Fried Chicken ala Max’s

Method

1. In a large pot, combine the water, onion, garlic, bay leaves, salt and peppercorns and bring to a boil.
2. Add the chicken and reduce to a gentle simmer.
3. Poach until the thickest breast and thigh each reach 75°C for 30 seconds, keeping the probe clear of bone; start checking after 30–40 minutes and cook longer if needed.
4. Remove the chicken and drain very well.
5. Place on a rack and let air-dry in the refrigerator, uncovered, for several hours or overnight.
6. Heat enough oil in a deep or wide pan to come at least halfway up the chicken, to about 180°C / 350°F.
7. Carefully fry the chicken, turning occasionally, until the skin is deep golden and very crisp, about 10–15 minutes.
8. Drain, rest briefly, then chop into serving pieces.
9. Serve with banana ketchup and Worcestershire sauce or soy-calamansi dip.