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yumminess to the bones

A popular Filipino Restaurant chain has made its way here in my (current) side of the world. While most of my fellow kabayans (countrymen) have flocked in to get a taste of its finger lickin' sarap to the bones fried chicken, I myself have not. I think I feel quite overwhelmed at hearing my friends and colleagues say that with the influx of diners, the staff can't keep up, thus the long wait for an available table, for someone to take your order and for it to finally come.
Knowing it could be quite while before I can join the flock, I was happy to have found a copy cat recipe for the chain's famous no breading, juicy on the inside, crispy on the outside chicken.

Max's Style Fried Chicken

ingredients:
- 1 whole chicken halved
- salt and pepper

how to:
- wash the chicken halves and pat dry wiht paper towels
- season with salt and pepper
- steam the chicken halves for 30 minutes
- let rest, preferably overnight in the fridge
- after leting the chicken rest, season with a bit more salt and pepper
- deep fry until golden brown



the original recipe called for the chicken to be twice fried - I skipped that part and just fried it once, it still turned out great if i may say so. Juicy succulent chicken with a crispy skin even without the breading!!
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