Fried Chicken a la Max's Restaurant you can make at home! This iconic Filipino chicken copycat is juicy, crispy, and delicious to the bone.
Max's Restaurant was founded in 1945 and has since spanned the globe with more than 200 branches worldwide. As their tagline-The House that Fried Chicken Built-states, the company's fame, and fortune grew on the strength of one signature dish, their fried chicken.
The delectable bird quickly became an icon in Filipino culture. And understandably so, it's crispy, juicy, and tasty!
Although the establishment has grown to include multiple locations in the U.S., there are none here in Texas. Sitting down to a beautiful dinner of crispy, delicious chicken pieces dipped in copious amounts of banana catsup (or atchara!) in the restaurant is not as feasible as I'd like.
Thankfully, I've learned to replicate the delicious experience at home!
I am not claiming this to be the exact recipe for Max's Restaurant fried chicken, but it comes pretty close! With skin so crunchy and golden, and meat so juicy and flavorful, it's seriously sarap to the bones.
Cooking procedure
- The chicken is first brined overnight in a sugar and salt solution to infuse flavor and lock in moisture.
- It is then steamed for about 30 to 40 minutes to cook the meat gently.
- Finally, the bird is finished in a twice-deep frying process, with rest periods in between, to crisp the skin.
Brining technique
- For food safety, allow the brine to cool completely before use. Brine the chicken in the refrigerator.
- Do not keep the chicken in the solution for more than 24 hours lest it becomes overly salty if it sits in the brine for too long.
- Use Kosher salt, and not regular table salt.
- I added onion, garlic, bay leaves, and peppercorns, but feel free to experiment with other herbs and spices such as sage, thyme, rosemary, and chili peppers.
Reminder
Discard the brine solution after use. I wouldn't recommend using it more than once as it will contain blood, impurities, and bacteria from the chicken that was soaked in it.
Deep-frying tips
- Use oil with high-smoke points such as peanut, corn, canola, or safflower. Use enough oil to ensure the chicken is at least ¾ submerged.
- Deep-fry at optimal 350 F to 375 F range. Use a thermometer to gauge temperature properly.
- The recipe involves a two-fry method. For best results, reheat the oil to 350 F before adding the chicken the second time.
- The chicken is fully cooked and is fried in oil only to crisp the skin. It should take about 5 to 7 minutes for each round or just until the skin is golden and crispy.
- Let the chicken rest before chopping to allow the juices to redistribute.
Let me forewarn you that the fried chicken we have here is not one you can whip up on a whim. The steps, albeit simple, are time-consuming.
Since it's a lot of effort for one lone bird, I suggest brining and steaming a couple or more whole chickens at once and storing them in the freezer in ziplock bags. This way, your favorite dish is just a matter of thawing and frying.
Serving suggestion
- Serve with steamed rice, kamote fries, and banana ketchup for a full-on Max restaurant meal at home!
- As with most fried foods, the chicken is best enjoyed freshly cooked. If you have leftovers, store in the refrigerator in a container for up to 3 days.
- Chop leftovers and turn them into a spicy and creamy chicken sisig!
More chicken recipes
Ingredients
- 4 cups water
- ¾ cup kosher salt
- ¾ cup sugar
- 1 large onion, peeled and quartered
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 1 tablespoon peppercorns
- 1 whole spring chicken (about 3 to 4 pounds)
- 2 tablespoons fish sauce
- canola oil
Instructions
- In a large saucepan, combine 4 cups of water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved.
- Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.
- Add chicken to pot to fully submerge in solution. Refrigerate overnight.
- Drain chicken from the brine. Rinse well and pat dry.
- Steam for about 30 to 40 minutes or until cooked through but not falling apart.
- Remove chicken from heat and refrigerate, uncovered, to cool completely. Brush all over with fish sauce.
- In a deep, heavy-bottomed pot, heat about 6-inches deep of oil (enough to fully cover chicken during frying) to 350 F.
