Fried Chicken a la Max's Restaurant
User Reviews
3.8
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
12 hrs 20 mins
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Servings
6 Servings
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Calories
423 kcal
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Course
Main Course
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Cuisine
Filipino
Fried Chicken a la Max's Restaurant
Description
This recipe involves a multi-step preparation beginning with a brine made from water, kosher salt, sugar, onion, garlic, bay leaves, and peppercorns. The chicken is fully submerged in this solution and refrigerated overnight to infuse flavor and moisture. After brining, the chicken is rinsed and steamed for 30 to 40 minutes until cooked through but firm enough to hold shape.
The chilled chicken is brushed with fish sauce, which contributes savory notes and helps develop the characteristic flavor of the dish. Two rounds of deep frying at 350°F brown the chicken evenly: first to develop a lightly browned crust, then again for a golden, crispy exterior and tender inside. Oil depth sufficient to cover the chicken completely is required.
The brine enhances juiciness and seasoning, while steaming ensures fully cooked, tender meat before frying crisps the skin. After frying, the chicken rests briefly for better texture. This method produces a fried chicken that is distinct in flavor and texture compared to common single-fry approaches.
Ingredients
- 4 cups water
- ¾ cup kosher salt
- ¾ cup sugar
- 1 onion large, peeled and quartered
- 1 head garlic peeled and crushed
- 2 bay leaf
- 1 tablespoon peppercorns
- 1 spring chicken whole, about 3 to 4 pounds
- 2 tablespoons fish sauce
- canola oil
Instructions
- 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.
Notes
- Boil water to fully dissolve sugar and salt for the brine before cooling.
- Make sure the brine is completely cold prior to adding the chicken to prevent bacterial growth.
- Discard the brine after use as it accumulates impurities and bacteria from the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 109mg | 36% |
| Sodium | 1746mg | 73% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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