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Shakey’s Famous Chicken & Mojos: A Copycat Recipe

The scent of Shakey’s Chicken & Mojos is pure nostalgia for me. Growing up, it was the ultimate treat—golden, crispy chicken alongside those perfectly seasoned, crunchy potato rounds. Birthday parties, family celebrations, even just a random Tuesday night felt special with that red and white box on the table. I remember sneaking extra mojos when no one was looking and the satisfying crunch of the chicken skin, a symphony of flavors that still takes me back to simpler, happier times. Now, I’m excited to share a recipe that brings that beloved taste of childhood right to your kitchen.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 4 hours 5 minutes (including marinating)
Servings: 4-6
Yield: Varies depending on chicken piece size
Dietary Type: Not specified

Ingredients

CHICKEN

8-12 pieces fresh bone-in chicken

POTATOES

2 lbs russet potatoes, cut into 1/3-inch rounds

CHICKEN AND POTATO BRINE

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

BREADING

1 3⁄4 cups pre-sifted all-purpose flour
1 1⁄3 cups cornstarch
4 tablespoons Lawry’s Seasoned Salt (no exceptions!)
3 tablespoons fine cornflour or 3 tablespoons masa harina flour
1 1⁄4 teaspoons ground black pepper
1⁄2 teaspoon Accent seasoning
1⁄2 teaspoon ground turmeric
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon paprika

DEEP-FRYING OIL

Pure canola oil

Equipment Needed

3-quart saucepan with lid
Smaller saucepan with lid
Large sealable container (e.g., GLAD food storage container or Ziploc bag)
Wire whisk
Deep fryer (or deep, heavy stovetop pot)
Deep-fryer basket
Standard deep-fryer thermometer (if using stovetop pot)
Platters
Tongs
Paper towels
Preheated oven

Instructions

Prepare the Chicken and Potatoes: Rinse and blot the chicken pieces dry. Wash and scrub the potatoes thoroughly. Cut the potatoes into rounds approximately 1/3-inch thick (about the width of a McDonald’s french fry). Discard the potato ends.
Make the Brine: In a 3-quart saucepan (with a lid), mix the cold water, Lawry’s Seasoned Salt (3 tablespoons), fine sea salt, and citric acid (or white vinegar) until all ingredients are completely dissolved.
Brine the Potatoes: Place the potato slices in a smaller saucepan with a lid. Pour enough of the prepared brine to just cover the potatoes. Cover the saucepan.
Brine the Chicken: Place the chicken pieces into the 3-quart saucepan with the remaining brine. Cover the saucepan.
Marinate: Transfer both saucepans (chicken and potatoes) into the refrigerator. Marinate the chicken and potatoes for 2-4 hours.
Prepare the Breading: While the chicken and potatoes are marinating, combine the all-purpose flour, cornstarch, Lawry’s Seasoned Salt (4 tablespoons), cornflour (or masa harina flour), ground black pepper, Accent seasoning, ground turmeric, cayenne pepper, and paprika in a large sealable container (like a GLAD container or Ziploc bag). Break up any clumps with a wire whisk. Seal the container and shake well until the mixture is thoroughly combined.
First Potato Breading: Remove a handful of potatoes from the brine. Place the potatoes into the breading mixture container. Seal the container firmly and shake gently in all directions to thoroughly coat the potatoes until they are evenly and generously breaded. Transfer the breaded potatoes onto a platter.
Repeat Potato Breading: Repeat the breading procedure with the remaining potatoes. Do not bread the chicken yet.
Heat the Oil: Add the manufacturer’s recommended amount of frying oil for deep-frying (use canola oil) to your deep fryer. Place the deep-fryer basket into the fryer. Preheat the fryer to 350°F (or preheat enough fat to immerse the chicken completely in a deep, heavy stovetop pot to 350°F, using a deep-fryer thermometer to monitor the temperature).
First Potato Fry: Elevate and secure the deep-fryer basket. Place the breaded potatoes into the basket. Lower the basket into the hot oil. Fry the potatoes for 2 minutes. Raise the basket to drain.
Double Breading the Potatoes: Using tongs, remove the hot potatoes and add them in increments back into the breading container. Seal and shake until the potatoes are evenly and thoroughly coated again. Transfer the re-dredged potatoes onto the previous platter to absorb the breading further, until all the chicken is fried.
Bread the Chicken: Remove 1-3 pieces of chicken from the brine. Place the chicken into the breading container. Seal the container firmly and shake gently in all directions to thoroughly coat the chicken until it is evenly and generously breaded. Repeat with the remaining chicken. Transfer the breaded chicken onto another platter. Allow the breaded chicken to absorb the breading for a few minutes. This helps the breading adhere better during frying.
Fry the Chicken: Carefully drop each piece of breaded chicken, one at a time, gently into the deep-fryer with the basket immersed, without overcrowding. If using a standard-size home fryer, add no more than 2-3 pieces at a time. Turn the chicken once halfway through the frying duration.
Chicken Fry Time: Fry the chicken for about 13-15 minutes, until it is golden brown and fully cooked, depending on the chicken portions and sizes. The juices should run clear when the chicken is done. Drain the chicken on paper towels. Maintain the frying fat temperature for each new batch until all the chicken is fried. Keep the fried chicken warm in a preheated 170°F oven.
Final Potato Fry: Raise and secure the deep-fryer basket. Add the potatoes once again into the basket. Lower the basket slowly into the hot oil. Fry the potatoes until they are golden brown and crispy, about 3 minutes.
Serve: Serve the chicken and potatoes with your desired condiments.

