into the hot oil. Fry 3 into 4 pieces at a time to maintain temperature. Fry until golden brown and crispy, around 8–10 minutes per batch.
Step 6: Drain and Serve
Remove the fried chicken and place it on a paper towel to absorb extra oil. Serve hot with fries, garlic sauce, or ketchup.
Tips & Tricks
• Marinate for a longer period of time to experience a richer taste.
• batter: use cold water to get extra crispiness.
• Fry do not on high flame; medium heat maintains juiciness of chicken.
• Just a little bit of baking powder in flour will result in a lighter coating.
• Fry twice for a crispy texture like that in restaurants.
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 25 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sodium | 540 mg |
History of Al Baik Chicken
Al Baik Saudi Arabia in the 1970s and gained popularity due to its one-of-a-kind fried chicken with a secret recipe. The taste was so good that adjusted the recipe by adding their spices and making it their own. Today, the Pakistani-style Al Baik chicken is spicier and full of flavors which makes it a totally different product.
Serving Suggestions
• Accompany it with fries and cabbage salad.
• Garlic mayo or hot garlic sauce should be offered alongside.
• Complement with sodas or mint lemonade to have a full meal.
• On the following day, make use of extra chicken for sandwich or wrap fillings.
Storage Method
There’re some leftover food, keep them in the fridge using a container that is airtight. They remain fresh for no more than 2 days. To reheat, put them in the oven or air fryer for 5–6 minutes to bring back the crispiness. Do not use a microwave as it will make the food soggy.
Common Mistakes to Avoid
- Frying on high flame makes chicken raw inside.
- Using too much batter makes coating thick and oily.
- Skipping marination reduces flavor.
- Reusing the same oil affects taste and texture.
FAQs
Q1: Can I use boneless chicken for this recipe?
Answers, Yes, boneless chicken works well. Cut into medium strips for even frying.
Q2: What oil is best for frying?
Answer, Use sunflower or vegetable oil. Avoid olive oil as it burns quickly.
Q3: How can I make it less spicy?
Answers, Reduce red chili powder and use more paprika for mild flavor.
Q4: Can I bake instead of frying?
Answer, Yes, bake at 200°C for 25–30 minutes, turning halfway through for even cooking.
Q5: How to make it more crispy?
Answer, Use cold batter and double-fry for best results.
Conclusion
Al Baik Chicken is one of the most uncomplicated and most delicious fried chicken dishes that you can prepare at home. crispy coating, is spicy, and has a lot of taste. Saudi -style variant, you can have the same experience as if you were in a restaurant but without leaving your kitchen.
This recipe a shot and let us know your thoughts in the comments. Your family is going to adore it.
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