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.
SharePosted: June 20th, 2009 under Recipes, chicken with 59,034 views.
Comments: 21
Related Posts
- Max Fried Chicken Style Recipe (Jun 20, 2009)
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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!
Jufran sauce used to be called Mafran a while back.
Does anybody know when and why they changed the name?
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.
whatever floats you boat bro!
how do you steam a chicken???
in a double boiler or a steamer, put water but make sure water level does not touch the rack even when it boils, lay the steamer rack and cover. Wait for water to boil, when it boils remove cover and place the chicken on the rack, cover and steam until desired minutes is achieved.
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…
ive tried recipe and made a few adjustments…
1. instead of rubbing just salt and pepper i also added leeks, sometimes lemongrass(tanglad) too. i would rub salt and pepper first before the greens to make sure it sticks to the chicken well..
2. i rubbed salt, pepper, chopped leeks and lemongrass on the chicken and in the cavity. drop remaining greens in the water. it adds flavor.
3. i use 2tsps of salt for rubbing before steaming and another teaspoon i rub before frying (pls correct me if i’m wrong but i think the salt has alot to do with the crispiness much to the flavor).
4. after steaming chicken for 30-40mins, let it cool, dry and wipe off leeks. then fry until golden brown 10-15 mins.
5. i didnt had the chance to refry not only is it time consuming since you have to wait for the chicken to cool down but also that my family would be sitting on the dining table as soon as they smell the chicken while frying.
it is true that its not exactly the same as max’s but it is really close enough. and to have cooked something at home almost as good as this is really fulfilling.
one thing i love about this recipe is that i get to use the water used for steaming to make another comforting dish… wanton soup
enjoy!
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
wow ingredients so simple and steps so easy! thanks for the recipe, im gonna try this now, wish me luck
thanks. i’ve tried this one, reduced the salt but added Maggi Magic Sarap instead.
It was perfect!
tried it and loved it
Actually my style for Max’s fried chicken is as simple as marinating it for salt and pepper for l5 mins. (Optional with msg glutamate) and have it deep fried. No need to steam. Well i guess steam wud be an optional, k! Tnx take care and GOD BLESS
Note: Alam ba ninyo na ang mustard and osyters sauce are a good combination for fired chicken…. jst marinate dis two ingredients for l5 mins and deep fried. Nobody can’t resist dis recipe for sure. It’s l00% best fried chicken ever. Try it now!
I followed all the steps except for 1 thing: I used peanut oil. Came out perfect!
The reason for this, is on all the recipes for southern fried chicken, they all recommended peanut oil.
Try it!