Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 skinless bone-in chicken pieces (about 1.8 kg)
- Brine: 7 cups cold water, 85 g kosher salt, 30 g sugar, 1 tbsp lemon juice, 1 tsp MSG (optional), 4 smashed garlic cloves
- Saudi spice paste: 1 tbsp garlic paste, 1 tsp ginger paste, 2 tbsp lemon juice, 1 tsp each paprika/coriander/cumin/white pepper, 1/2 tsp black pepper, 1/2 tsp cardamom, pinch cinnamon and clove, 1 tsp fine salt
- Coating: 1 cup (120 g) all-purpose flour, 3/4 cup (90 g) rice flour, 2 tbsp (16 g) cornstarch, 2 tsp baking powder, 2 tsp fine salt, 1 tsp each garlic powder/onion powder/paprika/white pepper, 1/2 tsp ground coriander, 1/4 tsp cardamom
- Slurry: 1 egg white (or 3 tbsp aquafaba), 1/2 cup ice water, 2 tbsp coating mix
- Oil: 3 liters peanut or canola oil
- Garlic sauce: 6 garlic cloves, 1 pasteurized egg white or 3 tbsp aquafaba, 3/4 cup neutral oil, 2 tbsp lemon juice, 1 tbsp white vinegar, 1/2 tsp salt, 1/2 tsp sugar
- Fries: 800 g frozen fries or 1 kg russet potatoes; fine salt
Do This
- 1. Brine chicken 4–12 hours; drain, rinse briefly, and pat very dry.
- 2. Toss with Saudi spice paste; rest 30–60 minutes chilled.
- 3. Mix coating; make slurry (egg white + ice water + 2 tbsp coating mix).
- 4. Dip chicken in slurry, then toss in coating for a thin layer; rest 10 minutes on a rack.
- 5. Pressure-fry at 320°F/160°C: 8–10 minutes until 165°F/74°C; vent, open, and crisp 1 minute at 350°F/175°C. No pressure fryer? Double-fry 300°F/150°C then 375°F/190°C.
- 6. Blend garlic sauce until creamy; thin with a spoon of ice water if needed.
- 7. Fry or bake fries until golden; season and serve with chicken and garlic sauce.
Why You’ll Love This Recipe
- Ultra-juicy meat from a proper salt brine plus pressure-frying technique.
- Authentic Saudi-style spice profile with cardamom, white pepper, and warm aromatics.
- Feather-light, crackly crust thanks to rice flour, cornstarch, and an egg-white slurry.
- Classic garlicky dip and hot fries for the full broast-shop experience at home.
Grocery List
- Produce: Garlic, lemon, russet potatoes (if making fries from scratch)
- Dairy: None (use pasteurized egg whites or aquafaba for the sauce)
- Pantry: Chicken, kosher salt, sugar, paprika, coriander, cumin, white pepper, black pepper, cardamom, cinnamon, ground clove, garlic powder, onion powder, baking powder, rice flour, all-purpose flour, cornstarch, neutral oil, white vinegar, MSG (optional), frozen fries (optional)
Full Ingredients
Chicken & Brine
- 8 skinless bone-in chicken pieces (about 1.8 kg; thighs/drumsticks/wings; remove skin for a thin crust)
- 7 cups (1.65 L) cold water
- 85 g kosher salt (about 1/2 cup Diamond Crystal; 1/4 cup Morton)
- 30 g sugar (2 tbsp)
- 1 tbsp fresh lemon juice
- 4 garlic cloves, smashed
- 1 tsp MSG (optional)
Saudi-Style Spice Paste
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 2 tbsp fresh lemon juice
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1/2 tsp ground cardamom
- 1/8 tsp ground cinnamon
- 1/8 tsp ground clove
- 1 tsp fine salt
- 1 tbsp neutral oil
Coating & Slurry
- 1 cup (120 g) all-purpose flour
- 3/4 cup (90 g) rice flour
- 2 tbsp (16 g) cornstarch
- 2 tsp baking powder
- 2 tsp fine salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp ground white pepper
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- Optional: 1/2 tsp MSG for extra savory depth
- Slurry: 1 pasteurized egg white (or 3 tbsp aquafaba) + 1/2 cup (120 ml) ice water + 2 tbsp of the coating mix
Frying
- 3 liters peanut, canola, or corn oil
- Pressure fryer rated for oil, or a heavy Dutch oven and a deep-fry thermometer (for the alternative method)
Tangy Garlic Sauce (Toum-Style)
- 6 large garlic cloves (about 30 g), trimmed of green sprouts if present
- 1 pasteurized egg white (about 30 g) or 3 tbsp aquafaba
- 3/4 cup (180 ml) neutral oil (sunflower, canola, or grapeseed)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp fine salt, plus more to taste
- 1/2 tsp sugar
- 1–2 tbsp ice water as needed to loosen
Fries & Serving
- 800 g frozen fries, or 1 kg russet potatoes (peeled and cut into 1 cm sticks)
- 2 tsp fine salt (for fries)
- Optional: pinch of paprika or sumac for finishing the fries
- Lemon wedges, to serve
Step-by-Step Instructions
Step 1: Brine the chicken for deep seasoning
In a large bowl, whisk together water, kosher salt, and sugar until dissolved. Stir in lemon juice, smashed garlic, and MSG if using. Add the chicken pieces (skin removed) and refrigerate for 4–12 hours. Longer brining (up to 12 hours) yields deeper seasoning. When done, drain, rinse briefly under cold water, and pat very dry with paper towels. Dry chicken equals a thinner, crisper crust.
