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Fried Chicken a la Max's Restaurant

Fried Chicken a la Max's Restaurant

Fried Chicken a la Max's Restaurant you can make at home! This iconic Filipino chicken copycat is juicy, crispy, and delicious to the bone.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 4 cup water
  • 0.75 cup kosher salt
  • 0.75 cup sugar
  • 1 large onion, peeled and quartered
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 1 spring chicken (about 3 to 4 pounds)
  • 2 tbsp fish sauce
  • 0 canola oil

Instructions

  1. In a large saucepan, combine 4 cups of water, sugar, and salt. Bring it to a boil. stirring until sugar and salt are dissolved.

  2. Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.

  3. Add chicken to pot to fully submerge in solution. Refrigerate overnight.

  4. Drain chicken from the brine. Rinse well and Pat them dry.

  5. Steam for about 30 to 40 minutes or until cooked through but not falling apart.

  6. Remove chicken from heat and refrigerate, uncovered, to cool completely. Brush all over with fish sauce.

  7. In a deep, heavy-bottomed pot, heat about 6-inches deep of oil (enough to fully cover chicken during frying) to 350 F.

  8. Gently add chicken and deep fry, turning as needed, for about 5 to 7 minutes until golden at the edges. Remove from pot and drain on paper towels. Allow to rest for about 10 minutes.

  9. Reheat cooking oil back to 350 F. Gently add chicken back into hot oil and deep fry for about 5 to 7 minutes or until it turns golden and crisp.

  10. Remove chicken from pot and drain on a wire rack. Allow to rest for about 5 minutes before cutting into serving portions.

  11. For the brine, boil the water to ensure the sugar and salt fully dissolve.

  12. For food safety, ensure the brine is completely cold before adding chicken.

  13. Discard the solution after use. I wouldn't recommend using it more than once as it will contain blood, impurities, and bacteria from the chicken that was soaked in it.