{"id":11612,"date":"2022-11-24T11:37:00","date_gmt":"2022-11-24T19:37:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=11612"},"modified":"2022-11-24T11:38:33","modified_gmt":"2022-11-24T19:38:33","slug":"fried-chicken-a-la-maxs-restaurant","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/fried-chicken-a-la-maxs-restaurant\/","title":{"rendered":"Fried Chicken a la Max's Restaurant"},"content":{"rendered":"\n

Fried Chicken a la Max's Restaurant you can make at home! This iconic Filipino chicken copycat is juicy, crispy, and delicious to the bone.<\/em><\/p>\n\n\n\n

\"cut-up
Fried Chicken a la Max's Restaurant<\/figcaption><\/figure>\n\n\n\n\n\n

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. <\/p>\n\n\n\n

The delectable bird quickly became an icon in Filipino culture. And understandably so, it's crispy, juicy, and tasty!<\/p>\n\n\n\n

\"whole<\/figure>\n\n\n\n

Although the establishment has grown to include multiple locations in the U.S., there are none here in Texas. Sitting down to a beautiful dinner of crispy, delicious chicken pieces dipped in copious amounts of banana catsup (or atchara<\/a>!) in the restaurant is not as feasible as I'd like.<\/p>\n\n\n\n

Thankfully, I've learned to replicate the delicious experience at home! <\/p>\n\n\n\n

I am not claiming this to be the exact recipe for Max's Restaurant fried chicken, but it comes pretty close! With skin so crunchy and golden, and meat so juicy and flavorful, it's seriously sarap to the bones<\/em>.<\/p>\n\n\n\n

\"chicken<\/figure>\n\n\n\n

Cooking procedure<\/h2>\n\n\n\n
  1. The chicken is first brined overnight in a sugar and salt solution to infuse flavor and lock in moisture.<\/li>
  2. It is then steamed for about 30 to 40 minutes to cook the meat gently.<\/li>
  3. Finally, the bird is finished in a twice-deep frying process, with rest periods in between, to crisp the skin.<\/li><\/ol>\n\n\n\n
    \"brushing<\/figure>\n\n\n\n

    Brining technique<\/h2>\n\n\n\n