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!

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.

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.

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!

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.

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!