Servings : Serves 4-5
If you've had this amazing fried chicken either in Jeddah or Makkah or anywhere that has an Al-Baik fast-food chain, then am sure you could not possibly forget how fantastic it is. I tried many recipes but none came close, this one is the nearest to the real thing as I could get!! Fantastic crispy on the outside, yet moist and tender inside. This dish is most commonly served with Garlic Sauce.
Ingredients for Chicken Marinade
- 1 chicken, cut into 8-10 pieces (with or without skin, up to you)
- 1 beaten egg
- 2 tbsp. all-purpose/plain flour
- 2 tbsp. corn flour
- 1 tsp. ginger paste
- 1 tbsp. garlic paste
- 1 tbsp. soya sauce
- 1 tsp. vinegar
- 1 tbsp. lemon juice
- 1 tsp. red chilli powder
- 1 tsp. cinnamon powder
- 1 tbsp. paprika
- salt to taste
- 1/2 tsp. chinese salt (optional)
- 1/2 tsp. black pepper powder
Other Ingredients
- 1/2 cup all-purpose flour/plain flour
- 1/2 tsp salt
- 1/2 tsp chilli powder
Instructions
First, clean the chicken then prick the chicken pieces with a fork all over and marinate in the chicken marinade ingredients for 4 hours or prerably overnight.
Next, mix 1/2 a cup of flour with 1/2 tsp. salt and 1/2 tsp. chilli powder. Put these dry ingredients in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels and serve with fries and some Garlic Sauce!
Enjoy. 🙂
salam fauzia.
i want 2 know what is all purpose & self rising flour?
jazakallah
W/Salaam, AP flour is the same as plain flour. SR flour has baking powder in it. 1 and a half tsp per cup of flour and a pinch of salt.
is it a must to use cinnamon powder.
It gives a good flavour.
assalam alaikum.. I loved your recipie.. Must try it soon probably on weekend, but i just want to ask that. Isn’t there any need to steam or slightly boil the chicken. will it be tender in just frying..
W/Salaam, no need to pre-cook the chicken. If you follow the recipe exactly inshAllah you will have perfect moist results. 🙂
Deep fry on low fire. It
Deep fry on low fire. It takes time but definitely it will become so tender inside.
asw,i wanted to ask u which flour do we have to use to coat it before frying??is it maida or normal flour which is used to make chapatis??thanks in advance.
W/Salaam, plain maida flour.
Fauzia,
As salaam u alaikum,
I tried this recipe yesterday and it came out great! My husband and I loved it! My husband is really fond of fried chicken and since we live in The US, it’s quite difficult to get good halal fried chicken here so I’ve tried a couple of recipes but this one is the best one for sure!
Thanks.
Thanks.
Hey fauzia I myself is a chef wat but not as bigg as urs but if we just grind all this ingrediemts a little and make them as a flowing sauce then we cud inject the chicken pieces and fry along wit little tomato sauce 1 tspn and 1 tspn red chilli sauce freshly made wat do u say
Hi, have never tried it myself but sure you can go ahead and do that if you like. Do tell me how it turns out. 🙂
I made this last weekend and i loved the chicken…Thanks
I wasnt too keen on the garlic sauce though
Hi fauzi!,tried it 2day,!ut the top was kinda dry wen fried it.wt shld I do?.tnx
Hi! How long did you fry the chicken for?
JazakiAllahu khair for this recipe. Turned out amazing Alhamdulillah!
Salam was wondering if you
Salam was wondering if you add both the flours in marinade too, also can I put chicken in oven after frying
W/Salaam, the flours should
W/Salaam, the flours should not be added into the marinade please.
Salam alaykum..
Salam alaykum..
May I know in which folder has this recipe been included in? It isn’t in the ‘chicken’ folder. Had to use the search tool to find it.
W/Salaam, international
W/Salaam, international cuisine folder. 🙂
AoA fauzia Baji I tried your
AoA fauzia Baji I tried your crispy chicken the result was too good I really like ur recipe and also my husband likes this chicken I made 2times yesterday I enjoy a lot thanks a lot jazzakAllah
Aslama Alaikum. Ur site has
Aslama Alaikum. Ur site has been like a blessing sent frm heaven for me
Recepies r written so simply just the way i wanted to help me cook.
I made ur broast and it was TASTY!!! However thwre is one problem after frying the
Chicken it disnt turned out to be very crispy it went a lill limpy. Plz tell me wat wwnt wrong
W/Salaam, was the chicken at
W/Salaam, was the chicken at room temperature before you coated and fried? I have noticed they go soggy quickly if the chicken was cold before the coating. Also, fry on medium low heat for longer to make sure they are crispy.
Salaam dear fauzia,i made the
Salaam dear fauzia,i made the broast today for ifthari and it was big hit with family! Thank you for wonderful recipes.
Hi fauzia I wanted to ask u I
Hi fauzia I wanted to ask u I didnt have normal soy sauce I used the dark soy sauce since it was 2 chicken I added double the amount..wil the taste n smell b different?ive just refrigerated it for iftaari tomorrow so worried it might not turn out the same..pls reply asap.thankx
Hi, it should be ok
Hi, it should be ok inshaAllah. Sometimes the darker soy has more salt content, so hopefully the chicken did not become too salty.
Assalamualaikum! I wanted to
Assalamualaikum! I wanted to ask will only frying the chicken cooks it properly? . I read ur comment that no pre-cooking is required,but will that remove all the blood from inside which is sometimes there after frying.
W/Salaam, it always works out
W/Salaam, it always works out perfectly for me, this is how al baik is normally cooked (no precooking). Just make sure to marinate well and allow the chicken to come to room temperature before frying.
hi I would like to know if u
hi I would like to know if u have ny recp for the cocktail sauce which they serve at al baik
Hi. Link for the garlic sauce
Hi. Link for the garlic sauce is included at the end of the recipe.
Is the 1/2 cup flour, red
Is the 1/2 cup flour, red pepper and salt for the coating in the bag seperate from the flour and corn flour for the marination?
That’s what is written in the directions but in a comment you have written not to add the flours in the marinade. Please clarify.
Just the cornflour is added
Just the cornflour is added to the marinade. The half cup flour etc are used later for coating before frying. Hope this clarifies it. 🙂
I reali lovr ur recipes fozia
I reali lovr ur recipes fozia ….actually i want to know that what is cinamon powder??
N what is cardamom powder? Can i easily buy if from departmental store? I’m from Pakistan !
Plx do tel me….i eant to try this recipe out
Thanks! Cinnamon is taj.
Thanks! Cinnamon is taj. Cinnamon powder is taj powder. Cardamom is elchi, so it’s powder. Hope that helps.
Cinnamon Powder is (Dalchini
Cinnamon Powder is (Dalchini Powder)
Type in Google Images as (Cinnamon). You can easily recognize what spice is this…
It can be easily purchase from any (General or Local Store)