Skip to main content

Craving For Max's Spicy Chicken

Some like it HOT! fried chicken

Max's Restaurant, the home of the famous "sarap to the bones" fried chicken introduces its newest mouthwatering Max's Spicy Chicken. Its definitely hot and delish as it is enhanced with a special chili pepper seasoning that will make you yearn for more.


"Customers can now enjoy a spicy, "sarap to the bones" fried chicken with the new Max's Spicy Chicken. Head to your nearest Max's Restaurant, try our new Max's Spicy Chicken, and have a great dining experience," said Paolo Serrano, Max's Restaurant National Business Unit Head.

An 8-pcs Max's Spicy Chicken Family Platter costs only P529 or you can opt to order the Spicy Chicken Platter Bundle for only P1,399 which includes 8-pcs Spicy Chicken, choice of bestselling soup, large plain rice, four glasses of iced tea, four Caramel Bar Ice Cream, and one plushie toy. The platter bundle is good for four pax.


And spicy food is quite addicting so Max's is also highlighting another "hot" offering- Honey Glazed Chili Crispy Pata. Think crispy pata made special by adding some aromatic chili, garlic and ginger, and then generously drizzled with local honey. You won't make any mistake in ordering the Honey Glazed Chili Crispy Pata.



Max's Spicy Chicken and Max's Honey Glazed Chili Crispy Pata are available in all Max's Restaurant branches nationwide. You can also visit www.maxschicken.com for the complete list of menu.


Comments

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.