Max’s style Fried Chicken

08/27/2009 by

Max’s style Fried Chicken is a copycat recipe of the popular and delicious Fried Chicken dish served by Max’s Restaurant.

We are using Cornish game hen for this recipe. This is smaller compared to regular chicken. So, if you are using regular chicken, make sure to add more cooking time for the chicken to be cooked correctly. The first procedure that I did was to steam the chicken in a mixture of herbs and seasonings. This makes the chicken tender while infusing the flavor and aroma of the herbs. Once our Max’s Fried Chicken has been steamed, we let is stand for about 10 minutes to drain excess liquid before deep frying. This will give you a nice tasting fried chicken that is juicy in the inside and crisp in the outside.

This Fried Chicken dish is served with fried kamote (sweet potato) and best eaten with Jufran banana ketchup or Worcestershire sauce. To make your dining experience more realistic, you can serve Lumpiang Sariwa and Pancit Canton along with it.

Try this Max’s style Fried Chicken recipe. and let me know what you think.

Max Fried Chicken

Max’s Style Fried Chicken

Ingredients

  • 1 whole spring chicken (cornish game hen)
  • 6 pieces dried bay leaves
  • 1/4 cup chopped cilantro or parsley
  • 4 cups water
  • 3 cups cooking oil
  • 2 tsp salt
  • 1 tsp ground black pepper

Watch the cooking video:

Cooking Procedure

  1. In a steamer, pour the water and bring to a boil.
  2. Add the dried bay leaves and chopped cilantro in the boiling water
  3. Steam the chicken for 45 minutes
  4. Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.
  5. Rub salt and pepper all over the chicken.
  6. In a deep-fryer or tall pot, pour the cooking oil and apply heat.
  7. When the cooking oil is hot enough, deep-fry the chicken for about 12 minutes. (If the chicken is not entirely immersed in oil, flip the chicken to fry the other side for another 12 minutes or until color turns golden brown)
  8. Remove the chicken from the fryer and allow oil to drip.
  9. Serve hot with fried kamote (fried sweet potato). Share and Enjoy!

Number of servings (yield): 3

My rating 5 stars:  ★★★★★ 873 review(s)



Related Posts

Panlasang Pinoy Cookbook Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1. Register now!

Enter your email address:

Comments

  1. lou says:
    09/26/2010 at 7:23 pm

    hi kuya, i really dont have talent in cooking, but then napadaan ako dito sa website mo, parang madali lang naman gawin, and since may family gathering kami later, na encourage ako gawin to, hope makuha ko ng tama to, wish me luck kuya! jst one question, pde po bng lagyan ng luya sa pagpapakulo?

  2. Beverly Chua says:
    09/27/2010 at 5:20 pm

    Im about to try to cook your recipe coz my family loves to eat max fried chicken especially my husband,i hope he will like it!Im glad i have found your website it would be a great help for me because my husband loves to eat…

  3. Yanah says:
    10/04/2010 at 9:19 am

    I love Chicken, but i eat less of it b’coz i do have food allergy.

    I cooked this for my colleagues (mixed nationalities, but mostly Arabic) in one of our office gathering and all of them like it and asking for the recipe of it ;DThanks kuya for a nice & yummy recipe !! more power ;D

  4. Bong says:
    10/18/2010 at 11:26 pm

    I just tried this recipe awhile ago and while I tried to be true to the recipe, I had some whole rosemary (Mc Cormick) available and I added some to the boiling water for steaming. I did this because I read at another site claiming to have the secret recipe of Max’s rest. fried chicken. I also waited about an hour after I rubbed the salt and pepper before I fried the chicken as recommended by another reader. I am letting the chicken cool down about 4 hours before I fry it again for dinner. Again, I read somewhere that this adds crispiness to the chicken skin which makes it near the taste of Max’s. Anyway, so far the smell and the look of the chicken I cooked is similar to Max’s. And I would like to thank you for giving this recipe. As for the other site that claims the secret recipe of Max’s Restaurant Fried Chicken is, below are the ingredients and cooking procedure.

