Max's Style Fried Chicken

Max's Style Fried Chicken
Max’s Style Fried Chicken. Here is the first of my holiday celebration's recipe series. Max’s fried chicken is an example of a truly Pinoy style of fried chicken. It represents a very simple Pinoy way of crispy frying the chicken. This fried chicken is so popular it is Max’s best seller for those family special occasions and celebrations, like birthday and wedding parties or just a simple family dinner and of course for the Christmas season.

Max's Style Fried Chicken - Chopped

This is my version of the fried chicken popularized by Max’s Restaurant. There are no fancy ingredients and aromatic seasonings. The chicken is just seasoned with salt and or patis (fish sauce) and optional powdered pepper. To keep the fried chicken outer skin really crispy and very succulent inside, the chicken is first rub with salt and let stand for at least 15 minutes then steamed for at least half an hour with patis flavored water. Then let it cool down and lightly rub with patis the skin using the fingers. Now chill in a refrigerator before frying, for maximum crispiness the chicken could be double fried. After the first frying re-chill and when ready to serve re-fry until golden brown and crisp skin is achieve.

Max's Style Fried Chicken - Recipe

Max’s fried chicken is served with Jufran but personally I don’t like Jufran banana ketchup there is that odd after taste why not try UFC tamis-anghang banana ketchup. Enjoy.

Ingredients:

2 whole spring chicken
salt
patis, fish sauce
black pepper powder

Cooking procedure:

Max's Style Fried Chicken - Cooking Procedure

Wash chicken thoroughly drain. Generously rub chicken with salt including cavities and let stand for 15 minutes. In a steamer put 3 cups of water 1/2 cup of patis or fish sauce and 1/2 tsp. black pepper powder, bring to a boil. Now arrange chicken side by side in the steamer and steam for 15 to 20 minutes, add more water if required. Remove chicken from the steamer let cool down. Using your finger lightly rub the steamed chicken with patis, chill in a refrigerator until ready for frying. Deep fry chicken for 5 to 8 minutes each side until color change to golden brown. For maximum crispiness, after the first frying re-chill and when ready to serve refry for 2 to 3 minutes each side. Serve with banana ketchup.

See other related chicken recipe;

Buffalo Chicken Wings
Chicken Relleno
Kentucky Fried Chicken
Lechon Manok
Crispy Chicken Lollipop
Chicken Wings, Like Hooters

Comments

  1. Jodi AbesamisJanuary 11, 2009 at 5:39 PM

    I tasted this at Ate Jobelle's party and it, indeed, resembles that of Max's!

    ReplyDelete
  2. AnonymousJanuary 12, 2009 at 6:34 PM

    ive tried this recipe last night and followed all the instructions listed here but i deep-fry my chicken under pork fat a lot of pork fat indeed! and put a little bit of butter and garlic inside the chicken to give more taste.At 1st i thought it would only taste like a salty chicken without chicken breading like the one my mother used to make XD but after my 1st bite i said to myself wow it is MAX's fried chciken im 99.9% sure of it. i think the secrets to max chicken is all here i higly recommend this recipe to all MAX's fried chiken lovers

    Important notes

    1. Steam the Spring Chicken do no Boil!(Steaming makes the chicken as tender like the one in Max's)

    2. Apply patis + black pepper after steaming the chicken

    3. Deep fry in Pork Fat! a lot of Pork Fat (this method gives the chicken that yumminess or "linamnam" that is very much like Max's one of my friends said it is one of the secrets of the Max fried chicken)

    ReplyDelete
  3. AnonymousJune 13, 2010 at 5:05 PM

    yeah, Ive read this on youtube. Dati daw syang master cook ng Max (copy/paste)


    *Tips how to cook max's chicken:
    Rub the chicken with salt and pepper and marinate 15 minutes... palambutin sa processing lard and water, 1 is to 1 ang ratio ng lard and water.. pakuluan ng 70 minutes or simmer lang sya... after na mapalambot i deep fry po sya loob ng 3 min. ang max's restaurant dalawang klase ang ginagamit nilang oil.. master cook po ako sa maxs noon pero dito na po ako sa canada cook din po ako dito... sa ngayon nag aaply ako sa hawaii max's restaurant din... mabuhay

    but i guess, steam is better than boiling it as he have mentioned... or should I say, bka naconfused sya sa paglagay ng simmer? =)

