Max Fried Chicken Style Recipe
Upon seeing the spring chickens in the Salcedo Saturday Market, I suddenly recalled my Max-style Fried Chicken recipe which I have been wanting to cook again. The extra crispiness of the chicken skin is due to the boiling of the chicken and refrying it twice. I showed this recipe a couple of months back but have edited some steps to make it easier for you to cook. Here is a Max Fried Chicken Style recipe which I got from my sister over 20 years ago:
Recipe
1. Rub whole small chicken (inside the skin also) with a mixture of:
- 2 Tablespoons rock salt
- 1 tsp pepper
2. Steam right away for 30 minutes (How to Steam)
3. Drain off all the liquid. Pat dry the Chicken with paper towel so frying it later won’t cause so much splatter.
4. Prepare a cover to protect yourself from sputters.
5. Make sure kawali (or deep frying pan) is extremely hot before you put in the oil.
(tip: the oil should cover 1/2 of the chicken pieces)
6. Deep fat fry. Fry both sides till light brown.
7. Cool.
8. Re-fry for extra crispiness.
Pineapple Sauce recipe
1. Mix together
- 1 cup pineapple juice
- 1/4 cup banana ketchup
- 1 tablespoon cornstarch
2 Cook over fire until it boils.
3. Heat sizzling platter. Arrange chicken pieces.
4. Pour Sauce.
It won’t taste exactly like Max Fried Chicken but it comes close.
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[...] Max Fried Chicken Style Recipe » Pinoy Food Recipes :: Filipino Cooking [...]
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I love Max’s fried chicken, I’d like to try this one.
max’s chicken.. classic!!
perfect w/ jufran catsup!
Does it really taste like Max’s chicken? Why not dry it after steaming, so you dont get so much splatter?
that’s why it says drain the liquid meaning dry it before frying.
how do you steam a chicken???
whatever floats you boat bro!
Hi! I’m going to try this recipe, but have some questions…
1. When you say “5. Make sure kawali (or deep frying pan) is extremely hot before you put in the oil… “, how high do I have to set my burner (low, medium, high)?
2. Is it all right if I don’t chop up the chicken and just deep fry it whole using a big kawali and lots of oil (so that the whole chicken is submerged in the oil)?
3. After the 1st deep fry, how long do I cool the chicken? I assume that I will have to take it out of the kawali. Naturally, some of the oil will seep out of the chicken. Do I pat it dry again?
4. For the 2nd fry, do I use the same temperature setting for the burner (low, medium, high) or do I turn it to a lower temperature? Or maybe it does not matter and I should let the chicken skin’s color be my gauge?
Hope you can answer my questions…
Additional question…
What would happen if I use a turbo-broiler instead of deep frying it? Would it taste differently? Kasi yung crispy pata, halos the same din naman ang lasa whether i-deepfry mo o i-turbo.
OK, Noems, you’ve convinced me that I must make this for my friends — and my husband who is such a competitive cook.
wowowoowowow
ang sarap nmana ng chicken
gsto ko tuloy mag order ng chicken
wow itong blog na to sau? i think i have read your other blog ung about your son waaaaaaaaaa ang dami mo blog