Step 2: Coat with Saudi-style spice paste
In a small bowl, mix garlic paste, ginger paste, lemon juice, paprika, coriander, cumin, white pepper, black pepper, cardamom, cinnamon, clove, fine salt, and oil into a loose paste. Rub evenly over the dried chicken. Cover and refrigerate 30–60 minutes while you prep the coating and sauce. This layer mirrors the warm, aromatic profile of classic Saudi broast shops.
Step 3: Make the coating and the egg-white slurry
In a wide bowl, whisk all-purpose flour, rice flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, white pepper, coriander, cardamom, and optional MSG. Remove 2 tbsp of this coating mix to a second bowl. To that second bowl, add the egg white (or aquafaba) and the ice water, whisking until smooth and fluid like thin cream. Keep both the dry coating and the slurry cold; a cool batter fries up lighter and crisper.
Step 4: Dredge for a thin, crackly crust
Working one piece at a time, dip chicken in the slurry, letting excess drip off for 2–3 seconds. Toss in the dry coating, turning and lightly pressing to adhere a very thin, even layer—shake off any loose flour so the crust stays delicate. Set on a wire rack and let rest 10 minutes to hydrate the flour. This rest helps create those micro-bubbles and hairline fissures that shatter when you bite.
Step 5: Pressure-fry for ultra-juicy meat
Heat oil to 320°F/160°C in a pressure fryer that is explicitly rated for deep-frying with oil (follow your manufacturer’s max-fill and safety instructions). Load a modest batch (do not crowd) and lower into the oil. Seal, bring to pressure, and cook 8–10 minutes depending on piece size (about 8 minutes for drumsticks/wings, 10 minutes for thighs/breasts). Carefully vent, open, and check that the thickest piece reads at least 165°F/74°C. For extra snap, open-fry the cooked pieces for 45–60 seconds at 350°F/175°C. Hold finished chicken on a rack in a 200°F/95°C oven while you finish the remaining batches.
No pressure fryer? Deep-fry in a Dutch oven: first fry at 300°F/150°C for 6–8 minutes until pale and just cooked, rest on a rack 10 minutes, then second fry at 375°F/190°C for 2–3 minutes until deep golden and crisp (165°F/74°C internal).
Step 6: Blend the tangy garlic sauce
In a narrow jar, combine garlic, egg white (or aquafaba), lemon juice, vinegar, salt, and sugar. With an immersion blender running, drizzle in the oil in a thin stream until thick, glossy, and spoonable. If it becomes too thick, blend in 1–2 tbsp ice water to loosen. Taste and adjust salt and lemon to your liking. Chill until serving; it will thicken slightly in the fridge.
Step 7: Cook the fries
Frozen fries: Cook according to package directions (oven or 350°F/175°C oil) until golden and crisp; season with fine salt and a pinch of paprika or sumac if desired. Fresh fries: Soak cut potatoes in cold water 30 minutes, drain and dry well. First fry at 320°F/160°C for 3–4 minutes until pale and tender; drain. Second fry at 375°F/190°C for 2–3 minutes until crisp and golden. Salt immediately.
Step 8: Serve
Arrange the broast chicken on a warm platter with fries piled alongside. Add a small bowl of the tangy garlic sauce and lemon wedges. The hallmark is a whisper-thin, glassy crust over juicy, seasoned meat—enjoy hot.
Pro Tips
- Safety first: Only use a pressure fryer designed and rated for oil. Never pressure-fry in a standard pressure cooker.
- Skin off = thinner crust. Removing the skin helps achieve that signature light, crackly shell.
- Keep it cold. Cold slurry and cool, rested dredge produce finer bubbles and better crunch.
- Rice flour is key. It lightens the coating so it shatters rather than flakes.
- Temperature control wins. 320°F/160°C for pressure-fry; if double-frying, 300°F/150°C then 375°F/190°C. Use a thermometer.
Variations
- Spicy Baik: Add 1–2 tsp Aleppo pepper or hot paprika to the spice paste and 1/2 tsp cayenne to the coating.
- Gluten-Free: Swap the all-purpose flour for an equal weight of additional rice flour and cornstarch (2 parts rice flour to 1 part cornstarch).
- Air-Fryer Hack: Mist dredged pieces lightly with oil; cook at 375°F/190°C for 22–28 minutes, flipping halfway, until 165°F/74°C. Texture will be slightly less shattery but still crisp.
Storage & Make-Ahead
Brined chicken can hold up to 24 hours; spice-pasted chicken up to 12 hours, both refrigerated. Dredged pieces can rest on a rack in the fridge up to 2 hours before frying. Leftover fried chicken keeps 2 days chilled; re-crisp on a rack at 400°F/205°C for 10–12 minutes. Garlic sauce keeps 1 week refrigerated. Fries are best fresh; par-cook (first fry) and freeze on a tray for quicker final frying later.
Nutrition (per serving)
Approximate for 1/6 of recipe with fries and 1.5 tbsp sauce: 980 calories; 42 g protein; 80 g carbohydrate; 52 g fat; 3 g fiber; 1700 mg sodium. Values will vary with oil absorption and fry portion.
