Fried Chicken a la Max's Restaurant is a delicious copycat recipe of the iconic Max's Fried Chicken. Crisp, juicy and flavorful, it's delicious to the bone!
Course: Main Entree
Author: Kawaling Pinoy
4cupswater and more for steaming
1large onion, peeled and quartered
5clovesgarlic, peeled and crushed
1(4 to 5 pounds) whole spring chicken, cut into half, if you like, for easier frying
salt and pepper to taste
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 brine and pat dry. Arrange on a steamer in a single layer (if chicken is cut into half or if using chicken parts) and steam for about 30 to 40 minutes or until cooked through but not falling apart. Remove chicken from heat and allow to rest for about 10 to 15 minutes or until cool to touch.
Liberally brush outside of chicken 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, 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 until golden brown and crisp. Remove chicken from pot and drain on paper towels. Allow to rest for about 5 minutes before cutting into serving portions.
For the brine, boil the water to ensure sugar and salt are fully dissolved. Make sure brine is completely cold before adding chicken for food safety.