Max's Restaurant beginnings started in 1945, after World War II, sometimes known as Max's of Manila or simply Max's, is a Philippine-based multinational restaurant chain which serves fried chicken and other Filipino dishes. Over the years, Max's Restaurant's popularity grew and it became known as "the house that fried chicken built." It has expanded in Metro Manila, Southern and Northern Luzon, Cebu, and to California and other places in the United States. It has also expanded to Canada with plans of opening restaurants to other countries.

And today I am sharing my own recipe of Max's Style Fried Chicken in a simple and easy way that you can prepare and serve at home. Let's start with the following:

Ingredients:

4 chicken leg quarters
4 cloves garlic, minced
4 pieces bay leaves
1 red onion, big size
1/2 tsp. crushed black pepper
2 1/2 cups Canola Oil for deep frying
2 tsp salt.
1/4 cup fish sauce (patis)
1/4 cup calamansi juicez
10 cups water for boiling

Instructions:

1.Wash and clean chicken legs then pat dry using paper towels.

2.In a large bowl place the chicken legs then add fish sauce and calamansi juice. Cover the chicken mixture and then refrigerate for one (1) hour. (or for best result marinate overnight).

3.In a cooking pot or casserole, put water to boil over medium heat then add bay leaves, onion, garlic, salt and crushed black pepper.

4.Then add the marinated chicken legs on the pot and let it boil for about 5-10 minutes. This procedure is called "Poaching". (It is the technique of cooking foods over low heat in a gently simmering liquid. It is particularly appropriate for cooking fragile foods such as fish, lean poultry and meat, or fruit, that may fall apart, or dry out and toughen over a higher heat.)

5.After poaching remove the chicken from the pot and rest the chicken for 10 minutes, this will make the fried chicken moist and drain the excess fluids from the chicken meat.

6.Next, fry the chicken in a deep fryer for 3 minutes per side until the chicken skin are lightly browned. Then place it on paper towels to drain the oil and allow to rest for 10 minutes. After resting fry the chicken a second time, 2 minutes per side or until the chicken skins are golden brown.

Note:
For dipping, you can make a mixture of banana ketchup, liquid seasoning and chili-garlic sauce.
You can also serve with fried potato fries as side dish.

"And now your families and friends will surely satisfied their cravings. Thank you and see you on my next blog!!!" 😘