Max’s Style Fried Chicken

This fried chicken recipe is a Max’s restaurant style fried chicken. I do hope this copycat recipe will taste as good as the original fried chicken. I just wonder why this simple fried chicken have captured the palate of most Pinoys because there are lots of fried chicken businesses sprouting everywhere. The chicken is just simply fried without any breading or batter so it might be the taste and how it is cooked.

My Opinion on Frying the Chicken

In cooking whole fried chicken, I always fry it without precooking it (like boiling or steaming) and I rub it with salt and pepper, fish sauce and some lime juice. Because I like the chicken moist inside when fried unlike boiling it first which will make the chicken meat dry and rubbery. But the downside is, the skin is usually burned because of the longer frying time.

There are more advantages of boiling the chicken before frying: it shortens the cooking time in frying, add flavor to the meat since you can add seasonings on the boiling liquid and tenderizes the meat. So I think that is the secret of Max’s fried chicken.

A Taste of Perfection

Are you craving for that mouthwatering, crispy fried chicken that Max’s restaurant is famous for? Look no further because we’ve got you covered with this amazing fried chicken recipe. This copycat version aims to capture the same delicious flavors that have made Max’s fried chicken a beloved dish among Filipinos. Let’s dive into the secret behind this simple yet flavorful recipe.

The Magic Lies in the Technique

What sets Max’s fried chicken apart from the rest is its cooking technique. Unlike other fried chicken recipes that involve breading or batter, Max’s fried chicken is all about the taste and how it is cooked. The chicken is simply fried without any additional coatings, allowing the natural flavors to shine through. This technique truly brings out the best in the chicken, resulting in a crispy exterior and moist, tender meat inside.

To Boil or Not to Boil?

In the process of preparing whole fried chicken, there’s often a debate about whether to boil the chicken beforehand or not. In my personal experience, I prefer to skip the pre-cooking step to retain the moistness of the chicken when fried. However, boiling the chicken before frying does have its advantages.

Boiling the chicken helps to shorten the cooking time during frying, making it a more convenient option. Additionally, by adding seasonings to the boiling liquid, you can infuse the chicken with even more flavor. Moreover, boiling the chicken tenderizes the meat, resulting in a more succulent bite. If you prefer a shorter cooking time and an extra burst of flavor, boiling the chicken beforehand might be the secret behind Max’s fried chicken.

Unveiling the Recipe

Now, let’s get to the exciting part—the actual cooking process. Here’s a step-by-step guide on how to recreate the delectable fried Chicken in your own kitchen:

Prepare the broth:

In a pot, combine water, fish sauce, garlic, onion, black peppercorns, and laurel leaves. Give it a good stir and bring it to a boil.

Boil the chicken:

Carefully place the chicken into the pot and let it simmer for approximately 20 minutes for a whole chicken or 15 minutes for chicken legs. The flavorful broth will penetrate the meat, ensuring a delicious outcome.

Drain and season:

Remove the chicken from the broth and let it drain on a colander. After about 10 minutes, rub an equal amount of salt and pepper onto all sides of the chicken, both the skin and the inside. This simple seasoning will enhance the chicken’s taste.

Fry to perfection:

Heat cooking oil in a pot for deep frying. Fry the chicken until it reaches a light golden brown color, turning it as needed to ensure even cooking on all sides. Once cooked, remove the chicken from the pot and drain it on paper towels or place it on a rack to let excess oil drip off.

Double fry for crispiness:

To achieve that irresistible crunch, let the chicken rest for 10 minutes before giving it another round of frying. Fry it again for 3 to 5 minutes until it turns a beautiful golden brown and becomes wonderfully crispy. Drain the chicken once more to remove any excess oil.

Serve and savor:

Your chicken is now ready to be enjoyed! Serve it with your favorite dipping sauce for an extra burst of flavor. Whether it’s a tangy vinegar dip or a creamy garlic sauce, find the perfect accompaniment that suits your taste buds.

Wrap-Up

With this fried chicken recipe, you can experience the delight of this iconic dish right at home. The technique of frying the chicken without breading or batter allows the natural flavors to shine, resulting in a mouthwatering combination of crispy skin and succulent meat. While the choice to boil the chicken beforehand is optional, it can bring additional convenience and flavor to the table.

So, why not gather your ingredients, follow the steps, and embark on a culinary adventure? Prepare to be amazed as you take your first bite of the Max’s crispy, flavorful chicken is sure to transport you to the familiar comforts of Max’s restaurant. Try also our Pinoy Fried Chicken recipe!

Print Recipe

5 from 1 vote

How to Cook Max's Style Fried Chicken

Max's Fried Chicken is prepared by boiling the chicken in a flavorful broth, seasoning it with salt and pepper, and frying it twice to achieve a crispy and succulent result.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: max;s fried chicken

Servings: 4 servings

Calories: 240kcal

Author: Manny

Ingredients

• 1 whole dressed chicken (or 3 to 4 pcs chicken legs with thigh)
• 1/4 cup fish sauce patis
• 4 cloves garlic crushed
• 1 pc onion, quartered
• 1/2 Tbsp. black peppercorns, cracked
• 3 pcs laurel leaves
• 1 tsp salt
• 1/2 tsp. black pepper powder
• 4 to 5 cups water
• cooking oil for deep frying

Instructions

How to cook Max's Fried Chicken:

• In a pot, pour water and add fish sauce, garlic, onion, black peppercorns and laurel leaves. Stir. Bring to boil. Then place the chicken in the pot and bring to a boil. Simmer for about 20 minutes for whole chicken and 15 minutes for chicken legs.
• Remove from the broth and drain on a colander. Cool for about 10 minutes and rub with equal amount of salt and pepper on all sides of the skin and the inside part.
• Heat cooking oil in a pot for deep frying. Fry the chicken until lightly brown. Turning the chicken as needed after cooking on each side until the chicken is evenly cooked.
• Remove the chicken from the pot and drain with paper towels or jut place it on a rack to drain the excess oil. Let it rest for 10 minutes. Fry again for 3 to 5 minutes until golden brown and crispy. Drain again to remove excess oil.
• Serve with your favorite dipping sauce.

Video

Notes

Cooking Tips:

1. Boiling the chicken before frying it helps to infuse the meat with flavor and tenderize it, resulting in a more succulent and flavorful fried chicken.
2. To achieve a crispy and golden-brown exterior, make sure to double fry the chicken. The first fry cooks the chicken, while the second fry adds the desired crispiness and enhances the overall texture.
3. Let the fried chicken rest for a few minutes after frying to allow the excess oil to drain off and the flavors to settle. This resting period also helps the chicken to maintain its crispness before serving.