    Ingredients:
    1 whole chicken
    rock salt
    freshly cracked pepper
    sprig of rosemary
    2 carrots chopped
    1 large onion chopped
    2 celery ribs, chopped
    1 head garlic, chopped
    water
    frying oil

    Procedure

    Wash and pat chicken dry
    Massage salt and pepper onto and under the skin
    Combine garlic, onions, celery and carrots.
    Stuff the mixture into the chicken’s cavity until full but not bursting
    Prepare steamer with water. Place remainder of the vegetables and rosemary sprig into the water
    Steam the chicken for around 30 minutes
    Remove chicken from steamer, empty cavity and drain well. Discard the vegetables
    Deep fry chicken in very hot oil until lightly browned, turning on sides as necessary
    Remove from pan and allow to cool
    Deep fry again until golden brown when ready to eat.
    Remove from heat and let stand for 5 minutes before chopping pieces. This “stand time” prevents the juices from leaking out of the meat.

    Hope to read comments about this soon. As for the chicken I cooked, I am happy with it. :) Thanks again.

    • Bong says:
      10/19/2010 at 6:11 am

      Hi again….

      I cooked the chicken a second time around in the same cooking oil over high heat. Since the first time I cooked it took about 4 minutes, I tried completing a 12 minute cook by frying the chicken a second time around for 8 minutes. Good thing I kept looking at the frying process since if I followed the time, I would have over cooked the chicken. I guess I learned that it is always a good idea to check on your cooking every now and then and not totally rely on the recommendations. As for the final outcome, the outside was crispy and really tasted very similar to Max’s. Although I would suggest for first timers of this dish to be patient in patting the ground black pepper and salt as the steaming really softens the chicken. Also to try to spread the salt and pepper evenly. Mine had some parts a little bit more salty than the others. Overall though, I passed the taste test in my not too discerning family’s taste buds and they cant wait for the next recipe. Thank you so much for the informative cooking recipe. You’re in my prayers.

      ’til next…

  5. Epot says:
    11/16/2010 at 11:52 pm

    kuya gutto ko tlga po maks tsikin kuya yun bang bay lives ay toyo???

  6. Doreen820 says:
    11/29/2010 at 1:12 pm

    Hello,

    good to see this recipe, thanks!
    have one question though, is there any substitute for kinchay?

    Thanks!

  7. Modie says:
    12/18/2010 at 11:50 pm

    Kuya I haven’t tried your recipe…since type ko once in a while to eat fried chicken I’ll try to do it…Keep sharing kuya!

  8. Marlyn P. Esteban says:
    12/26/2010 at 3:26 am

    I’m very thankful for discovering your website. I did this already and no need for us to go to the Max House…We love it..still doing some of your recipe’s…

  9. purplemay says:
    12/27/2010 at 5:42 pm

    wow. thanks for this great site and recipes! i liked your videos too!

  10. lhing says:
    01/13/2011 at 3:59 am

    Thanks for sharing this recipe sir i felt like i was home eating in max’s restaurant when i tried this…

  11. Debora says:
    01/18/2011 at 12:04 pm

    I tried this recipe last night and it was great. my tastebuds were definitely happy to have its craving satisfied. the recipe is simple and easy to follow…everyone should give it a try. great job panlasang pinoy. this is a definite keeper in my recipe box.
    p.s. do you have a recipe on how to make piaya?
    thanks

  12. janette says:
    01/21/2011 at 7:26 pm

    thanks for the great recipes! ive tired more than 10 of your recipes and all of them were the best tasting version of its kind, my friends and family are impressed!

  13. Olivia says:
    02/02/2011 at 12:21 pm

    What is the heat temp of the oil?