- Gently add chicken and deep fry, turning as needed, for about 5 to 7 minutes until lightly browned. Remove from pot and drain on paper towels. Allow to rest for about 10 minutes.
- Reheat cooking oil back to 350 F. Gently add chicken back into hot oil and deep fry for about 5 to 7 minutes or until golden brown and crisp.
- Remove chicken from pot and drain on a wire rack. Allow to rest for about 5 minutes before cutting into serving portions.
Notes
- For the brine, boil the water to ensure the sugar and salt fully dissolve.
- For food safety, ensure the brine is completely cold before adding chicken.
- Discard the solution after use. I wouldn't recommend using it more than once as it will contain blood, impurities, and bacteria from the chicken that was soaked in it.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Erika says
My husband and I loooove Max's chicken so much and we always wonder how to cook it. I can't wait to try your recipe and surprise my husband. Crossing my fingers I do it well 🙂
Lalaine says
Let me know how it turns out 🙂
Juacky Aquino says
Hi Lalaine, I was fascinated by the first part of your blog entry. Looking back, I hope that you've already recovered from dropping your dslr camera and all the not-so-good memories. I'm glad to have found your blog and though I don't quite comment most of the time, please know I always appreciate your recipes and make them part of my must-cook dishes! I love this fried chicken, max's style 🙂 talagang sarap to the bones. Brings so much memories of home. Thanks a lot.. always looking forward to your new entries.
Cecille says
Thanks for sharing this ultimate yummy recipe for fried chicken. Love your blog.
Lalaine says
Thank you, Cecille. Your feedback is important to me, I am glad you like the recipe. 🙂
Marmie says
I have very picky eaters in the house, but Max's chicken is everyone's favorite. I live in Cebu and evrytime we go to Max's there is always a line.. I always thought it was pressure cooked before it is fried but obviously not.. I will be trying this out! yeeeey! thanks for the recipe.
kristina says
Hi Lalaine!
This is it i' m looking for, for almost 6 years in my married life, i never had a perfect fried chicken.
I' m so excited to try this tomorrow for our friday night.
Thankz Lalaine!
God Bless and more power.
Lalaine says
Let me know how it turns out, would love to hear your feedback. 🙂
Ramona W says
What a wonderful looking dish! The chicken looks very nice and crispy!
Marisa Franca @ All Our Way says
We make fried chicken often but I've never seen this process before. How interesting!! We do brine our meat -- you're right it does make it juicy. We even brine our Thanksgiving turkey. We love trying new and different techniques -- will definitely try this out.
Cynthia Rusincovitch says
You did a gorgeous job on the chicken! The pictures are great too!
Christie says
I've never heard of Max's chicken but wow does it look incredible. You have gorgeously crispy skin.
sarah says
Yum!! You can never go wrong with fried chicken!!! This looks so good!
Ana says
Whoa nice food hack to Max's fried chicken. Their chicken are loved by most Filipinos for years. I'd like to try this recipe for my own to compare the taste.
Lalaine says
Please do 🙂
Emy says
Had this for dinner ..wow ..yours is soft inside and crunchy outside better than max...a keeper
Lalaine says
Thank you so much for your feedback. I am glad you enjoyed the fried chicken. Brining really is the trick, the meat remains moist and tender even with the twice deep frying 🙂
leah says
Have you tried baking the chicken after the steaming step instead of frying?
Lalaine says
I haven't tried it but I it might work if done in high temp 🙂
Vivian says
Love it, thanks for sharing your fried chicken ala max', can i request for the recipe of beef cordon blu? How to make the meat tender, thanks
Lalaine says
You're welcome, Vivian. I hope you'll try the recipe, sarap to the bones talaga 🙂
Hindi ko pa nasubukan gumawa nang cordon bleu using beef, usually kasi chicken breast fillets ang gamit ko.
jp says
yuummmm!!! i dont enjoy maxx's so much kasi may tendency to be dry..but i'll try this one.
thanks ate lalaine! 🙂
Lalaine says
Hope you try this, JP. The brining keeps the meat moist and juicy.