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    You are in: Home / Recipes / Shakey's Famous Chicken & Mojos (Copycat) Recipe
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    Shakey's Famous Chicken & Mojos (Copycat)

    Shakey's Famous Chicken & Mojos (Copycat). Photo by The Spice Guru

    1/1 Photo of Shakey's Famous Chicken & Mojos (Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hr

    The Spice Guru's Note:

    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!

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    Units: US | Metric


    • 8 -12 pieces fresh bone-in chicken



    • 12 cups cold water
    • 3 tablespoons Lawry's Seasoned Salt (no exceptions!)
    • 4 teaspoons fine sea salt
    • 1 1/2 teaspoons citric acid (or 3 tablespoons white vinegar)




    1. 1
      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 McDonald's french fry; DISCARD potato ends.
    2. 2
      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.
    3. 3
      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).
    4. 4
      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 350°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 350°F, using a standard deep-fryer thermometer to gauge).
    5. 5
      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.
    6. 6
      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.
    7. 7
      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).
    8. 8
      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 170°F oven.
    9. 9
      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.
    10. 10
      SERVE chicken and potatoes with desired condiments and enjoy!

    Ratings & Reviews:

    • on August 11, 2013


      I only made the potatoes but they were great. Will try the chicken sometime soon. Served with burgers. YUM.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2014

      Haven't yet tried this but, having worked at shakeys and being in charge of doing the chicken for a while, I know that the brine mix had a LOT of celery salt in it. The recipe would do much better adding some. We also would marinate the chicken at LEAST 24 hours before frying. Not sure 2-4 hours is enough.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shakey's Famous Chicken & Mojos (Copycat)

    Serving Size: 1 (856 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 986.2
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 8.8 g
    Cholesterol 150.0 mg
    Sodium 2505.8 mg
    Total Carbohydrate 124.3 g
    Dietary Fiber 7.6 g
    Sugars 2.0 g
    Protein 48.1 g

    The following items or measurements are not included:

    Lawry's Seasoned Salt

    Lawry's Seasoned Salt

    Accent seasoning

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