This is Max's fried chicken the way you remember it: crisp, golden brown skin revealing juicy (not dry!) patis-seasoned meat, ready to dunk in banana ketchup.
Max's fried chicken is so iconic, you can recognize it at first glance. It looks like an American roast chicken dinner with Filipino sensibilities: kamote (sweet potato) fries instead of roast potatoes; banana ketchup instead of gravy; and a bronze, crispy whole chicken that's been deep-fried, not baked.
What makes Max's chicken special is its lack of batter or breading—it's deep-fried dry, wearing nothing but a coat of patis for flavor and color. The skin emerges crisp, juicy, and beautifully browned.
Sadly, those who grew up with Max's might find something amiss with their chicken today. If you share the same sentiments, this recipe brings back the Max's chicken you know and love. No dry, bland birds here—just juicy, flavorful chicken with that familiar salty, crispy skin.
This recipe has two versions: one using a whole chicken, and a second easier version using just chicken quarters.
To make Max’s-style fried chicken at home, you need to butterfly, poach, and dry your chicken a day before frying.
To butterfly or spatchcock your chicken means to remove the backbone and press the bird flat. You’ll often find this technique in grilled and roasted chicken recipes.
Max's doesn't butterfly their bird, but it will make this homemade version a lot easier to pull off. By flattening the chicken, you’re laying the meat out in an even layer, allowing it to cook more evenly. It’s much easier to handle while frying than a whole chicken, too.
Poaching does three wonderful things for your fried chicken:
This step is super important! To achieve crispy chicken, you want as little moisture as possible on the skin. The best way to thoroughly dry out a chicken is to let it sit overnight, uncovered, in the fridge.
The human body is mostly water. The same goes with most food. Meat, vegetables, all sorts of food is water—they appear solid, but it’s mostly liquid holding them together. Now, anything that’s wet won’t turn crispy. If you want crispy food, you need to dry it out. So when you deep-fry, and because water and oil don’t mix, you’re pushing out all the surface water with very hot oil. When hot oil comes in contact with water, tiny surface explosions (the bubbles you see) create craggy, crispy food.
After blanching your chicken, brush the surface down with patis and finish with a rub of salt, pepper, and garlic powder (if using). Set the chicken on a tray and place it on your fridge’s bottom shelf, uncovered. Your chicken should be darker in color and dry to the touch the next day.
The one thing as important as the chicken itself is the banana ketchup—it’s not Max’s-style fried chicken without it. The restaurants use Jufran, and so should you.
Real Max’s fans will customize their banana ketchup with Worcestershire sauce for tang, and a bit of Knorr liquid seasoning for that distinct Pinoy umami.
Once you have your chicken and ketchup, all that's left to do is eat. Enjoy your Max's-style fried chicken with steamed rice, kamote fries, or both.
Remove backbone: Place chicken on a cutting board breast side down. Using a pair of kitchen shears (it's faster and safer than a knife), cut out the backbone by cutting along each side of the spine. You can keep the backbone in the freezer to boil for stocks.
Flatten chicken: Flip chicken so it is skin side up. Using the base of your palm, gently press down on the breastbone to flatten the chicken. You should hear a crack if you did it correctly.
Clean chicken: Rinse flattened chicken with water to remove impurities. Pat dry with paper towels and set aside.
Prepare poaching liquid: Fill wok or deep pot with water. Add garlic cloves, red onions, fish sauce, soy sauce, salt, bay leaves, peppercorns, and parsley stalks (if using). Bring mixture to a boil over medium-high heat.
Poach chicken: Add chicken, skin side up, to the poaching liquid. Cook partially for 1 minute. Flip chicken and cook for 2 minutes. Baste chicken by pouring poaching liquid over the meat with a ladle. Flip chicken again, then cook and baste for another 2 minutes.
Season and dry chicken: Remove chicken from poaching liquid and set skin side up on a metal rack fitted over a tray. Brush fish sauce all over the chicken. Sprinkle salt, black pepper, and garlic powder (if using) all over the skin, rubbing it all over the surface of the chicken with clean hands. Store in the fridge overnight or up to 24 hours, uncovered, until chicken is dry to the touch.
Prepare for frying: Add oil deep enough to go halfway up the chicken to a wok, Dutch oven, or heavy-bottomed pot. Heat oil over medium high to 340–350°F. Remove chicken from the fridge and pat dry with a paper towel.
Fry chicken: Add chicken skin side down to the hot oil. Fry until light golden brown, using a ladle to baste the chicken with hot oil to cook it evenly, about 3–5 minutes. Halfway through cooking, carefully flip the chicken using tongs and a spider strainer to avoid splashing. Remove from heat and set on a metal rack or heatproof plate lined with paper towels. Let rest for at least 15 minutes—you want the chicken's interior to cool down before frying again.
Double-fry chicken: Reheat oil to 370–375°F. Add chicken to the oil skin side up. Fry and baste until skin is deep golden brown, about 5–7 minutes, flipping every 30–45 seconds for even cooking. Thickest parts of the chicken should register at least 165°F in an instant-read thermometer.
Serve: Place fried chicken on a chopping board and let rest. Either slice and divide into smaller pieces, or serve chicken whole on a serving plate. Serve with kamote fries and banana ketchup.
You can dry the chicken in the oven at a low temperature. Set your oven to 100°F (37°C) and dry your chicken for 1 hour 30 minutes. Let cool before frying.
Otherwise, patience is key! Air drying is the most important step for crispiness, so we recommend planning ahead and prepping the chicken a day before cooking.
Sure! Heat your oil between 350–375°F and fry your chicken until golden brown.
Note that the breast part might dry out if you cook your chicken for too long. Your best bet to check your chicken's doneness is with an instant-read thermometer.
If your chicken fits in your air fryer, preheat the air fryer to 360°F. Air fry until skin is crispy, about 50 minutes to 1 hour depending on the size of the chicken. Make sure to check your chicken's doneness with an instant-read thermometer!
To bake them: Preheat your oven to 400°F. Toss kamote wedges in oil, salt, and black pepper. Spread them out onto a baking sheet lined with parchment paper, then bake until browned and crispy, about 25 minutes, flipping halfway to cook evenly.
Chicken leg quarters = thigh and drumstick together. Using chicken cut-ups skips all the prep required of a whole chicken, making this recipe easier to cook. Remember to pre-cook the chicken in advance—a day is best, but all you need is to get the chicken well-dried before frying. No double-frying required, unless you want to!
Cook chicken: Combine all ingredients (except for neutral oil) in a large pot. Bring the pot to a boil over medium heat to gently cook the chicken, 20 minutes. Gently remove chicken from the poaching liquid, taking care to keep the skin intact. Place cooked chicken on metal racks.
Let chicken cool to room temperature and transfer to the fridge, uncovered, for 3 hours to overnight, until skin is matte and dry to the touch.
Fry chicken: Heat enough oil for frying in a Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil registers 375°F in an instant-read thermometer, add chicken quarters in batches and fry until skin is crispy and golden brown. Transfer fried chicken to a paper towel-lined plate or metal rack. Season immediately with salt.
Serve with banana ketchup with a swirl of Worcestershire sauce, or with a vinegar-based dip like Pinakurat.
