Fried Chicken a la Max’s Restaurant

“Fried Chicken a la Max’s Restaurant you can make at home. This iconic Filipino chicken is juicy, crispy, and delicious to the bone!


Kawaling Pinoy is now four years old, but most of you don’t probably know before there was Kawaling Pinoy, I had another cooking blog called The CookMobile.

I started food blogging in 2007, and from day one, I was smitten with the idea of turning it into a career of some sort. Unfortunately, those couple of years The CookMobile was up and running were a dark and turbulent period in my life. I was in such a state of loss, I couldn’t even soundly manage my day to day affairs and, much less, meet the demands of a website. I guess you can say, my head and my heart were not in the right place.

After going through a divorce, dropping my DSLR camera at Splash Mountain in Disneyland (yes, true story!) and forgetting to renew my web hosting (yes, I did!), The CookMobile went poofed along with 300-plus recipes!

So, why am I bringing up the past long gone and a cooking blog long dead? Because my most popular recipe on that site was this fried chicken a la Max’s Restaurant! Posting it here now at Kawaling Pinoy is like me bringing a beloved home.



Max’s Restaurant was founded in 1945 and has since spanned the globe with more than 200 branches worldwide. As their tagline-The House that Fried Chicken Built-states, the company’s fame and fortune grew on the strength of one signature dish, their fried chicken. And understandably! Crisp, tender, and flavorful, the delectable bird quickly became an icon in the Filipino culture.

Although the restaurant has grown to include multiple locations in California, the closest to my place is still a good hour away. Driving to Max’s and sitting down to a beautiful dinner of crispy, delicious chicken pieces dipped in copious amounts of banana catsup (or atchara!) is not as feasible as I’d like.

Thankfully, I’ve learned to replicate the delicious experience at home and can now indulge without having to shoulder traffic. Now, let me forewarn you that the fried chicken we have here is not one you can whip up on a whim. The steps, albeit simple, are time-consuming.

How to Make Max’s Style Fried Chicken

  • The chicken is first brined overnight in a sugar and salt solution to infuse flavor and to lock in moisture.
  • It is then steamed for about 30 to 40 minutes to cook the meat gently.
  • Finally, the bird is finished off in a twice-deep frying process, with rest periods in between, to crisp the skin.

Going through all that trouble for one lone chicken can be deterring. What I like to do on my free weekends is brine and steam a couple or more whole chickens at a time and store them in the freezer in ziplock bags. This way, my favorite pleasure is just a matter of thawing and frying.

Now, I am not claiming this to be the exact recipe for Max’s Restaurant fried chicken. Wouldn’t it be cool if I was allowed in their kitchen and watch their chefs at work? But I assure you, this fried chicken a la Max’s Restaurant comes pretty close! With skin so crunchy and golden, meat so juicy and flavorful, it’s truly sarap to the bones.

More Filipino-style chicken recipes? Try this lechong manok roasted in a turbo broiler!


Fried Chicken a la Max’s Restaurant

Fried Chicken a la Max’s Restaurant is a delicious copycat recipe of the iconic Max’s Fried Chicken. Crisp, juicy and flavorful, it’s delicious to the bone!
Prep Time20 mins
Cook Time1 hr
Total Time12 hrs 20 mins
 Course: Main Entree
 Cuisine: Filipino
 Keyword: Max’s style fried chicken
 Servings:  Servings
 Calories: 423kcal
 Author: Lalaine Manalo


  • 4 cups water
  • 3/4 cup kosher salt
  • 3/4 cup sugar
  • 1 large onion, peeled and quartered
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 1 whole spring chicken (about 3 to 4 pounds)
  • 2 tablespoons fish sauce
  • canola oil


  • In a large saucepan, combine 4 cups of water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved.
  • Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.
  • Add chicken to pot to fully submerge in solution. Refrigerate overnight.
  • Drain chicken from the brine. Rinse well and pat dry.
  • Steam for about 30 to 40 minutes or until cooked through but not falling apart.
  • Remove chicken from heat and refrigerate, uncovered, to cool completely. Brush all over with fish sauce.
  • In a deep, heavy-bottomed pot, heat about 6-inches deep of oil (enough to fully cover chicken during frying) to 350 F.
  • Gently add chicken and deep fry, turning as needed, for about 5 to 7 minutes until lightly browned. Remove from pot and drain on paper towels. Allow to rest for about 10 minutes.
  • Reheat cooking oil back to 350 F. Gently add chicken back into hot oil and deep fry for about 5 to 7 minutes or until golden brown and crisp.
  • Remove chicken from pot and drain on a wire rack. Allow to rest for about 5 minutes before cutting into serving portions.


For the brine, boil the water to ensure sugar and salt are fully dissolved. Make sure it’s completely cold before adding chicken for food safety.


Calories: 423kcal | Carbohydrates: 7g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1746mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

Leave a Reply