Expert Tips & Tricks

Don’t Skip the Brine: The brine is crucial for both flavor and moisture. It infuses the chicken and potatoes with seasoning and helps keep them juicy during frying.
Double Dredge the Mojos: The double dredging of the potatoes is key to getting that signature crispy texture. Don’t skip this step!
Temperature Control is Key: Maintaining the correct oil temperature is essential for even cooking and crispy results. Use a deep-fry thermometer to monitor the temperature if using a stovetop pot.
Don’t Overcrowd the Fryer: Overcrowding the fryer will lower the oil temperature and result in soggy chicken and potatoes. Fry in batches.
Rest the Chicken: Allowing the breaded chicken to rest for a few minutes before frying helps the breading adhere better.
Adjust Seasoning to Taste: While the recipe specifies using Lawry’s Seasoned Salt, you can adjust the amount of other seasonings to your preference.
Use Quality Oil: Choose a high-quality canola oil for the best flavor and frying results.

Serving & Storage Suggestions

Serve the Shakey’s Chicken & Mojos immediately for the best taste and texture. Arrange the crispy chicken pieces on a platter alongside a generous serving of the golden-brown mojos. Offer a variety of dipping sauces, such as ketchup, gravy, or ranch dressing, to complement the flavors.

Storage:

Room Temperature: Fried chicken and mojos should not be left at room temperature for more than 2 hours.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the chicken and mojos separately in airtight containers or freezer bags for up to 2 months.

Reheating:

Oven: The best way to reheat fried chicken and mojos is in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and crispy.
Air Fryer: An air fryer is another great option for reheating, as it helps to restore the crispiness. Preheat the air fryer to 350°F (175°C) and cook for 5-10 minutes, or until heated through.
Microwave: While the microwave is the quickest option, it’s not ideal for reheating fried chicken and mojos, as it can make them soggy. If using a microwave, heat in short intervals and be prepared for a less crispy texture.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value*
Calories	750 kcal	38%
Total Fat	40g	62%
Saturated Fat	8g	40%
Cholesterol	150mg	50%
Sodium	2000mg	83%
Total Carbohydrate	75g	25%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	35g	70%

*Based on a 2,000 calorie diet. Note that these values are estimates and can vary depending on the size of the chicken pieces, potatoes, and the amount of oil absorbed during frying.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend and gluten-free cornflour for the breading.
Spicier Chicken: Add more cayenne pepper or a pinch of chili flakes to the breading for a spicier kick.
Herbaceous Chicken: Incorporate dried herbs like thyme, rosemary, or oregano into the breading for a more complex flavor profile.
Sweet Potatoes: Substitute sweet potatoes for russet potatoes for a slightly sweeter and more nutritious mojo variation.
Air Fryer Only: You can adapt this recipe for the air fryer. Bread the chicken and potatoes as directed. Spray generously with oil and air fry at 375°F (190°C) until cooked through and golden brown, flipping halfway through.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes for the Mojos?

A: While russet potatoes are traditionally used, you can experiment with other varieties like Yukon Gold or red potatoes. Keep in mind that different potatoes may have varying textures and cooking times.

Q: Can I marinate the chicken and potatoes for longer than 4 hours?

A: Yes, you can marinate them for longer, even overnight, for a more intense flavor. However, be mindful that the chicken might become too salty if marinated for an extended period.

Q: What can I use if I don’t have Lawry’s Seasoned Salt?

A: Lawry’s is crucial to the flavor profile. If you cannot find it, search online. There is no great substitute.

Q: How do I know when the chicken is fully cooked?

A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the chicken, and it should register 165°F (74°C). Alternatively, you can cut into the chicken near the bone; the juices should run clear, not pink.

Q: My breading keeps falling off during frying. What am I doing wrong?

A: Make sure the chicken is thoroughly dry before breading. Also, allow the breaded chicken to rest for a few minutes before frying to help the breading adhere better. Ensure your oil is at the correct temperature.

Final Thoughts

This copycat recipe for Shakey’s Famous Chicken & Mojos is a labor of love, but the end result is so worth it! The crispy, flavorful chicken and those addictively crunchy mojos will transport you back to happy memories and create new ones with your family and friends. Don’t be afraid to experiment with variations to suit your taste preferences. I encourage you to give this recipe a try and share your feedback! Serve it with a crisp salad or a classic coleslaw for a complete and satisfying meal. Enjoy!

Shakey’s Famous Chicken & Mojos (Copycat) Recipe