You Can Make Max's-style Fried Chicken at Home
Don't forget the ketchup-and-Worcestershire sauce on the side!

You probably grew up eating this restaurant favorite: moist chicken with golden-brown skin paired with a ketchup-and-Worcestershire sauce dipping sauce.
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Did you know that this fried chicken dish is easy enough to recreate at home? The secret lies in steaming the chicken to keep the meat moist before frying.
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Prep time 15 minutes
Cooking time 40 minutes
Yield 4
2 whole spring chickens, (800 grams each), neck and giblets removed
1/4 cup rock salt
20 pandan leaves
2 tablespoons fish sauce
1 teaspoon black pepper
oil, for deep-frying
banana ketchup, to serve (optional)
atchara, to serve (optional)
1 Wash chicken thoroughly. Rub cavity and flesh with rock salt. Wash to remove salt and drain. Stuff cavity of each chicken with 10 pandan leaves.
2 Arrange chicken in a preheated steamer and steam for 20 minutes. Remove chicken from steamer and let cool.
3 Rub each chicken with 1 tablespoon fish sauce and 1/2 teaspoon black pepper. Let stand for 15 minutes in the refrigerator.
4 Heat oil in a large wok or deep fryer. Deep-fry chicken for 5 to 8 minutes per side, until skin is golden brown. For extra crispy chicken, chill the chicken in the refrigerator after frying. When ready to serve, re-fry for 2 to 3 minutes per side. Serve with banana ketchup and atchara, if desired.
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Recipe by Rachelle Santos | Photography by Miguel Nacianceno
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This recipe appeared in the September 2010 issue of Yummy magazine


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