I feel so sorry for myself that I missed the last Fiesta Friday. Something’s just got in the way. I will make it up to you next Friday (hopefully). But, I will make sure to check what happened on FF8. 🙂
…and I missed everyone!
Today is my blog’s 11th month and I am also bringing you my 100th recipe post. I am not bringing a cake or a dessert. This is something that goes so well with… rice. 😀
Max’s Style Fried Chicken is one of my favorite comfort foods. The most special about this is the crispiness of the chicken skin. And for your information, that is my favorite part. You can throw the chicken skin all you want and I will catch it with all my heart. 😀 When dining out at Max’s, I always chew slowly, as if trying to figure out how it’s made. I set aside the thought and settled with take out and dine in. The chicken also goes perfectly with Max’s Banana Sauce. I even bought one bottle the last time I dined in. And before the sauce expires, it’s time for me to try making the chicken.
This has been on my waiting list for too long. The diet thing got in the way so I forgot the plan on making this. Gladly, I finally found a time – that’s when I told myself to stop checking my weight for a while and enjoy (not too much) my love for food.
Max's Style Fried Chicken
- 1 kg whole chicken
- 6 dried bay leaves
- 1/4 parsley, roughly chopped
- 4 cups water
- 3 cups cooking oil
- 2 tsp salt
- 1 tsp ground black pepper
- In a steamer, add in water. Bring to a boil over high heat.
- Add bay leaves and parsley.
- Steam chicken for about 45 minutes.
- Turn off the heat and remove the chicken from the steamer. Place the chicken over a stack of paper towels or in a strainer for the excess liquid to drip off. Let it cool down.
- When the chicken has cooled down, rub salt and pepper all over.
- In a deep pot with high heat, pour in cooking oil.
- When the oil is really hot (or reaches 375 F), add in chicken and fry until golden brown. (Flip the chicken if necessary)
- Place the fried chicken on a stack of paper towels or strainer to remove excess oil.
- Serve hot!
For the fried sweet potato, I just sliced them like what you do with French fries and fried them until golden brown.
Source recipe: Max’s Style Fried Chicken by Panlasang Pinoy
I was really amazed by how easy it is to make this chicken. I remember that every time I dine in at Max’s, I always wished that I knew how to make it. Well, I don’t know if they do the exact procedure or put the same ingredients. But, really, it tastes exactly the same.
Sometimes, you just crave for something simple and this is one of the simple things in life that I am sure everyone will enjoy. 😉
And, ahem… this meal could is not complete without rice. (Of course, I ate this with rice!) I also served this with sautéed glass/cellophane noodles and had Chicken Macaroni Salad for dessert. What a beautiful and delicious day! 😀