Max’s style Fried Chicken

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


  • 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

Thanks for sharing this post! I appreciate you.

Panlasang Pinoy Cookbook

Download a FREE copy of the Panlasang Pinoy eCookbook Volume 1.

Register now!

Enter your email address:


  1. Try ko po gawin ngaun. Thanks

  2. nice recipe. really loved it..

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

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

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

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

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

  8. joana grace says:

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

  9. vanessa says:

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

  10. 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

  11. 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!

  12. Patrick Sodusta says:

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

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

  14. 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,,,,

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

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

  17. Ambrosia says:

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

  18. victoriajoy says:

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

  19. Froggie says:

    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.

  20. Cathzsmile says:

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

  21. 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..

  22. lito r garcia says:

    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!!!!

  23. lito r garcia says:

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

  24. lito r garcia says:

    epot yun bay leaves eh dahon ng laurel. thanks.

  25. kuya ano b ung cilantro? tnx

  26. 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!

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

  28. What is the heat temp of the oil?

  29. janette says:

    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!

  30. 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?

Speak Your Mind