Max’s style Fried Chicken
Max’s style Fried Chicken is a copycat recipe of the popular and delicious Max Fried Chicken dish served by Max’s Restaurant. It is crispy on the outside, while tender and juicy in the inside. This fried chicken version is also very flavorful. I think that this is worthy enough to be the best copycat recipe. Your opinion matters too and it will be great if you can try this recipe later so that you can see for yourself.
I am 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 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 Fried Chicken recipe. and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
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
Instructions
- In a steamer, pour the water and bring to a boil.
- Add the dried bay leaves and chopped cilantro in the boiling water
- Steam the chicken for 45 minutes
- Remove the chicken from the steamer and allow the excess liquid to drip. Let the chicken cool down.
- Rub salt and pepper all over the chicken.
- In a deep-fryer or tall pot, pour the cooking oil and apply heat.
- 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)
- Remove the chicken from the fryer and allow oil to drip.
- Serve hot with fried kamote (fried sweet potato). Share and Enjoy!
bernabe says
thanks for the panlasang pinoy,,keep it up…Very good recipes i used it to my reference….
Derrick says
Absolutely 5 Stars!!! Well done kuya!!! For us living in abroad and misses the crispy fried cxn of Max resto, this recipe is a god-send! Kuya, kaya din ba natin ung Jolibee Fried Cxn???
Victoria Del Rosario says
hello there…how about frying in olive oil??? will it still be max fried chicken??? will definetely try this for our Sunday dinner next week. Il let you know how it goes. great job!!!
Panlasang Pinoy says
Hi ate Bik-bik, using olive oil will give you a different result. It is also costly compared to ordinary cooking oil.
ching says
Hi. You are big help. I am recently married and cooking for my husband. Your recipes turned out really yummy, parang akong “expert cook” in an instant just following your step-by-step cooking procedure. Thanks and more power!
Panlasang Pinoy says
Did you use cornish game hen jr? Its important to use a small fowl fore this recipe because it absorbs the spices faster. If you are using the average sized chicekn, better add more time steaming and more of the spices to infuse it better.
dexter says
sir,.what other condiments i can use if cilantro is not available? can i use thyme?
Sirod says
Kuya,
Great!!! we tried that Max’s Chicken…wowwwwwwww…my kids loved it!I tried three of your recipe already…I was amazed the way you did them all.R u a chef?im just wonderin’ , you cook good.
btw..i just tried 3 of ur recipes, coz, i just find out yr website recently…we tried the “pandesal”,chicken with coconut milk,and this one.Maja blanca will be the next…hehehe.Thx again for sharing it with us..God bless.
Panlasang Pinoy says
YW margie 🙂
Panlasang Pinoy says
Thanks din sa pag comment danah. Basta may extra time ako, siguradong sasagot ako sa mga questions nyo. Have a great day!
Panlasang Pinoy says
You’re welcome Jem boy. Kamusta na bro? I’ts nice to see you here.
morei says
thanks for great recipes and easy to follow cooking instructions. God bless you!
PATRICIA says
hi,
tried this last saturday and served it with oancit canton just as you suggested. parang nagpadeliver kami from Max”s. Used to do this before but didn’t put the bay leaf and cilantro in the water and that made the difference. thanks for the delicious recipes.
Maria Paz says
Does anyone know what happened to Seven Sisters of Kawit, Cavite? They have the best Fried Chicken.
edith says
hello mr chef,
i start to watch your show last week & i’ve tried your empanada it was so good i was wondering if you could give us a clue how to make the lasang pancit pinoy because every party that me my family attend the pancit taste is not really as good as the original taste you can always taste the mama sita pancit mixture, i really appreciate it if could show us how, thanks in a million.
Panlasang Pinoy says
Hi ana, thanks for the feedback. I’m glad that you liked it.
Joelen says
Looks delicious – back home, my parents has a Max’s restaurant within walking distance. I’ll have to make this for them so they can save themselves a trip and money!
myls says
hi!… tnx for sharing us your wonderful talent in cooking and the presentation itself shows clearly and easy to catch up.
Panlasang Pinoy says
Thanks for the tip Ube. You could be right on that since lard give additional porky taste to the chicken. Since I don’t use lard, the next best thing here in my kitchen would be recycled cooking oil that I used to fry chicken a few days before.
I was thinking of using lard but I guess that I’m just afraid. I could say that I am frightened to use lard extensively because whenever I think about it, I can imagine my arteries clogging. Well…thats just me.
I Appreiate your comment ube. Have a great day!
elvie lorenzo says
oishi!!!!!!
Ube says
To get the maximum Max styled fried chicken use lard in deep frying the chicken. One of the former managers at this establishment told me the secret frying oil – lard in a large kawa. You got the steaming right which is part of their cooking process.
Elias Taragua says
I learned a lot from this. I have tried it and it worked best! Thanks palnasang Pinoy!