Max Chicken Recipe | Dry Brine Method | Flawless, Crisp Skin | Technique Based 2021
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- Опубликовано: 25 мар 2021
- This Max Chicken Recipe, I make use of a DRY brine to make the chicken moist and flavorful. It also DOES NOT involve boiling or steaming, but frying in oil 2 times to achieve that classic Max's Style Fried Chicken look, taste, and feel.
What you'll need:
-a whole chicken
-salt (if you have Kosher, better)
-fish sauce (patis)
In a dry brine method, no water is used but instead coarse salt and other dry spices are sprinkled all over the chicken in order to infuse the chicken with flavor. This method also keeps the prep to a minimum and prevents excess water from diluting the flavors we intend to incorporate on the chicken
A dry brine essentially draws moisture out from the chicken, then after several hours (at least 8 hours) this drawn out moisture comes back inside the chicken, along with whatever flavorings or spices you have included along with the salt, delivering a concentrated mix of flavors that have been mixed with the chicken's natural juices. This provides you with a moist, tender, and juicy fried chicken. And since the exterior of the chicken is dry, browning and crisping of the skin becomes so much easier. In addition, this dry exterior also is what prevents any dangerous splatters from happening (most splatters come from the moisture that comes into contact with the hot oil), thereby giving you a worry-free frying session
I also did not resort to steaming/boiling the chicken so as to ensure that I will get the skin as flawless as possible, while also minimizing the occurrences of chicken bones (e.g. from the wings) protruding from the skin. I meant to kind of slow cook the chicken in the 1st frying in order to make sure it gets cooked the whole way through, have it rested for a couple of minutes, then throw it in for a 2nd frying on a higher temp to ensure that the skin gets crispy.
When it comes the amount of salt to be used for the chicken, it's really hard to give a precise measurement, but here are a few keys to ensuring a properly salted bird for brining:
-season the chicken from a height of approx 8-10 inches, making sure that the salt granules fall evenly over its skin
-grab some salt granules using three fingers, and allow them to fall from your fingers in an even manner
-make sure you season all areas with at least a thin layer of salt, but personally, I am careful when it comes to smaller/thinner areas like the neck and the wings as they can become quite salty if you place too much on these areas.
Here I also cut the chicken lengthwise in order to facilitate faster cooking and less use of oil. With regards to the oil, I use new vegetable oil but I add some oil I previously used for frying chicken. Not only does the chicken gets better flavor, it also helps for easier and better browning (caramelization).
**In this video I only used salt and fish sauce to season the chicken, but feel free to add any of your spices of your choice. I only meant to make the real flavor of the chicken to be really accented by the salt and fish sauce. Common Ma'xs style chicken recipes usually include garlic, onion, and bay leaves in the mix, so if you will be using the dry brine method, it is best to use dried spices/herbs as well.
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Хобби
Sarap nyan. Thank you for sharing recipes ☺️☺️☺️
Love your technique based cooking! You're refining Filipino food for all of us
Maraming salamat po! 🥰
Hello friend! As expected, your fired chicken recipe looks so delicious today!!!! Thank you so much for always sharing delicious recipes! I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day!
Thank you so much! Appreciate the kind words! I'll see you soon!
Sobrang Crispy! 😍 Nagutom ako bigla Chef C! 😋
Thank you Boss Doc!😍
Kuyaaa! Kagutom ito 🥺
Salamat po Ate Gen!😊
Sarap naman nyan kuya christian! Galing👍🏿💕👏👏
Thank you po Kuya Maks and Ate Trieth!😍
Yummy!
Eeeeeh! Thank you!😁
Chef solid ang lasa. Sinubukan ko!
Thank you 🥰🥳
Maraming salamat po Sir Raymond sa panunuod at pag-try ng ating recipe! Much appreciated po! Keep safe po lagi and God bless! :-)
Dry brining really worked here well, that made the chicken skin crispy and maintained the natural moisture of its interior. Thanks for this amazing recipe and for the easy to follow cooking instructions, your voice over - clear and soothing. Luv the big pan that you used and its lid, great for frying! I'm sure your family really enjoyed this...so tasty! All the best. God bless you and your family.
