Enjoy Sarap to the Max’s Goodness with this Max’s-style Fried Chicken Recipe

The iconic fried chicken from Max’s Restaurant has got that golden brown, crispy skin and oh-so-tender meat that so many people love. While seemingly straightforward and simple, the real game-changer is when you pair it with sauce. Many people add banana ketchup to theirs, while others prefer it with Worcestershire sauce. As for a select few? They mix both up for a sweet and tangy surprise.

Although Max’s Restaurant now offers deliveries, not everyone can get a hold of this crowd favorite. Don’t worry, though. We were able to track down a recipe for a dupe that’s pretty close to the real deal, and it’s the one by renowned restauranteur and in-house chef for Umagang Kay Ganda— Chef Myke ‘Tatung’ Sarthou. Ms. Dolly Dy-Zulueta was gracious enough to share her take on his recipe with us, and if no one told us that it was homemade, we’d think it came straight from the restaurant itself.

Maxs Style Fried Chicken Flavors of Life

Photo by Dolly Dy-Zulueta (flavorsoflife.com.ph)

Max’s Style Fried Chicken Recipe



  • 3 pieces of chicken leg quarters
  • Cooking oil for frying


  • 6 tbsp of Datu Puti patis (fish sauce)
  • 4 tbsp of calamansi juice

Poaching Liquid

  • 4 garlic cloves
  • 1 onion, quartered
  • 3 bay leaves
  • Cracked black pepper, to taste
  • Salt, to taste
  • Water

Dipping Sauce

  • 3 tbsp of Jufran banana ketchup
  • 2 tbsp of old English Worcestershire sauce
  • 1 tbsp of Jufran hot sauce

Side Dish

  • Sweet potato, cut into sticks
  • Cooking oil


  1. Marinate your chicken in fish sauce and calamansi juice in a bowl for at least an hour or overnight.
  2. Prepare your poaching liquid by heating your water in a pan. Add your garlic, onion, bay leaves, cracked black pepper, and salt. Let the mixture boil for 2 to 3 minutes.
  3. Place your marinated chicken into the poaching liquid. Let the chicken cook for 15 minutes or until tender.
  4. Remove the chicken from the poaching liquid and let it cool.
  5. In a pan with oil, fry your chicken on both sides until the skin is golden brown. Set aside.
  6. Make your sweet potato fries by frying them in a pan with oil over high heat. When the fries change color, remove and place on a strainer. Let the excess oil drip.
  7. In a bowl, mix your banana ketchup, Worcestershire sauce, and hot sauce together.
  8. Serve your chicken with the sweet potato fries and dipping sauce. Enjoy!

What other restaurant-inspired recipes would you like to see? Let us know in the comments!

(Cover Photo from Dolly Dy-Zulueta of flavorsoflife.com.ph)

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