From Fried Chicken to Fried Chicken… Sandwich?!
Ask your lolos and lolas, your titas and titos, and they’ll all say the same thing— Max’s Fried Chicken has been around for the longest time. Since its beginnings in 1945, founders Maximo Gimenez and Ruby Trota have been serving the iconic fried chicken and banana ketchup (sometimes switched for Worcestershire sauce) combo that Max’s Restaurant has become known for.
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But in order to keep up with the modern market who is always on the go, Max’s recently introduced a creative twist to the classic: Max’s Fried Chicken Sandwich. It’s made with a filleted version of their iconic fried chicken seasoned the Max’s way, a blend of sweet banana ketchup and tangy Worcestershire sauce, pickled cucumber and shredded cabbage for the crunch— all of which is encased in two soft brioche buns. Sweet potato fries, paired with a garlic dip, are served on the side to complete the experience.
Photo by Paola Mae Torres of @foodventuresbyfrapao
From their trademark “Sarap-to-the-Bones” chicken to sarap-to-the-bun. The elements in the new Max’s Fried Chicken Sandwich make up what Max’s Restaurant is known for— from the way the chicken was seasoned, down to the sweet and tangy sauce.
“Just one plate is an explosion of flavors. We’re proud to turn an everyday snack into every diner’s main course with the perfect meat-to-bun ratio, and toppings and condiments that make the whole dish shine,” says Max’s Restaurant Head Culinary R&D Chef Adrian Azurin.
He then adds: “The pickled cucumbers are not something usually associated with our fried chicken, but we love how their tartness makes every bite surprisingly fresh and zesty.”
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Max’s Fried Chicken Sandwich will be available in all their branches starting March 9.
Max’s Restaurant
Instagram: @maxschicken
Facebook: Max’s Restaurant
Website: https://www.maxschicken.com/
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