Thank you very much po! Yes po the kids really loves it po! 😊 Appreciate you sharing your thoughts po about this recipe.😍 Can't believe I got the courage to do that voice over nga po eh 😅😅 I guess it wasn't so bad din namn po pala after all 😅 Will try to make improvements din next time. Keep safe po lagi and God bless! 🥰
Elegant skin yummy
Thank you po Madamè! Was visiting your place and Can't help but notice your video on changing racket overgrip! Wish I could do that as nice as you did!😍😍😍 #bigtennisfantoo 😁
Love that crisp sound of the skin! Moist and succulent sa loob! Perfectly cooked!
Love watching your videos chef. Sa iisang recipe pa lang dami nang matututunang teknik.
Great cooking chef!
Thank you Chef Raki! 😍😍😍 Appreciate you watching! Super thank you! 😍😍😍
Wow, that's perfect
Well presented
Thanks for sharing
Thank you! Cheers!
Yummy chef,galing po try ko po ito thanks for sharing your recipe po☺️☺️
Thank you po Chef April!😍
Yum
Thank you Momo!😁
Ganda ng voice over🤪
Wow looks yummy...sending support keep blogging.
Salamat po! See you! 😊
Sarap naman nito chef! Thank you sa sobrang detailed na video :)
Thank you po Chef! Appreciate it po!😍
wow yummy and looks so ctunchy see yah.
Maraming salamat po! 😊
Yummy. PNG pulutan Yan idol... Done
Salamat po Sir! See you there! 🥰
Superb recipe, nicely presented and explained! congratulations Chef C! this is more than just a fried chicken..Sooo delightful!
all the best to your channel Chef C! You have my full support! keep it up!
Thank you much Chef Morris! I am truly humbled and honored, almost speechless! 🥰
@@chef_morrisdanzen Thank you so much po Chef!
Chef C! Paorder!!!!! Wala akong time mamili at magluto hahahaahha. PM kiita
Lika chef mag-collab na tayo at lagyan natin ng stuffing na kimchi fried rice at espresso ang ating whole roasted chicken! 😁
Hi sir labis po akong natutuwa habang pinanunuod ko Ang videos mu sa pagluluto nyu NG Manok aba ehh tiyak po ako na malinamnam po Ang iyung chicken,any way I have a little kingdom please I want make it bigger thank you very much for your support and consideration God bless you and your family
Salamat po! See you there! 😊
grabe chef C! mukhang ako naman ang nabiktima ng fried chicken mo ngayong hating gabi hahahahe npanood ko na to nung bagong upload pero dumaan sa feed ng YT ko "watch again" sabi hahah kaya pinanood ko ulit hahahah ayun ginutom nanaman ako ng wala sa oras , isa sa pinaka madalaing proseso ng fried chicken ito chef at para sakin pinaka masarap , wala padin tatalo sa classic style and technique tulad nito. mabuhay ka chef! sanay madami ka pang maibahagi saming mga taga panood mo! Godbless at ingat palagi!
hahaha Naku Chef mukhang sa hating gabi ata tayo ginugutom sa kakabrowse natin hahaha Anyway, maraming salamat po Chef! Ito naman po ay based din lang sa ginagawa ko mismo sa aming tindang fried chicken. Just want to share this method and the techniques associated dito, sa ingredients naman kasi I'm sure iba-iba tayo ng preferences din, so simpleng patis/asin combo lang ito para ung lasa talaga ng chicken ang lumabas dito. So un chef, maraming salamat ulit, very much appreciate ko ang iyong insights sa videong ito. Rest assured na I will be sharing as much as I can sa aking kaunting nalalaman at na-experience. I continue to be a student sa ating craft, and I desire to learn din from you, kay Chef Raki at iba pang katulad nyo na passionate at dedicated sa kanilang craft. More power and God bless!
how to make the chicken inside moist????
Hi!chef bulak is here umm yummy max style fried chicken mo pahingi na lang po .. #chef morris
Hello Chef! See you there! Thank you! 😊
Sarap naman nyan chef... Nice video tutorial chef... Sana makapasyal kau s kusina ko.. Salamat po
Maraming salamat po Chef! See you soon in your kitchen! More power!
alergic po ako sa patis sir pwede po salt nalang
Yes pwede po yan kahit salt lang or any other spices of your choosing po.😊
Chef C kayo po ito tama? :)
Hi po Madame Maey! Yes po! 😊 Thank you po!
kwality lodi!
Salamat po! 😊😊
Salamat po!😊
Galing same tlga sa maxs, thanks for sharing po, pls support our channel din po, thank you 😊
Salamat po! Appreciate it po! Will see you soon! 🥰
Hindi maki asin ang chicken