Al Baik Chicken Recipe

®This is a RAS signature Recipe©

The famous Al Baik Chicken from Saudi Arabia. Anyone who has tasted it will agree that it’s one of the best-fried chicken outlets in the world!!

Total time is not inclusive of – marinating time

The Recipe Intro↓ has, step-wise images, more information as well the Recipe Video. Don’t forget to check it out.

PrepTime 15min. Cooktime 30min. Marination 8hours.4 Servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

broiler / fryer chicken cut into frying size pieces. (Broasted Chicken requires skin-on chicken for optimal results) 1.2 Kg approx.		1
Plain flour and Corn flour (for dusting)		4 Tbsp and  2 Tbsp
Plain flour OR Self raising flour for crisper coating (you coul also add 1/4 part corn flour here)		¾ cup
Salt		½ tsp
Chilli powder, mild		1/2 tsp

For the Marinade:

Garlic juice:  (See notes)		1 Tbsp
Ginger juice		1 tsp
Paprika		1 tsp
Cayenne chili powder		1 tsp
Cinnamon powder		1 tsp
Pepper powder		½ tsp
Salt or to taste		1 tsp
Buttermilk (thick)		5 Tbsp
Soya sauce (light)		1 Tbsp
Lemon juice (freshly squeezed)		1 Tbsp
Vinegar		1 tsp
Tabasco sauce		1/2 tsp

Method:

 

1. Rinse the cut pieces of chicken with skin on – thoroughly and leave to drain a while. (Or pat dry).
2. Combine all the ingredients for the marinade in a bowl and whisk well. Set aside for 5 minutes.
3. 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).
4. Coat the chicken in a medium-sized bowl with the marinade and toss well. Make sure there is sufficient salt. Set aside for a while.
5. Add the cornflour and plain flour ‘for the first dusting’ to a large plate.
6. Dust one piece at a time in this plate ‘lightly’.
7. Return to the bowl, cover, and leave for 6-8 hours in the fridge or overnight.
8. Allow the chicken to come back to room temperature before frying. I take mine out 30 minutes before.
9. 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.
10. Heat sufficient oil for frying. Fry in batches if using a small fryer.
11. 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.
12. Add 3-4 pieces at a time so that they are not crowded.
13. Once the entire batch is in the oil, turn the heat down to medium-low.
14. Leave undisturbed for the first 3 minutes. Then gently turn over with tongs without cracking the crust. Cover the pot.
15. fry for 6-7 minutes longer.. 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. Watch the color.
16. After removing one batch, turn the heat up to high for 30 seconds before adding the next batch. Repeat as before.
17. Place the fried chicken on a wire rack placed over a tray.
18. Serve with the famous garlic sauce ‘ toom’ and homemade french fries! I like some coleslaw too.

Al Baik Chicken Recipe

Notes:

• 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. Ginger juice: extract juice of ginger in the same way as above
• 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 it to a clean, sterile blender with some salt. Add oil in a threadlike 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 center 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.

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