Albaik Copycat Recipes for USA Home Cooks: Fried & Air Fryer Delights

Hey, food lovers! If you’ve been craving the irresistible taste of Albaik—the iconic Saudi fast-food chain—don’t worry! As of August 27, 2025, it hasn’t hit the USA yet, so why not try these unique Albaik-inspired recipes at home? We’ve got crispy broasted chicken covered, with easy air fryer adaptations perfect for your kitchen.

These inspired recipes bring Albaik’s bold flavors right to your table, blending spices like cinnamon, paprika, and garlic into a marinade that fries up to crispy perfection—or air-fries for a lighter twist. With everyday ingredients like buttermilk and sriracha, available at stores like Walmart or Whole Foods, plus a little overnight marinating magic, you can nail that authentic taste. Top it off with a homemade toum-style garlic sauce—creamy, garlicky, with a hint of lemon and salt—and you’re in for a real treat. Let’s jump into some top recipes, tailored for both traditional frying and air fryer fans, serving 4-6 unless noted!

1. Classic Albaik-Style Broasted Chicken (Fried or Air Fryer)

This recipe mimics Albaik’s crispy exterior and tender inside, using a buttermilk brine for moisture.

Ingredients:

• 1 whole chicken (about 2.5 lbs), cut into 8 pieces
• 3 cups buttermilk
• 3 tbsp sriracha (divided)
• 3 large eggs
• ⅓ cup water
• 4 cups all-purpose flour
• 2.5 tbsp sea salt
• 1 tsp cayenne pepper
• 2 tsp black pepper
• 2 tsp paprika
• 1.5 tsp ground cinnamon
• 2 tsp garlic powder
• Canola oil (for frying; omit for air fryer)

Steps (Fried Version):

1. Mix buttermilk and 2 tbsp sriracha; submerge chicken and refrigerate overnight.
2. Whisk eggs, water, and remaining sriracha.
3. Mix flour, salt, cayenne, black pepper, paprika, cinnamon, and garlic powder.
4. Heat oil to 325°F in a Dutch oven.
5. Dip chicken in egg mix, then flour (shake off excess), repeat for double coating.
6. Fry 8-10 minutes until golden and cooked through (internal temp 165°F). Drain on a wire rack.

Air Fryer Adaptation: Preheat air fryer to 375°F. After coating, spray chicken lightly with oil. Air fry in batches for 20-25 minutes, flipping halfway, until crispy and 165°F internal. For extra crunch, use a mix of flour and panko breadcrumbs.

Prep/Cook Time: Prep: 15 min + overnight marinate; Cook: 20-30 min (fried) or 25 min (air fryer).
Tips: Use a thermometer for oil temp; let chicken reach room temp before cooking for even results. In the USA, add a dash of Old Bay seasoning for a local twist.

2. Spicy Albaik Fried Chicken (Fried or Air Fryer)

A closer recreation of Albaik’s spicy version, with a simple marinade and double coating for that signature crunch.

Ingredients:

• 1 lb chicken legs/thighs
• Brine: ½ cup vinegar, 1 tsp salt, 1.5 tbsp garlic-ginger paste, water to cover
• Marinade: 1 tbsp garlic-ginger paste, 1 tbsp soy sauce, 1 tbsp vinegar, 1.5 tbsp yogurt, 1 tbsp red pepper flakes, 1 tbsp salt, 1 tbsp black pepper, ½ tbsp cinnamon, 1 tbsp hot sauce, ¼ tsp oregano, 1 egg
• Breading: 1 cup all-purpose flour, 1 tbsp cornstarch, salt/pepper to taste, 1 cup water (for wet batter)

Steps (Fried Version):

1. Brine chicken in vinegar mix for 30-60 min.
2. Mix marinade; coat chicken and rest 15 min.
3. Mix flour, cornstarch, salt, pepper. Add water to leftover marinade for wet batter.
4. Fill slits in chicken with hot sauce.
5. Dip in batter, then flour (repeat twice).
6. Fry in medium-hot oil 7-10 min per side until golden.

Air Fryer Adaptation: After double coating, spray with oil. Air fry at 380°F for 18-22 min, flipping once. Brush with hot sauce mid-way for spice.

Prep/Cook Time: Prep: 30 min + brining; Cook: 45 min (fried) or 20 min (air fryer). Serves 2.
Tips: Use a wire rack to cool for crispiness. In the USA, substitute Greek yogurt for a tangier marinade.

3. Easy Albaik Chicken Broast (Fried or Air Fryer)

This straightforward version uses lemon and spices for that authentic Middle Eastern kick.

Ingredients:

• 8 chicken pieces (broast cut)
• Marinade: 1 tsp ginger powder, 1 tbsp garlic paste, 1 tbsp salt, ½ tsp cinnamon, 2 tbsp paprika, 3 tbsp lemon juice, 3 tbsp oil, ½ tsp red food color (optional)
• Coating: 1 cup corn flour, 4 tbsp rice flour, 1.5 cups all-purpose flour, ½ tsp baking powder, 1 tbsp paprika
• 3 cold eggs (beaten)
• Oil for frying

Steps (Fried Version):

1. Prick chicken; marinate 2+ hours (overnight best).
2. Mix coating ingredients.
3. Dip in eggs, then coating (repeat for crispier).
4. Fry in hot oil: medium-low flame, 15 min total (7 min per side, lid on first side).

Air Fryer Adaptation: Coat as above, spray oil. Air fry at 360°F for 20-25 min, flipping halfway. Add baking powder to coating for extra lift.

Prep/Cook Time: Prep: 10 min + 2 hr marinate; Cook: 15-25 min. Serves 3-4.
Tips: Adjust spices for heat; prick deeply for flavor. USA adaptation: Use smoked paprika for a BBQ twist.

Traditional Albaik Copycat Chicken (Fried Focus, Air Fryer Option)

This recipe aims to replicate the signature crispy coating and flavorful, juicy interior of Albaik’s famous fried chicken. While deep-frying provides the most authentic texture, an air fryer option is included for a healthier, less messy alternative.

Ingredients:

• 2 lbs chicken (drumsticks and thighs work best)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for desired spice level)
• 1 tsp black pepper
• 1 tsp salt
• 1 large egg
• 1/2 cup milk or buttermilk
• Vegetable oil for deep frying

Instructions:

Deep-Frying Method:

1. In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
2. In a separate bowl, whisk the egg and milk to create an egg wash.
3. Dip each chicken piece first into the flour mixture, then into the egg wash, and finally back into the flour mixture, ensuring a thick, even coating.
4. Heat vegetable oil in a large pot or Dutch oven to 325°F (160°C).
5. Carefully place chicken pieces into the hot oil, without overcrowding the pot.
6. Fry for 15-20 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
7. Remove chicken from oil and place on a wire rack to drain excess oil and maintain crispiness.

Air Fryer Method:

For extra crispiness, you can spray the chicken with a little more oil and cook for an additional 2-3 minutes.
Tips: Double coat for crunch; serve with toum sauce.

Follow steps 1-3 from the deep-frying method to coat the chicken.

Preheat your air fryer to 375°F (190°C).

Lightly spray the chicken pieces with cooking spray or brush with oil.

Place the chicken in the air fryer basket in a single layer, making sure not to overcrowd it.

Cook for 25-30 minutes, flipping halfway through, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

For air fryer success across recipes: Use 375-380°F, don’t overcrowd, and spray with neutral oil. These yield 80-90% of the fried crispiness but with less fat—perfect for USA health-conscious cooks. Experiment and enjoy!