    ReplyDelete
  4. ut-manJune 13, 2010 at 6:15 PM

    Thanks for sharing :)

    ReplyDelete
  5. UnknownDecember 12, 2010 at 11:56 PM

    i think all the dishes i'd be preparing for our noche buena will only be coming from this site.
    thanks for this recipe.. i love max's.
    will try and see how mine turns out.
    mabuhay ka!

    ReplyDelete
  6. ut-manDecember 13, 2010 at 8:09 PM

    Thanks karulu, happy cooking.

    ReplyDelete
  7. gayJanuary 21, 2011 at 9:58 AM

    well, we've been cooking this maxs style of fried chicken....someone in the office shared this recipe. happy to read in this site, more filipinos will love to cook and eat this especially those that are in foreign lands which no maxs restaurant.

    ReplyDelete
  8. AnonymousJanuary 27, 2011 at 7:34 AM

    Hi Bro. ut-man, I just want to share this bit of information with your readers of cooking chicken, Rotisserie "Crispy Outside and Juicy Inside" method. Moisten whole chicken with patis or soy sauce. Place in large enough Zip lock baggie. Pour 1 packet "Kraft Shake'n Bake". Shake chicken until thoroughly coated with the mix. Marinate overnight. Rotisserie at 350 for about an hour or until golden brown, basting occasionally with melted butter. Turning the heat off, close the lid and allow the rotisserie to continue turning until the reading on the meat thermometer becomes 170 degrees F. Then remove the chicken, and covering it with foil, allow it to rest for about 15 minutes. Result>"Crispy Outside and Juicy Inside". No mess, No Fuzz Crispy Chicken.

    ReplyDelete
  9. AnonymousFebruary 1, 2011 at 3:00 PM

    nice! i was craving now

    ReplyDelete
  10. AnonymousFebruary 7, 2011 at 10:50 AM

    ravine

    thanks guys! one of the best chicken ive tasted.

    ReplyDelete
  11. AnonymousFebruary 14, 2011 at 12:09 AM

    ask ko lang po what can substitute patis. kc where i am wla pong patis. thanks! >ANNA<

    ReplyDelete
  12. ut-manFebruary 16, 2011 at 4:09 AM

    Parang wala yata, hindi ko alam Anna...

    ReplyDelete
  13. AnonymousFebruary 20, 2011 at 2:22 PM

    Maganda sana kung may video sa lahat ng recipe

    ReplyDelete
  14. AussieMarch 4, 2011 at 4:04 PM

    Go check the asian section of supermarkets. Vietnam and thailand have their own patis and they're called fish sauce. In thai it is also called nuoc nam. It's what i'm using here in aus as i find it better than rufina patis which is available in plentiful asian stores here.

    ReplyDelete
  15. AnonymousMarch 16, 2011 at 9:05 PM

    im going to try this later,but i marinated my chicken with patis overnight i hope it will not turn out too salty

    ReplyDelete
  16. ut-manMarch 20, 2011 at 9:32 AM

    @Aussie.
    You are rigth mate, fish sauce is available in the Asian section of most supermarkets anywhere.

    ReplyDelete
  17. AnonymousMarch 23, 2011 at 5:10 PM

    hi po!I cooked this last night, my husband and I loved it..super yummy siya...thank you so much for sharing this recipe...cyndy

    ReplyDelete
  18. ut-manApril 4, 2011 at 4:26 PM

    Its my pleasure cyndy.

    ReplyDelete
  19. MarieApril 11, 2011 at 11:51 AM

    I really love this site, mdami ako natututunan, though mhirap mghanap ng ingredients mostly, but its very much worth it to try on new recipe day after day thanks a lot for sharing, i have tried this recipe on my sister bday and they love it!!

    ReplyDelete
  20. ut-manApril 12, 2011 at 6:27 PM

    Salamat din Marie.

