Albaik Fried Chicken Recipe To Make At Home

How good is Albaik fried chicken?

Albaik fried chicken is a popular fast food chain in Saudi Arabia, known for its crispy and flavorful fried chicken. The brand has gained a significant following and has become a favorite among locals and visitors alike. While I cannot personally taste or provide a subjective opinion as an AI, I can share some information based on public perception and reviews.

Many people who have tried Albaik fried chicken describe it as delicious, with a crispy and well-seasoned coating that adds a satisfying crunch. The chicken is often praised for being juicy and tender on the inside. Customers also appreciate the consistent quality and taste across Albaik outlets.

Albaik has garnered a strong reputation for its commitment to using high-quality ingredients and maintaining strict hygiene standards. They take pride in their secret recipe, which combines a unique blend of herbs and spices, contributing to the distinctive flavor of their fried chicken.

It’s worth noting that taste preferences can vary from person to person, and what one individual finds delicious, another might have a different opinion. So, if you have the opportunity, it might be best to try Albaik fried chicken yourself and form your own judgment based on your personal taste preferences.

How to cook Albaik style fried chicken at home

While the exact recipe for Albaik fried chicken remains a closely guarded secret, there are several techniques and flavors that can be incorporated to create a delicious homemade version. Here’s a step-by-step guide on how to cook Albaik-style fried chicken at home:



For the chicken marinade

  • 1.5 kg chicken pieces (preferably bone-in, skin-on)
  • 1 cup buttermilk
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

For the coating

  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon baking powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

For frying

  • Vegetable oil


In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and salt to create the marinade. Mix well.

Place the chicken pieces in the marinade, ensuring they are coated evenly. You need to refrigerate for 2 hours at least or overnight while covering the bowl for better results. This help the chicken to tenderize and also get it infused with flavor.

In a separate bowl, combine the flour, paprika, garlic powder, onion powder, dried oregano, dried thyme, baking powder, black pepper, and salt to create the coating mixture. To get the spices distribute well, you need to make to get it mixed properly.

Get the Oil heated in a frying pan. The oil should be about 1 inch deep.

While the oil is heating, remove the chicken from the marinade and allow any excess marinade to drip off. Dredge each piece of chicken in the coating mixture, pressing lightly to adhere the coating to the chicken. Ensure the chicken is evenly coated.

Once the oil reaches the desired temperature (around 350-375°F or 175-190°C), carefully add the coated chicken pieces to the hot oil. Be cautious to avoid overcrowding the pan, as it may reduce the oil temperature and result in soggy chicken.

Fry the chicken in batches, turning occasionally, until it reaches a golden brown color and is cooked through. The internal temperature of the chicken should reach 165°F (75°C) for safe consumption. Cooking times may vary depending on the size of the chicken pieces, but it generally takes around 10-15 minutes per side.

As each batch finishes cooking, transfer the fried chicken to a wire rack or paper towels to drain excess oil and cool slightly.

Repeat the frying process with the remaining chicken pieces until all are cooked.

Once the chicken has cooled slightly, it is ready to be served. Albaik-style fried chicken is often enjoyed with a side of fries, coleslaw, or a dipping sauce of your choice.


  • For an extra crispy coating, you can double-dip the chicken by repeating the coating process after the initial dredging.
  • If you prefer a spicier flavor, you can add cayenne pepper or chili powder to the coating mixture.
  • It is essential to maintain a consistent oil temperature throughout the frying process to achieve crispy and evenly cooked chicken. To check the oil temperature, use a kitchen thermometer.
  • Allow the chicken to rest for a few minutes after frying to allow the flavors to settle and the coating to become even crispier.

While this recipe aims to replicate the flavors and textures of Albaik fried chicken, please note that it may not be an exact replica of the original recipe. Nonetheless, it provides a delicious and homemade alternative to satisfy your cravings for Albaik-style fried chicken in the comfort of your own kitchen. Enjoy!


Leave a Comment

Your email address will not be published. Required fields are marked *