You Can Make Max's-style Fried Chicken at Home

Don't forget the ketchup-and-Worcestershire sauce on the side!

IMAGE Miguel Nacianceno | Styling by Rachelle Santos

You probably grew up eating this restaurant favorite: moist chicken with golden-brown skin paired with a ketchup-and-Worcestershire sauce dipping sauce.


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.


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.




Recipe by Rachelle Santos | Photography by Miguel Nacianceno


This recipe appeared in the September 2010 issue of Yummy magazine

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