  14. violet says:
    02/08/2011 at 9:31 pm

    ang pinag-steam ko sa chicken ay 1 part cooking oil and 2 parts tanduay rhum!!!
    yummy din ang dating.. try nyo..

  15. Clara says:
    02/09/2011 at 1:58 pm

    Share lang po ako, I got a tip from a friend who work in a restaurant before, they used to boil the chicken in real pork broth. Once cooked, transfer the whole chicken in a large pot full of ice cold water(this will make the skin tight thus giving it a nice form). Let it soak for 5 minutes then remove from the pot and drain, rub a bit of canola oil on the skin with the salt and pepper rub mentioned above. Let it cool down, you can leave this overnight inside the fridge then fry as directed. If you want a healthier alternative, you can bake it for 30 minutes-1 hour 350C then broiling it on Low temp until skin is brown and crisp.

    Just thought I’d share!

  16. noel says:
    02/15/2011 at 11:35 pm

    kuya ano b ung cilantro? tnx

  17. lito r garcia says:
    02/17/2011 at 2:43 am

    epot yun bay leaves eh dahon ng laurel. thanks.

  18. lito r garcia says:
    02/17/2011 at 2:49 am

    how the cilantro looks like? hope there is translation of every spices na foreign sa pandinig namin at bihira sa pinas

  19. lito r garcia says:
    02/17/2011 at 2:53 am

    katulad nun minsan akala ko kung ano yun annatto seed, mabuti nalang at may video at audio dun ko lang nadinig na atsuete pala yun, kaya wala ka talagang katulad vanjo, KUMPLETO!!!!

  20. Lolen says:
    02/26/2011 at 11:27 pm

    Nice website I came across through YOUTUBE.. thank you for your hard work to show the rest how Filipino cooking is being done. Somehow your versions are very close to the original recipies.

    Only one recommendation but not a big deal: you can lose the music backround. its not really necessary to have it while you are talking at the same time.. its kind of annoying to tell you the truth.. just listening to your voice is just fine.

    Thank you again..

  21. Cathzsmile says:
    03/02/2011 at 3:22 am

    Thank you for this recipe! My family loves it so much…

  22. Froggie says:
    03/02/2011 at 2:14 pm

    Dear kuya, i would like to ask what kind of cilantro or parsley are you using for the max chicken recipe? Can I use either fresh or dried? Thanks.

  23. victoriajoy says:
    03/17/2011 at 6:38 pm

    Thank you Manong for this recipe. I will try to cook it this weekend..

  24. Ambrosia says:
    03/23/2011 at 11:27 pm

    pwd po bang hnd whole chicken? choice parts for instance?

  25. Jhona says:
    03/27/2011 at 5:24 am

    do you think boiling the chicken instead of steaming gives better result in terms of taste?

  26. kate says:
    04/07/2011 at 8:26 pm

    lavet! i’ve been looking everywhere for this… :) )

  27. evelyn says:
    04/20/2011 at 7:14 am

    kuya,good eve poh…!!! can i cook in the oven instead of frying? pahiran nalang nang oil ang whole chicken ,we do not have frying pan na malalim,,,, i’m planning to cook this to my chinese boss,they love to eat filipino food…thank you alot,,,,

  28. naida says:
    05/04/2011 at 6:47 am

    thanks for sharing … will definitely try this over the weekend, very timely for the mother’s day celebration :)

  29. Patrick Sodusta says:
    05/13/2011 at 4:09 am

    Kuya yung manok ba ay ang regular na manok na mabibili sa palengke? or yung iba ang breea????

  30. Rhes says:
    05/19/2011 at 8:29 am

    I just discovered your website yesterday thru youtube, and i immediately tried cooking your ginataang tilapia recipe for dinner last night,my husband loved it!
    Now, I can’t wait to try your Max Fried chicken recipe for our dinner!Thank you for saving my family’s dinner meals!You are awesome!Keep it up!

