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!
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3.87 from 38 votes

Fried Chicken a la Max's Restaurant

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!
Prep Time20 mins
Cook Time1 hr
Total Time12 hrs 20 mins
Course: Main Entree
Cuisine: Filipino
Servings: 6 Servings
Author: Kawaling Pinoy

Ingredients

  • 4 cups water and more for steaming
  • 3/4 cup kosher salt
  • 3/4 cup sugar
  • 1 large onion, peeled and quartered
  • 5 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 1 (4 to 5 pounds) whole spring chicken, cut into half, if you like, for easier frying
  • salt and pepper to taste
  • 2 tablespoons fish sauce
  • 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 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.

Notes

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.