Why go out when you can make your own Max’s-style fried chicken at home? Crispy on the outside, juicy on the inside—served with sweet kamote fries and a familiar sauce, it’s comfort food that brings the family together. Par cook ahead of time and have it ready to fry whenever you want.
INGREDIENTS
Set A: Chicken and Marinade
-
3 pcs. chicken leg quarters (approx. 1 kilo)
-
3 Tbsps. Datu Puti patis
-
3 Tbsps. calamansi juice
-
1/2 pack Maggi Magic Sarap (optional)
Set B: Poaching Liquid
-
4 cloves garlic, crushed
-
1 pc. onion, quartered
-
3 pcs. bay leaf
-
Cracked black pepper
-
1 Tbsp. salt
-
5 cups water
Set C: For Frying
-
Cooking oil
Set D: Dipping Sauce
-
3 Tbsps. Jufran Banana Ketchup
-
2 Tbsps. Old English Worcestershire Sauce
-
1 Tbsp. Jufran Hot Sauce
PROCEDURE
-
Marinate (Set A):
Place the chicken in a bowl. Add patis, calamansi juice, and Maggi Magic Sarap. Toss to coat evenly. Let it marinate for at least 1 hour or overnight. -
Poach (Set B):
In a pot, combine water, garlic, onion, bay leaf, cracked black pepper, and salt. Bring to a boil. -
Add the marinated chicken. Simmer for 12–15 minutes until cooked. Remove and let cool until the skin dries.
-
Fry (Set C):
Heat oil in a pan. Make sure chicken is dry to avoid oil splatters. Fry until skin is golden and crispy. Drain on paper towels. -
In the same oil, fry kamote fries until crisp. Set aside.
-
Make the Sauce (Set D):
Mix banana ketchup, Worcestershire sauce, and hot sauce in a bowl. -
Serve (Set E):
Plate the crispy chicken and fries. Serve with the dipping sauce.
SIMPOL COOKING NOTES
-
Dry skin = crispier chicken. Don’t skip the resting step.
-
Adjust salt to taste if you’re using salted patis.
-
Use a slotted spoon to fish out garlic/onion bits before frying to prevent burning.
Subscribe to Chef Tatung’s YouTube Channel for more delicious recipes.https://youtu.be/A60-4m3nKFw?si=7vzcHbZL9uusCucG
