If you’ve ever wanted to recreate that crispy, golden perfection you find at Max’s Restaurant, this Max’s Fried Chicken Recipe is the one to try.

Whether it’s for a weekend family dinner or a small gathering, this recipe is all about simplicity while still delivering that irresistible crispy fried chicken, Filipino-style.

Trust me, you don’t need any special equipment—just a few fresh ingredients and some basic kitchen tools to make it happen.

Table of Contents

Why This Recipe Is Close To My Heart

I’ve always been a huge fan of Max’s Fried Chicken. Growing up, it was my go-to dish for any celebration. There’s something about that perfectly seasoned crispy skin and tender meat that makes it unforgettable.

Over time, I tried recreating the recipe at home, and after a few tweaks, I found the perfect balance! Let me share it with you—it’s going to be a hit at your dinner table!

Max’s Fried Chicken Recipe

Recipe Overview

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Cuisine: Filipino
Course: Main Course
Difficulty Level: Easy
Yield: Serves 4
Calories Per Serving: 350 kcal

Ingredients

1 whole spring chicken (about 1.5 to 2 lbs)
4 cups water (for poaching)
2 dried bay leaves
A handful of fresh cilantro or parsley (for flavoring)
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper
Enough cooking oil for deep frying (about 2-3 cups, depending on the size of your pot)

Max's Fried Chicken Recipe — Max’s Fried Chicken Recipe

Instructions

Prep The Chicken:
Start by cleaning your whole chicken thoroughly. Pat it dry with paper towels, making sure to remove any excess moisture—this helps the chicken get that crispy skin we all love!
Poach The Chicken:
In a large pot, add the water, bay leaves, cilantro (or parsley), salt, and ground black pepper. Bring this mixture to a boil. Once boiling, lower the chicken into the pot and reduce the heat to a simmer. Poach the chicken for 25-30 minutes, turning occasionally to ensure it cooks evenly. This poaching step adds a ton of flavor to the meat and ensures the chicken stays juicy after frying.
Dry And Cool:
After poaching, remove the chicken from the pot and let it cool on a wire rack. Let it sit until it’s dry to the touch (this helps make the skin extra crispy). If you’re short on time, you can speed up the process by blotting it with a paper towel.
Heat The Oil:
In a large frying pan or deep pot, heat the oil to 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread in—if it browns in about 60 seconds, you’re good to go!
Fry The Chicken:
Gently place the entire chicken into the heated oil. Fry for about 10-12 minutes on each side, or until the skin is golden brown and crispy. Be cautious and avoid overcrowding the pot—it’s best to fry one chicken at a time if your pot is small.
Serve And Enjoy:
Once fried, transfer the chicken to a wire rack or paper towel to drain any excess oil. Before slicing, let it a few minutes to rest. Serve with your favorite dipping sauce or a side of rice, and enjoy your Max’s Fried Chicken Recipe masterpiece!

Tips And Variations

Want A Deeper Flavor? Marinate the chicken in a mixture of soy sauce, calamansi (or lemon juice), and garlic for an hour before poaching. This gives it a more authentic “Max style fried” taste!
Substitutes For Herbs: If you can’t find cilantro, parsley works just as well. If you’re out of bay leaves, try adding a couple of cloves of garlic to the poaching liquid for an extra kick.
Make It In Advance: Poach the chicken a day ahead and store it in the fridge. When you’re ready to serve, simply fry it fresh for the crispiest results.

Serving Suggestions

For a complete meal, serve this Max’s Fried Chicken with garlic fried rice and a simple tomato and cucumber salad.

Want to keep it traditional? Pair it with banana ketchup or a side of crispy fried sweet potatoes for that Filipino-style flair.

What Is The Secret To Making Great Fried Chicken?

The secret lies in poaching the chicken before frying. This method cooks the meat thoroughly while keeping it juicy, so you only need to focus on getting the skin crispy during frying. Plus, seasoning the poaching water ensures your chicken is flavorful inside and out.

Why Is Chinese Fried Chicken So Crispy?

It’s all about drying the skin completely before frying and using a high enough frying temperature.

Similarly, in this Max Fried Chicken Recipe, allowing the chicken to dry before frying ensures a light, crispy skin—just like in Chinese cooking techniques!

How Do Restaurants Get Their Chicken So Crispy?

Restaurants use a combination of high-quality oil and precise temperature control. They also often use deep fryers, which circulate the oil better.

At home, you can replicate this by keeping an eye on your oil temperature (around 350°F) and frying in batches to avoid overcrowding.

Conclusion

There’s something so satisfying about recreating a restaurant classic at home, and I’m confident that with this Max’s Fried Chicken Recipe, you’ll nail it!

Don’t forget to share your experiences or drop any questions in the comments below—I’d love to hear how your fried chicken turns out!

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Naznin Aktar

Publisher at Naznin's Kitchen

Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.