AlBaik-Style Broast Chicken Recipe at Home

Last updated: 27 September 2026.

You can’t safely pressure-fry at home, but you can get very close to AlBaik-style broast: juicy meat all the way through and a light, crisp, well-seasoned coating. The secrets are a simple brine, a thin coating, and frying twice at the right temperatures. This recipe serves four and works with any chicken pieces.

Prep	Cook	Serves	Difficulty
20 min + 4 h brining	25 min	4	Medium

What makes AlBaik-style broast different

Compared with typical desi broast, AlBaik-style chicken is lighter and milder. The seasoning is savoury rather than fiery, the coating is thin and crisp rather than thick and crunchy, and the meat is very juicy. Heat and punch come from the garlic sauce on the side. AlBaik cooks its chicken in commercial pressure fryers, which you should never try to copy with a household pressure cooker. Read more in what broasted chicken is.

Ingredients

For the brine

• 1 kg chicken, cut into 8 pieces, skin on or off
• 1 litre cold water
• 2 tbsp salt
• 1 tbsp sugar
• 1 tbsp lemon juice

For the marinade

• 1 tbsp garlic paste
• 1 tsp ginger paste
• 1 tsp paprika
• 1/2 tsp white pepper
• 1/2 tsp black pepper
• 2 tbsp lemon juice

For the coating

• 1 1/2 cups plain flour (maida)
• 1/2 cup cornflour
• 2 tsp AlBaik-style spice mix (or 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp white pepper, 1/2 tsp salt)
• 1 tsp baking powder
• 1 egg beaten with 1/2 cup cold water
• Neutral oil for frying, enough to half-cover the pieces

Method

1. Stir the salt, sugar and lemon juice into the cold water until dissolved. Add the chicken, cover and refrigerate for 4 to 8 hours.
2. Drain the chicken and pat each piece dry with kitchen paper.
3. Mix in the marinade ingredients and leave for 30 minutes while you prepare the coating.
4. In a wide bowl, mix the flour, cornflour, spice mix and baking powder.
5. Dip each piece in the egg mixture, let the excess drip off, then press firmly into the flour. For a craggier crust, dip in egg and flour a second time.
6. Rest the coated pieces on a rack for 10 minutes so the coating sticks.
7. Heat oil to 160 to 165°C. Without a thermometer, a cube of bread should turn golden in about 60 seconds.
8. Fry a few pieces at a time for 10 to 12 minutes, turning, until light golden. Don’t crowd the pan.
9. Rest on a rack for 5 minutes. Raise the oil to 180°C and fry again for 2 to 3 minutes until deep golden and crisp.
10. Check the thickest piece: the juices should run clear, or the inside should read 75°C on a thermometer.

Why this recipe works

• The salt in the brine helps the meat hold on to moisture during frying.
• A thin, dry coating with cornflour fries lighter and crisper than a thick batter.
• Baking powder creates tiny bubbles for extra crunch.
• Frying first at a lower temperature cooks the chicken through; the second, hotter fry crisps the outside without burning it.

Tips for the best result

• Don’t skip the brine; it is what keeps the breast pieces juicy.
• Fry in small batches so the oil temperature stays steady.
• Use a rack, not tissue paper, so the bottom stays crisp.
• Large pieces can be finished in a 180°C oven for 10 minutes.
• Keep one hand for wet ingredients and one for dry to avoid clumpy fingers.

Variations

• Spicy broast: add 1 to 2 tsp red chilli powder to the marinade and flour.
• Boneless strips: use breast strips and fry for 4 to 5 minutes. See chicken strips.
• Air fryer: see our air fryer broast.

Troubleshooting

Problem	Likely cause	Fix
Coating falls off	Chicken was wet, or coating didn’t rest	Pat dry well and rest coated pieces for 10 minutes
Outside burnt, inside raw	Oil too hot	Keep the first fry at 160 to 165°C
Greasy chicken	Oil too cool or pan overcrowded	Fry fewer pieces and keep oil at temperature
Dry meat	Skipped brine or overcooked	Brine at least 4 hours and use a thermometer

Storage and reheating

Refrigerate leftovers within 2 hours for up to 3 days. Reheat in an oven or air fryer at 180°C for 8 to 10 minutes until piping hot. Avoid the microwave, which makes the coating soggy.

What to serve it with

Garlic sauce, fries, a soft bun and coleslaw.

Frying safely at home

• Use a deep, heavy pot and fill it no more than half full with oil.
• Keep a lid nearby. If oil catches fire, turn off the heat and cover the pot. Never use water.
• Lower chicken in gently, away from you, with tongs.
• Keep children away from the stove while frying.
• Let oil cool completely before straining and storing or disposing of it.

Planning ahead

Brine the chicken in the morning and it will be ready to fry for dinner. You can also coat the pieces up to an hour ahead and keep them on a rack in the fridge; the coating will stick even better. For parties, fry the first stage up to two hours ahead, keep the pieces on a rack, then do the second hot fry just before serving so everything comes out crisp at the same time.

Choosing your chicken

Fresh chicken from a busy shop gives the best result. Ask for a medium bird cut into 8 pieces, or buy a mix of thighs and drumsticks, which stay juicier. Very large breast pieces should be cut in half so everything cooks in the same time.

Frequently asked questions

Can I use a pressure cooker to make broast?

No. Frying in oil in a household pressure cooker is dangerous.

Can I make it in an air fryer?

Yes. See our air fryer broast recipe.

Which oil is best?

A neutral oil with a high smoke point, such as sunflower, canola or refined vegetable oil.

Can I reuse the frying oil?

Once or twice if strained and stored in a cool, dark place, but throw it away if it smells or darkens.