Fried Chicken Ala Max’s

My family describes it as fried chicken heaven.  Think crispy.  Think tasty.  This is absolutely “sarap (delicious) to the bones”  Yes folks, for those of you who remember that slogan, we all know that I’m talking about Max’s Fried Chicken.

fried+chicken+046+edit1 Fried Chicken Ala Maxs

it’s “sarap to the bone”

If America has Colonel Sanders’ KFC, in the Philippines we have Max’s.  But while Colonel Sanders’ recipe hides the chicken with its breading, Max’s does not.  Max’s Restaurant is famous for its unique fried chicken recipe.  A usual order is for a quarter or half chicken with dinner rolls and butter on the side.

I remember there was a Max’s restaurant near UP (University of the Philippines- where I went to school). I went there on a first date with a guy.  You might think “how cheap!” but in my defense, I was young and that was the closest restaurant to UP at the time that served an iconic dish.

Waiter (to me): Your order Ma’am?
Me: Fried Chicken
Waiter: What size ma’am.
God knows I wanted the whole spring chicken. But yeah, it was our first date so I have to look demure, so I said “A quarter!”
Waiter: And you sir (to my date)
Date:  Pork barbecue (on a stick)
I said to myself “Really?” as my eyes rolled in disbelief.  How could he order a pork dish in a restaurant made famous by its fried chicken???  Hmmm, major turn off?  Guess again.  I married the guy. haha!  I made a note to myself that I will have to do the ordering on our next date…


And so this fried chicken recipe I am sharing may not be the “secret recipe” Max’s Restaurant has been keeping through out the years but trust me, it comes close.  Make sure to get your sauces ready: you know the drill, yes the Jufran Banana Ketchup, the Worcestershire sauce and maybe some Mother’s Best hot sauce.  Serve with dinner rolls, King’s Hawaiian Bakery or Costco dinner rolls are the closest to what is served in the Philippines.  Enjoy!

Fried Chicken ala Max’s 

fried+chicken+056+edit1 Fried Chicken Ala Maxs
I’m sharing the recipe below…  If you have any questions or  if  you want to keep in touch?  Let’s be friends on Facebook and Twitter!

Fried Chicken Ala Max’s

Ingredients

  • 1 chicken whole or 4 leg quarters
  • salt and pepper
  • 4 cloves garlic
  • 2 stalks of lemongrass
  • 3 bay leaves
  • 2 stalks of celery
  • cilantro leaves

Instructions

  1. Pound the lemongrass. Make sure to get the juices out. Rub it on to the chicken. Mince the garlic and mix it together with salt and pepper. Rub it to the chicken. Slip more of the mix under the skin. You need some TLC while rubbing it under the skin, you don't want the skin to tear.
  2. Throw in some bay leaves, peppercorns, cilantro leaves and celery (or any herbs and spices to add more flavor) in a steamer. Steam the chicken for 30 minutes. Hang it to dry or for faster results pat try with paper towels. Proceed to the next step or you can put it in the fridge until you are ready to cook it. Make sure to bring the chicken out an hour before cooking.
    Now here’s where you decide what to do next:
  3. a: Submerge the chicken in a pot full of oil and deep fry it on high heat.
  4. b: Bake it at 375F in an oven, or in my case, the turbo broiler, until very crispy. When you hear the skin crackling, voila, it’s done!
  5. Either you bake it or fry it, you will enjoy a tasty, crispy fried chicken ala Max's. As I've said before have some banana ketchup and Worcestershire sauce. And if you would want to have some heat, add some hot sauce. Go ahead, mix that sauce just the way you like it and enjoy this crispy fried chicken.
http://foodipino.com/2012/01/29/fried-chicken-ala-maxs/
 Fried Chicken Ala Maxs



 Fried Chicken Ala Maxs

© 2012, Malou @ Skip to Malou. All rights reserved.


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  • Jes

    LOL. secret not revealed…. i know the secret… and it’s on the “cooking oil” they use..

  • Mharvz

    That’s true the real secret was not revealed.. The real secret to their chicken is on the Cooking Oil.. This is the secret they used R. Lapids Chicharon used oil.. That’s why the chicken taste like chicharon..

  • Charry

    It looks so good! I will definitely try it… just have one question, if I bake it do i need to rub oil on the chicken or just leave it like that because usually the rotisserie chicken recipe uses oil for rubbing to make the skin crispier… thanks

  • http://www.tielrestaurant.co.uk/blogwebsite/ Fife

    Wonderful web site. A lot of useful info here. I am sending it to several buddies ans additionally sharing
    in delicious. And certainly, thanks for your effort!

  • grace silvestre

    i tyhink the secret of max fried chicken is patis. i tried boiling the chicken in water and a lot of patis then i strained it to get rid of the water and then chilled it in the refrigerator overnight, then deep fried it. it definitely tasted like max’s fried chicken

  • grace silvestre

    i tyhink the secret of max fried chicken is patis. i tried boiling the chicken in water and a lot of patis then i strained it to get rid of the water and then chilled it in the refrigerator overnight, then deep fried it. it definitely tasted like max’s fried chicken

  • grace silvestre

    i tyhink the secret of max fried chicken is patis. i tried boiling the chicken in water and a lot of patis then i strained it to get rid of the water and then chilled it in the refrigerator overnight, then deep fried it. it definitely tasted like max’s fried chicken

  • g4Galilleo

    thank you for this recipe….specially those living outside the country who greatly missed Finoy foods….btw, just some suggestions….can you please give us some of the tagalog terms or English terms (vice-versa) of some of the ingredients, like, lemongrass. ano po sa tagalog yun? or alukbate, ano po sa English yun? especially sa kinds of fish used sa mga fish/seafood menu…..hope am not asking too much….thank you and pls give us some more……

  • Charry

    Lemongrass – in tagalog “tanglad”

  • dawe

    the secret to max’s fried chicken is the processing lard with a tinge of rhum.no water is involved during the process.chickens are boiled in this processing lard in a controlled fire otherwise it will be fried.after an hour the chickens are so soft but still white in color that it will literally break into pieces.then it is rested and deep fried for 3 mins.sarap to the bones!btw im a former kitchen staff who does the processing..:))

  • Bev

    i love Max’s chicken so much! thank u very much for this. I’m so excited to try this recipe :)

  • Hernan vallrga

    How to make putt

  • m.villa

    tlc?

    • Kittie

      Tender Loving Care.

  • Kittie

    This is very helpful. Thank you so much for sharing this recipe. :)

  • tukmol

    u sound so arte and yabang!

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