  31. joanita says:
    06/27/2011 at 10:12 am

    I love this recipe so much! Soo yummy, smelling sooo good when i was deep-frying it,mouth watering that my hubby were already feelin hungry and would like to skip karate training just to taste this recipe right away.. Thanks for all your recipes! I enjoyed cooking now because of your great, tasting recipes soo easy to follow and cook! More power of Panlasang Pinoy!

    Mrs. Delmas
    France

  32. vanessa says:
    09/21/2011 at 9:11 pm

    kuya van, does it need to be the whole chicken?..pede po rin ba to sa regular lang na chicken?..tnx!

  33. joana grace says:
    10/08/2011 at 2:37 am

    delicious!!!!!…my whole family love it..thnx poh

  34. Cecile says:
    10/31/2011 at 12:04 am

    kintchay is different from cilantro…yung cilantro ay para na ring parsely. Kintchay ay lasang sibuyas yun….:-)

  35. Ibyang says:
    11/11/2011 at 12:25 pm

    It’s so easy to make! My husband loves it! Thanks for this recipe!

  36. Ibyang says:
    11/11/2011 at 12:30 pm

    I love this recipe! Halos maubos naming mag asawa ang isang buong manok! More Power!

  37. Ara says:
    11/29/2011 at 5:55 am

    Will there be a huge difference if i bake and broil it and not deep-fry it?

  38. lowell avenido says:
    12/22/2011 at 9:33 am

    like the recipe. easy to follow instructions. happy cooking..

  39. lowell avenido says:
    12/22/2011 at 9:35 am

    nice recipe. really loved it..

  40. Cherry says:
    02/05/2012 at 11:42 pm

    Try ko po gawin ngaun. Thanks

  41. jellybeantrue06 says:
    02/12/2012 at 11:09 pm

    The best talaga an website na ito!!! Love it! Favorite ng hubby q an Max’s fried chicken, now I can cook it on my own. Thanks so much po! Keep up the good work!

  42. rosemarie m sumalde says:
    02/16/2012 at 9:45 am

    i love watching ur show thanks alot:))

  43. mamimona says:
    02/27/2012 at 11:28 am

    un n un. ;)

  44. mingD says:
    03/07/2012 at 1:14 pm

    thanks for your very helpful site! keep on sharing and teaching and spreading and transferring your technology to us! you’re such a selfless man…..God bless you more!

  45. rj_javaliii says:
    03/25/2012 at 10:58 am

    sir may recipe ba kau for gravy? close dun sa gravy ng jollibee.. :)

  46. grace says:
    04/04/2012 at 4:15 am

    ano po yung spring chicken (cornish game hen)

  47. Panlasang Pinoy says:
    08/29/2009 at 3:36 pm

    Hi abe, yung dried bay leaves ay pinatuyong dahon ng laurel at yung parsley ay kinchay. Sana nasagot ko ang tanong mo.

  48. Panlasang Pinoy says:
    09/05/2009 at 1:18 pm

    Hi edith, we have pancit recipes here in the site. It’s located under the Noodles and Pasta category.

  49. jean says:
    02/11/2011 at 8:13 pm

    hi kuya!! i prefer using parsley than the local kinchay, because they have different taste and aroma.Some people don’t eat kinchay.
    =)

  50. zhiel says:
    02/19/2011 at 5:19 pm

    ang parsley at kintsay ay magakiba po, di sila magkapareho

  51. victoriajoy says:
    03/17/2011 at 6:30 pm

    oh, akala ko ang celery ang kinchay….mali pala ako. :)

  52. victoriajoy says:
    03/17/2011 at 6:43 pm

    Parsley is kinchay per Manong.

  53. france010 says:
    07/06/2011 at 4:41 am

    baka kulantro ung sinasabi mo ung para sa tigdas :) )

  54. tristan says:
    03/09/2012 at 2:14 am

    cilantro or kulantro?

« Older Comments