A basket of hot, steaming, and crispy Al Baik style fried chicken, served on a rustic wooden table with a side of french fries and a bowl of creamy garlic sauce.
September 23, 2025

Al Baik Style Fried Chicken ( Easy Copycat Recipe )

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Anyone who has visited Saudi Arabia knows about the legendary Al Baik fried chicken. That perfectly crispy skin and juicy, flavorful meat is unforgettable! But you don’t have to search for Al Baik fried chicken near me or wait for delivery. This Al Baik Style Fried Chicken is our best copycat recipe, designed to bring that iconic flavor right into your own kitchen.

The Story of Al Baik’s Famous Chicken

The story behind this iconic Al Baik Style Fried Chicken started in 1974 with a small shop in Jeddah. This Jeddah fried chicken soon became an icon when the concept of fried chicken was new in Saudi Arabia. One of the secrets to their success was their unique blend of 18 spices, which became the favorite taste of the whole Middle East.

While the exact Al Baik recipe is a closely guarded secret, I’ve created my own homemade spice blend to get as close as possible to that famous flavor.

How to Serve (The Full Al Baik Menu Experience)

To get the full experience, serve your homemade Al Baik style fried chicken just like they do on their menu:

  • With crispy french fries
  • A generous portion of garlic sauce (Toum) for dipping

This combination is what makes the garlic sauce chicken so beloved.

A basket of hot, steaming, and crispy Al Baik style fried chicken, served on a rustic wooden table with a side of french fries and a bowl of creamy garlic sauce.

Al Baik Style Fried Chicken ( Easy Copycat Recipe )

Make Al Baik style fried chicken at home! Crispy, juicy, and loaded with Middle Eastern flavor. Follow this foolproof copycat recipe step by step.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Total Time 1 hour
Servings: 3 people
Course: Dinner, Lunch, Main Course
Cuisine: Middle Eastern, Saudi
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Brine
  • Chicken with skin (cut into 9 pieces)
  • 1 tsp Salt
  • 2 tbsp Vinegar
For the Injected Sauce
  • 1/2 cup Hot Sauce (e.g., Sriracha)
  • 1/4 cup Chili Sauce (e.g., Louisiana)
For the Spice Mix
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Cayenne Powder
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 tsp Mustard Powder
  • 1/2 tsp MSG / Chinese Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Blackpepper
  • 1/4 tsp Cumin Powder
  • 1/4 tsp Coriander Powder
  • 1/2 tsp Cinnamon Powder
  • 1/8 tsp Allspice or Garam Masala
For the Dry Coating
  • 3 cups All-Purpose Flour
  • 1/2 cup Cornflour
  • Remaining Spice Mix

Equipment

  • 1 Large Mixing Bowl For brining the chicken.
  • 1 Medium Bowl For mixing the spice blend.
  • 1 Large, Shallow Dish For the dry flour coating.
  • 1 Heavy-bottomed Pot or Deep Fryer Essential for maintaining a stable oil temperature for crispy results.
  • 1 Kitchen Tongs For safely turning and removing the hot chicken from the oil.
  • 1 Wire Cooling Rack To drain the chicken and keep it crispy.
  • 1 Food Syringe (Optional) For injecting the hot sauce. You can also marinate without it.
  • 1 Kitchen Thermometer Highly recommended for checking the oil and chicken temperature.

Method
 

  1. Brine the Chicken: In a large bowl, combine the chicken pieces, 1 tsp salt, and 2 tbsp vinegar. Add enough water to cover. Let it sit for 30 minutes.
    Raw chicken pieces brining in a large glass bowl of salt and vinegar water on a wooden table, the first step to making juicy Al Baik style fried chicken.
  2. Prepare the Sauces & Spices: While the chicken is brining, mix the hot sauce and chili sauce for the injection. In a separate bowl, combine all the ingredients for the spice mix.
    A top-down view of a bowl of spicy red sauce next to a food injector filled with a liquid marinade, used to flavor Al Baik style fried chicken.
  3. Inject the Chicken: After 30 minutes, drain the chicken. Inject the hot sauce mixture near the bone of each piece. Be careful during this step.
    A hand using a food injector to inject a red hot sauce marinade into a raw chicken leg on a wooden cutting board, a key step for making Al Baik style fried chicken.
  4. Marinate: Use 2 tbsp of the prepared spice mix to marinate the injected chicken.
    Applying the Dry Rub Marinade to the Chicken
  5. Prepare Coating: In a large, shallow dish, combine the plain flour, cornflour, and the rest of the spice mix
    A wire whisk resting in a rustic shallow bowl containing a mixture of flour, cornflour, and spices for the crispy coating of Al Baik style fried chicken.
  6. First Coat: Press each piece of chicken firmly into the dry coating mixture until fully covered.
    A hand pressing a marinated raw chicken leg firmly into a shallow dish of seasoned flour to create a thick, even coating for Al Baik style fried chicken.
  7. Dip in Water: Briefly dip the coated chicken into a bowl of cold water
    A hand dipping a flour-coated chicken leg into a bowl of water, creating a splash and demonstrating the water dip hack for extra crispy Al Baik style fried chicken.
  8. Second Coat: Immediately coat the chicken in the dry mixture again, pressing firmly and shaking off any excess.
    A hand applying the second and final coat of seasoned flour to a chicken leg for the Al Baik style fried chicken recipe, creating a thick, craggy texture.
  9. Fry the Chicken: Heat oil in a heavy-bottomed pot over medium-high heat. Carefully fry the chicken pieces for 12-15 minutes, turning occasionally, until deep golden-brown and cooked through.
    Three pieces of Al Baik style fried chicken sizzling in a cast-iron pot of hot oil, being fried to a perfect, deep golden-brown and crispy texture.
  10. Serve: Serve hot with crispy french fries and garlic sauce.re
    A basket of hot, steaming, and crispy Al Baik style fried chicken, served on a rustic wooden table with a side of french fries and a bowl of creamy garlic sauce.

