The year is 1974 and Saudi-Palestinian businessman Shakour AbuGhazalah has just opened the first Al Baik branch in Jeddah.

With its red and yellow logo of a chicken donning a top hat (a nod to the eatery’s name, which is Turkish for “sir” or “nobleman”), the establishment is quickly growing a reputation for serving straightforward, piping-hot, mouthwatering meals. Unbeknown to AbuGhazalah, he is laying the foundation for a local industry standard for decades to come.

Half a century since its inception, the nation’s favourite fried chicken joint is still famous for its original foil-box meals of 4-piece broasted chicken, a burger bun, fries, and the coveted garlic sauce (its popular spicy variation, harrag, was added in the early 90s). The restaurant’s 18 secret herbs and spices recipe was first developed in 1984 and has remained unchanged to this day. And although the company’s logo has undergone a slight facelift, everything else is as iconic as it was since Al Baik’s humble beginnings.

“It’s the distinct flavour of the crispy skin that stands out for me,” said Faisal Hatem, a Jeddah-based engineer and steadfast patron of Al Baik. “Many similar eateries are opening up in town but nothing will replace Al Baik at our weekly game nights – there’s just no comparison.”

After solely operating in Saudi’s Western Province for 38 years, Al Baik now has over 140 branches nationwide, with nearly 40 branches in Jeddah alone, as well as regional branches in Dubai, Qatar, and Bahrain. The menu has since expanded to include chicken nuggets, msahhab, chicken burgers, seafood options, and even shawarma and falafel.

I recently visited my neighbourhood branch (on Qassim Zainal Street in Al Rawdah, Jeddah) on an early Saturday evening. There was a swarm of delivery motorbikes outside, and through the floor-to-ceiling windows, I could see a queue inside, reaching all the way to the entrance door – a typical scene at most Al Baik branches. Most diners were opting for takeout – the most popular option. In fact, the first Al Baik branches didn’t have much of a dining area, let alone spaces for family dining. But this is now changing, with the newer branches featuring more modern and open seating plans that cater to both singles and families alike.

While there, I decided to eat in, choosing a corner booth at the far end of the restaurant. My order number was 949. I glanced up at the screen, 920. Despite nearly 30 people ahead of me, there was a remarkable absence of commotion or disorder. The assembly line behind the counter moved seamlessly, and patrons patiently lined up, sitting on waiting chairs placed conveniently in the space.

On any given day, you’ll find people from all walks of life in Al Baik, and that evening was no different. It’s probably because its 4-piece chicken meal costs just SAR 17, same as its 10-piece chicken nugget meal – the second most popular order. This affordability, combined with the undeniably delicious offerings, is why Al Baik is the beloved choice of many.

A few minutes later, my number flashed on the screen – not bad given the crowd. Fatima, who took my order, explained that this branch alone serves an average of 70,000 meals a day! Aside from its favourite classics, customers also go for newer items on the menu, such as BBQ Thighs Burger, Fish Fillet Burger, and Baikeez – Al Baik’s take on chicken tenders.

“We’re constantly coming up with new products but the original meal and the msahhab are definitely our most ordered items,” explained Fatima. “We see many locals come in with people from out of town and boast about the place; it’s definitely a source of hometown pride.”

With so many delicious options to pick from, I decided to keep it classic, going for a harrag broasted meal and a corn on the cob that I smothered in the accompanying serving of butter. After dipping the crispy-on-the-outside, succulent-on-the-inside chicken in the garlic sauce, I took a bite – pure nostalgia. It’s undeniable; every time at Al Baik feels like the first, full of surprise and unbeatable flavour.

@albaik

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