Max’s Style Fried Chicken


  1. ¾ kg (3 pc) chicken leg and thigh
  2. 4 cloves garlic, crushed
  3. 1 medium onion, sliced
  4. 3 pc bay leaves
  5. 1 tsp UFC Whole Pepper, cracked
  6. 1-2 tsp UFC Iodized Salt
  7. 3 cups GOLDEN FIESTA Palm Oil
  8. 4-5 cups water




  1. Marinate chicken in Datu Puti Fish Sauce and calamansi for about an hour or overnight in the refrigerator. Drain.
  2. Combine water, garlic, onion, bay leaves , UFC Salt and  UFC Pepper.  Allow to simmer .  Add chicken. Cover and simmer for 15 minutes.  Drain and pat dry.
  3. Heat Golden Fiesta Oil. Deep-fry chicken until golden brown on both sides. Serve with dip (mix together).