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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.
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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.