    ReplyDelete
  21. AnonymousApril 14, 2011 at 4:33 PM

    I discovered this site the other day and tried this recipe yesterday for our dinner. My family loved it. My husband said MAX's na MAX's daw. Baka naman daw nag take out lang talaga ako from Max's. My son is also interested on how to cook this. I told them that i saw this from your site. Everyday dito na ako tumitingin for our ulam of the day. Thank you very much!By the way, Ilocano ka ba? Babette 72565

    ReplyDelete
  22. ut-manApril 21, 2011 at 2:55 PM

    Hi Babette,
    Salamat naman at nagustuhan nyo and aking mga recipe, yes Ilocano po ako.

    ReplyDelete
  23. AnonymousMay 7, 2011 at 3:07 PM

    I cooked it yesterday and my family loves it..thanks for sharing this recipe..I really enjoy this site..

    ReplyDelete
  24. AnonymousMay 7, 2011 at 7:47 PM

    i love this helpful site.mabuhey!

    ReplyDelete
  25. AnonymousMay 15, 2011 at 10:45 PM

    wow na xcite namn ako reading all the commemts..try ko to today sa dner namin ni hubby..then wl post comment if to the MAX sarap sya..hmmmmmm..first day ko, glad found this site dami recipe...thing frm kuwait

    ReplyDelete
  26. ut-manMay 21, 2011 at 9:25 PM

    @thing from kuwait,
    I hope it did turned out OK

    ReplyDelete
  27. freecallsphilippinesJuly 28, 2011 at 10:18 AM

    I always wondered how Maxs resto did this! Im curious about the steam over patis water and i will definitely try it. :)

    ReplyDelete
  28. AnonymousAugust 13, 2011 at 3:29 PM

    Hi, just want to ask po if pwede Kya na chopped na po yung chicken before cooking it?

    ReplyDelete
  29. NinaAugust 22, 2011 at 11:24 AM

    Thanks for sharing this recipe as well as to all your other recipes. I made this recipe together with chopsuey for our Sunday family lunch.. It tasted like Max's talaga coming from my hubby na favorite ang Max's Chicken. Just don't forget to buy Jufran as it is the defining combination.

    Magtayo ka na ng Catering! =)

    ReplyDelete
  30. ut-manSeptember 21, 2011 at 4:21 PM

    For easier frying yes, you can cut po.

    ReplyDelete
  31. AnonymousDecember 22, 2011 at 8:23 PM

    I just discovered this site but I dont like it. I love it!!!!!

    Hobby ko kasing magluto,3 years na ako sa Australia at minsan na lang akong makapagluto ng Pinoy recipes.Ngayon ay enjoy! Salamat sa site na ito.Mabuhay!

    Ronald

    ReplyDelete
  32. PearyDecember 24, 2011 at 8:31 PM

    How do I know the oil is now ready for frying. Is there a right temperature for the oil before we put in the chicken? Thanks.

    ReplyDelete
  33. ut-manDecember 31, 2011 at 6:13 AM

    Hi Ronald,
    Thanks for the like :)


    Hi Peary,
    There are several methods but the safest way is to dip a bamboo BBQ skewer whn it boils its ready.

    ReplyDelete
  34. AnonymousJuly 7, 2012 at 8:11 PM

    Hi. Pano kung wlang patis yun water na pang steam? Maapektuhan ba yun lasa?

    ReplyDelete
  35. amaiOctober 8, 2012 at 1:58 AM

    I just want to ask.. Do you have to thaw the chicken before frying? Or no need na kasi "chill" lang? I'm new in cooking and I want to try this for my hubby! ^____^

    ReplyDelete
  36. UT-ManOctober 8, 2012 at 11:03 AM

    Hi amai,
    Di naman sya na-froze kaya dina kailangan. Mas maganda medyo malamig/chilled syang i-fry, goodluck.

    ReplyDelete
  37. Church of the Redeemer Baldwin ParkMarch 25, 2014 at 11:47 AM

    Can't wait to try this. Kakagutom!

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more