This delicious fried chicken recipe is inspired from one of my favorite places to dine, Max’s Restaurant. Read their story (https://www.maxsrestaurantna.com/our-story ) to find out how Max’s Chicken became known as “The House That Fried Chicken Built.”
This recipe serves approximately 4 people.
• 1 whole chicken (About 4 lbs)
• 6 dried bay leaves
• Sprig of chopped cilantro or parsley
• 1 whole garlic, cut in half or pounded
• 2 stalks lemongrass
• 6 cups water
• 1/2 gallon cooking oil (enough to cover entire chicken)
• Sea salt
• Freshly ground black pepper
1. In a steamer, pour the water and bring to a boil.
2. Add dried bay leaves, chopped cilantro (or parsley), garlic, and lemongrass to the boiling water.
3. Steam chicken for an hour.
4. Remove chicken from the steamer to allow the excess liquid to drip and cool down. Discard liquid.
5. Rub the sea salt and freshly ground black pepper all over the chicken.
6. In a Dutch oven or similar, pour the cooking oil deep enough for the entire chicken to submerge. Apply heat.
7. When the cooking oil is bubbling hot, deep-fry the chicken for about 10 minutes, flipping it to fry the other side for another 10 minutes or until color turns golden brown.
8. Remove chicken from the fryer and allow oil to drip onto paper towels before serving.
9. Serve chicken hot with a *spicy dipping sauce, ketchup or Worcestershire sauce, alongside steamed rice.
*Spicy Dipping Sauce
Datu Puti or similar Filipino brand (preferred) vinegar and soy sauce, chopped red onion, minced fresh garlic, finely chopped chili pepper, pinch salt and dash of fresh ground black pepper. Mix together. Serve with chicken.