Ingredients
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-
8 - 12
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-
2
-
-
12
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3
-
4
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1 1/2
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-
1 3/4
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1 1/3
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4
-
3
-
1 1/4
Directions
Shakey’s Famous Chicken & Mojos (Copycat), My reverse-engineered recipe for Shakey’s original fried chicken with crispy potatoes It can be labor-intensive and messy (you will dirty a few dishes), but it will be so worth it PLEASE NOTE: The Nutritional Information listing here is inaccurate — since only a fraction of flour and salt actually end up in the finished product So be aware — the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!, Not even close the Shakys Mojos I grew up with I’ll try a different recipe , Tried nosh recipe not good just bland not original recipe
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Steps
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1
Done
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Note: This Recipe Requires a Total of 7 Tablespoons Lawry's Seasoned Salt (make Sure You Have Enough on Hand Before Preparing Recipe, or Halve Recipe to Accommodate). (step One): Rinse and Blot Chicken; Wash and Scrub Potatoes; Cut Potatoes Between 1/4-Inch to 1/3-Inch Rounds (about the Width of a Mc Donald's French Fry; Discard Potato Ends. |
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2
Done
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Mix the Chicken and Potato Brine Ingredients in a 3 Quart Saucepan (with an Accompanying Lid) Until Dissolved; Place Potato Slices in a Smaller Saucepan With an Accompanying Lid; Pour Enough Prepared Brine to Just Cover Potatoes, Then Cover; Place Chicken Pieces Into 3 Quart Saucepan With Remaining Brine and Cover; Transfer Marination Saucepans Into Refrigerator; Marinate Chicken and Potatoes Between 2-4 Hours; Meanwhile, Combine the Breading Ingredients Well, in a Large Sealable Container, Such as a Glad Food Storage Container or a Ziploc Bag; Break Up Clumps With a Wire Whisk; Seal the Container With Mixture; Shake Well Until Thoroughly Combined. |
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3
Done
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Remove a Handful of Potatoes from Brine; Place Potatoes Into the Breading Mixture Container; Seal Container Firmly; Shake Gently in All Motions to Thoroughly Coat Until Evenly and Generously Breaded; Transfer Breaded Potatoes Onto a Platter; Repeat Procedure With Remaining Potatoes (don't Bread Chicken Yet). |
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4
Done
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Add the Manufacturer's Recommended Amount Frying Oil For Deep-Frying (use Canola Oil); Place Deep-Fryer Basket Into Place in Deep-Fryer; Preheat Fryer to 350f (or Preheat Enough Fat to Immerse Chicken Completely in Deep Heavy Stovetop Pot to 350f, Using a Standard Deep-Fryer Thermometer to Gauge). |
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5
Done
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Elevate and Secure the Deep-Fryer Basket; Place Breaded Potatoes Into Basket; Lower Basket; Fry Potatoes For 2 Minutes; Raise Basket to Drain; Using Tongs, Remove Hot Potatoes; Add Potatoes in Increments Into the Breading Once Again; Seal and Shake Until Potatoes Are Evenly/Thoroughly Coated; Transfer Re-Dredged Potatoes Onto Previous Platter to Absorb Breading Again, Until All Chicken Is Fried. |
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6
Done
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Remove 1-3 Pieces Chicken from Brine; Place Chicken Into Breading Container; Seal Container Firmly; Shake Container Gently in All Motions to Thoroughly Coat Chicken Until Evenly and Generously Breaded; Repeat Wit Remaining Chicken; Transfer Onto Another Platter; Allow Breaded Chicken to Absorb the Breading For a Few Minutes. |
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7
Done
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Carefully Drop Each Piece Breaded Chicken One at a Time, Gently Into the Deep-Fryer With Basket Immersed, Without Crowding (if a Standard Size Home Fryer Is Used, Add No More Than 2-3 Pieces at a Time), Turning Once Halfway Through Frying Duration). |
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8
Done
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Fry Chicken About 13-15 Minutes, Until Golden Brown and Fully Cooked, Depending on Chicken Portions/Sizes (juices Should Run Clear When Chicken Is Done); Drain Chicken on Paper Towels; Maintain Frying Fat Temperature For Each New Batch Until All Chicken Is Fried; Keep Chicken Warm in Preheated 170f Oven. |
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9
Done
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Raise and Secure Deep-Fryer Basket; Add the Potatoes Once Again Into Basket; Lower Basket Slowly Into Hot Oil; Fry Potatoes Until Golden Brown and Crispy, About 3 Minutes. |
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10
Done
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Serve Chicken and Potatoes With Desired Condiments and Enjoy! |
