Al Baik Broast Chicken Recipe (البيك) – every one should know and try at home

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Preparation time
20 mins
Cooking time
30 mins
Difficulty
easy
Serves
4 people
Meal course
Supper
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INGREDIENTS

2 Table Spoon
Paprika Powder
1 Table Spoon
Cinnamon Powder
1 Table Spoon
Garlic Powder
1 Table Spoon
Ginger Powder
4 Table Spoon
Oil
2 Table Spoon
Lemon juice
1 1/2 Cup
Self-raising flour
1 KG
Chicken (With Skin)
2 Pieces
Eggs (Beaten)
1 Cup
Corn flour
Al Baik Broast Chicken Recipe (البيك) – every one should know and try at home

Al Baik Broast Chicken

Al Baik Broast Chicken is Al Baik product and Al Baik is the most popular fast food chain outlets in Kingdom of Saudi Arabia, with broast chicken, chicken nuggets and fish nuggets being the most favorite dish being ordered.

For all those people who have wonderful memories and miss the taste of Al Baik chicken in their own country, so here is very close Al Baik’s broast chicken recipe.

Must try out it really easy to prepare and reaches your desired.

This dish is most commonly served with Garlic Sauce.

Video Recipe in Urdu

INGREDIENTS

COOKING METHOD

  • Mix all ingredients for Marinade and marinate the chicken for around 3 to 5 hours.
  • Mix the corn flour and self raising flour in another bowl.
  • Dip the marinated chicken into the beaten eggs and then coat with the flour mixture.
  • Complete with all pieces of chicken and let it rest for a couple of minutes and then repeat this step.
  • Deep fry the chicken on low flame till the chicken is of golden color.
  • Serve with any dips of your choice.
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COOKING METHOD

  1. Mix all ingredients for Marinade and marinate the chicken for around 3 to 5 hours.
  2. Mix the corn flour and self raising flour in another bowl.
  3. Dip the marinated chicken into the beaten eggs and then coat with the flour mixture.
  4. Complete with all pieces of chicken and let it rest for a couple of minutes and then repeat this step.
  5. Deep fry the chicken on low flame till the chicken is of golden color.
  6. Serve with any dips of your choice.

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