AlBaik Style Broasted Chicken
If you have ever visited Jeddah, KSA this will be familiar to you. AlBaik Chicken is a Fried Chicken outlet, unique to this region. The local KFC is no competition for this favorite mouth watering fried chicken. It is beyond delicious and I am sure everyone wants to know the secret. I believe it’s the ingredients they use and obviously the quality of the chicken of course. They may have a secret that we will never know too.
Like many, I remember the taste of Al-Baik Chicken with fondness. We would have it perhaps every other week while growing up. When I moved to Singapore, I loved to taste all these new foods here. Fantastic flavors and new experiences… but fried chicken is never going to get better than Al Baik!
I have tried so many recipes, over the past 10 years… and I realized that the simpler the formula, usually the better result. This recipe for AlBaik Style Broasted Chicken is pretty darn good and it’s home made so you know what you are eating.
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Recipe Name: AlBaik Style Broasted Chicken
Recipe Type: Chicken
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 15
Marination: 6-8 hours
Cook time: 30 min
Total time: 45 min plus marination
Yield: 4 servings
AlBaik Style Broasted Chicken
- 1 broiler / fryer chicken cut into frying size pieces. (Broasted Chicken requires skin-on chicken for optimal results)
For the marinade:
- 1 Tbsp garlic juice: crush 1- 2 whole heads of garlic, using mortar and pestle – squeeze the juice out using your hands or a small napkin. We need the liquid only.
- 1 tsp ginger juice: extract juice of ginger in the same way as above
- 1 Tbsp paprika
- 1 tsp cayenne chili powder
- 1 tsp cinnamon powder
- ½ tsp pepper powder
- 1 tsp salt or to taste
- 5 Tbsp buttermilk (thick)
- 1 Tbsp soya sauce (light)
- 1 Tbsp lemon juice (freshly squeezed)
- 1 tsp vinegar
- 1 tsp tabasco sauce
For first dusting:
- 2 Tbsp cornflour
- 4 Tbsp Plain flour
- ¾ cup plain flour
- ½ tsp salt
- 1 tsp cayenne powder
- Rinse the cut pieces of chicken with skin on- thoroughly and leave to drain a while. (Or pat dry).
- Combine all the ingredients for the marinade in a bowl and whisk well Set aside for 5 minutes.
- Pierce the chicken in several places. This helps the marinade to penetrate better.( I use a long syringe/ needle to do this – but please exercise extreme caution if you use this method).
- Coat the chicken in a medium sized bowl with the marinade and toss well. Make sure there is sufficient salt.
- Add the corn flour and plain flour ‘for the first dusting’ to a large plate.
- Dust one piece at a time in this plate ‘lightly’.
- Return to the bowl, cover and leave for 6-8 hours in the fridge or overnight.
- Allow the chicken to come back to room temperature before frying. I take mine our 30 minutes before.
- Add the plain flour, salt and chili powder for the flour coating to a large zip log / food safe bag. Add two pieces at a time to the bag, hold securely and shake well. This gives a good uniform coating without clotting in areas.
- Heat sufficient oil for frying. Fry in batches if using a small fryer.
- Place the coated chicken on a wire rack. When one batch of chicken is dredged, you can start to fry. Coat the next batch while the first batch is frying.
- Add 3-4 pieces at a time so that they are not crowded.
- Once the entire batch is in the oil, turn the heat down to medium low.
- Leave undisturbed for the first 3 minutes. Then gently turn over with tongs without cracking the crust. Cover the pot.
- Fry for about 10 minutes total. The heat should be on a medium low, with a constant sizzle. Adjust the heat occasionally to keep the sizzle constant.
- After removing one batch, turn the heat up to high for 30 seconds before adding the next batch. Repeat as before.
- Place the fried chicken on a wire rack placed over a tray.
- Serve with the famous garlic sauce ‘ toom’ and home made french fries! I like some coleslaw too.
AlBaik Style Broasted Chicken
- Injecting the chicken partially with the marinade also helps to increase the flavor. For this, part of the marinade must be taken and mixed with buttermilk to loosen it. Only then can it fill a syringe. Injects at muscle points in the chicken. Use the remaining thick marinade to coat the chicken as usual. Again, please exercise caution if using this method. Adult supervision required.
- Toom is made by crushing garlic on stone and then adding to a clean, sterile blender with some salt. Add oil in a thread like thin stream, very slowly. Also add a few tsp full of lemon juice at a time in intervals. Keep pouring the oil in a thread like stream till the mixture emulsifies into a white paste. The speed must be kept on medium. The blender and blades should be sterile and dry when using. It is easier to make larger batches of toom. Make sure to remove even the faintest bits of the centre sprout from your garlic cloves- of green or white color. This will cause a bitter taste. The emulsification that takes place, happens gradually after pouring the oil in a thin stream very slowly. This may take some practice. The ‘heat’ of the raw garlic mellows after sitting in the fridge for a day or two. Toom is great with all types of grilled / skewered meats.
- Commercial Broasted Chicken almost always contains MSG. At home, I do not use this in my cooking. I have tried Broasted Chicken with and without. Msg adds an accent and tenderizes the meat, but the taste is just as delicious without using it.
Key Ingredients: Chicken, Flour, Garlic, Ginger, Spices, Buttermilk, Oil, Lemon, Vinegar.
Let us know if you tried it – AlBaik Style Broasted Chicken . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.