Notes

  • Skinned Chicken: Using chicken with the skin on is essential for an authentic, crispy result.
  • Pressure Fryer: Al Baik uses a pressure fryer for their chicken. Since most home cooks don’t have one, using a heavy-bottomed pot and maintaining a steady oil temperature is the best alternative.
  • Spice Level: You can adjust the amount of chili powder and cayenne in the spice mix to control the heat level.
  • Authentic Feel: Following all the steps from brining to the double-dip is what gives this Al Baik Style Fried Chicken its authentic, copycat character.

Key Ingredients for Authentic Al Baik Style Chicken

A truly authentic Al Baik Style Fried Chicken recipe depends on the right ingredients. Here’s what you need to know:

  • The Chicken: For this Al Baik Style Fried Chicken recipe, using chicken with the skin on is non-negotiable. The skin protects the meat, keeping it incredibly juicy, and fries up to a perfectly crispy texture.
  • The Hot Sauce: We use a combination of Sriracha for its deep chili heat and a vinegar-based chili sauce like Louisiana Hot Sauce for its tangy kick. This combination creates a complex flavor when injected.
  • The Spice Mix: Our homemade 18-spice blend is the heart of this recipe. Key ingredients like paprika provide color and smoky flavor, while garlic and onion powder build a savory base. A tiny pinch of MSG (Chinese Salt) is a classic “hack” that enhances all the other flavors, giving it that addictive, restaurant-style taste.

Mastering the Al Baik Technique (The “Hacks”)

Three key techniques make this Saudi fried chicken recipe stand out:

  1. The Brine is Essential: Soaking the chicken in a simple salt and vinegar brine is the first step to great Al Baik Style Fried Chicken and it does two things: it seasons the meat all the way to the bone and helps it stay incredibly moist and juicy during frying.
  2. Inject for Maximum Flavor: The secret to getting that signature flavor in every single bite is the hot sauce injection. This technique gets the spicy, tangy marinade deep into the chicken, a feat that a simple surface marinade can’t achieve.
  3. The “Double Dip” for a Light, Crispy Crust: Unlike heavy, thick-battered fried chicken, Al Baik is known for its light, thin, crispy coating. We achieve this by coating the chicken in seasoned flour, quickly dipping it in cold water, and then immediately coating it in flour again. This creates a perfect, light crust that becomes incredibly crispy when fried.Following these three hacks is the key to perfect Al Baik Style Chicken every time.

Frequently Asked Questions (FAQ)

KFC vs Al Baik Style Chicken. What’s the Difference?

KFC fried chicken is world-famous for its thick, crunchy coating and 11 secret herbs and spices. On the other hand, Al Baik Style Chicken is lighter, with a thin crispy crust and an 18-spice blend that gives it a Middle Eastern flavor twist.

Another key difference is the technique: KFC often uses pressure fryers for a juicier inside, while Al Baik’s style is known for hot sauce injection and a vinegar brine, which make the chicken spicy, tangy, and extra flavorful.

So if you prefer bold spices and a lighter crispy bite, Al Baik Style Chicken is the winner. But if you want classic comfort with a crunchy crust, KFC has its own charm.

Can You Make Pressure Fried Chicken at Home?

Yes, but with some adjustments. Authentic broasted chicken (like KFC and Al Baik) is cooked in a commercial pressure fryer, which locks in the juices and creates that perfect crispy outside. Most home kitchens don’t have a professional pressure fryer, but you can still mimic the result.

Here’s how:

  • Use a heavy-bottomed pot or Dutch oven – it helps maintain steady heat.
  • Keep oil temperature between 160°C–175°C (320°F–350°F) – too hot and the coating burns, too low and the chicken gets greasy.
  • Cover partially while frying – this creates steam inside, which tenderizes the meat and mimics pressure frying.
  • Don’t overcrowd the pot – fry in small batches for the crispiest coating.

What is Al Baik fried chicken?

Al Baik fried chicken is a famous brand of Saudi fried chicken, known for its unique 18-spice blend, crispy coating, and juicy meat. It is a type of Fried chicken, a specific method that combines pressure cooking and deep frying. Our recipe mimics this “broasted” result using a standard deep pot.

What does Al Baik fried chicken taste like?

The Al Baik fried chicken taste is unique. The chicken is very juicy from brining, with a subtle heat from an injected hot sauce. The coating is light and super crispy, seasoned with a complex blend of spices that is savory with a hint of garlic, cinnamon, and other aromatics.

What are the main ingredients in this recipe?

While the original spice blend is a secret, the key Al Baik fried chicken ingredients in our copycat version are chicken on the bone with skin, a vinegar brine, an injectable hot sauce for a spicy fried chicken kick, and a seasoned flour and cornflour coating. All ingredients used are halal.

How many calories are in Al Baik fried chicken?

The Al Baik fried chicken calories can vary. Our homemade version has approximately 350-450 calories per piece, depending on the size. Making it at home allows you to control the oil and ingredients.

More Crispy Recipes You’ll Love

If you loved making this iconic fried chicken, you have to try our recipe for The Ultimate Crispy Chicken Burger next! It has that same satisfyingly juicy and crunchy texture.

And if you’re looking for the perfect party appetizers, our Easy Crispy Chicken Samosas and Ultimate Crispy Onion Rings are guaranteed to be a hit.

Did you make this recipe? Let us know how it went! Please leave a comment and a star rating below. You can also share your masterpiece with us on Instagram @viralfoodhacks with the hashtag #viralfoodhacks. We love seeing your creations!

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