Shakey’s-Style Chicken Mojos: Ultimate Copycat Recipe Guide
Recreate Shakey’s iconic Chicken Mojos at home with a crispy coating, tender chicken, and golden potatoes everyone will fight over.
Shakey’s-Style Chicken Mojos: The Ultimate Homemade Copycat Recipe
If you’ve ever savored a bite of Shakey’s Chicken Mojos—those perfectly golden, seasoned potato slices served alongside juicy fried chicken—you know there’s nothing quite like recreating this legendary dish at home. This comprehensive guide brings you a tested, flavor-packed copycat recipe, detailed cooking tips, and everything you need to wow your friends and family with your own batch of iconic Chicken Mojos.
About Shakey’s Chicken Mojos
Shakey’s Chicken Mojos have earned cult status among fried chicken lovers and pizza fans alike. The magic lies in their signature breading—crispy, herby, and just salty enough—coating both the chicken and the distinctively sliced potato rounds. Served hot and fresh, they are a must-have with any Shakey’s meal and have inspired countless copycat recipes worldwide.
What Are Chicken Mojos?
Chicken Mojos are a two-part indulgence:
- Buttermilk-marinated fried chicken: Tender on the inside, with a deeply savory and crunchy coating.
- Coated potato rounds (“mojos”): Russet potatoes cut into thick discs, seasoned, breaded, and fried until crispy.
Both elements use the same seasoned flour and egg mixture, giving every bite a familiar Shakey’s flavor profile.
Ingredients Needed for Shakey’s Chicken Mojos Copycat
To recreate that classic Shakey’s taste and texture, gather these ingredients:
- 2 large russet potatoes, scrubbed and sliced into 1/4-inch thick rounds
- 1–2 lbs chicken pieces (drumsticks and thighs recommended)
- 2 large eggs
- 3/4 cup milk (or buttermilk for extra tenderness)
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1 teaspoon seasoned salt
- Vegetable oil for frying (enough for 2–3 inches in your skillet)
Preparation Steps
Follow these simple steps for crispy, golden perfection:
1. Prepare Potatoes
- Scrub and wash the potatoes thoroughly. No need to peel; the skins add extra texture and nutrition.
- Slice potatoes into even, 1/4-inch thick rounds (mojo style).
- Soak slices in cold, salted water for at least 30 minutes to remove starch—this helps the mojos fry up extra crisp.
2. Marinate Chicken
- Pat chicken pieces dry. For best flavor, lightly season with salt and pepper.
- Optional: Marinate in buttermilk for at least 1–2 hours or overnight in the fridge. This step is key for juicy chicken.
3. Mixing the Breading
- In a medium bowl, whisk together eggs and milk (or buttermilk).
- In a large, shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, paprika, oregano, basil, parsley, and seasoned salt.
4. Bread the Potatoes and Chicken
- Drain and pat potato slices completely dry with paper towels.
- Dip each potato slice in the egg mixture, then dredge in the seasoned flour, pressing the coating on well.
- For the chicken, dip each piece in the egg mixture, then dredge in the seasoned flour. For extra-crispy chicken, repeat the process (double dipping) for both the chicken and potatoes.
5. Heating Oil for Frying
- Heat oil in a heavy skillet or deep fryer to 350°F (175°C).
- A thermometer is recommended to keep the temperature consistent. This ensures even browning and prevents sogginess.
6. Frying
- Fry chicken pieces in batches, turning as needed, for 12–14 minutes or until golden and cooked through (internal temp 165°F/74°C).
- Fry potato mojos in batches until they turn golden brown and crisp, about 3–5 minutes per batch. Avoid overcrowding the pan.
- Drain with a slotted spoon onto paper towels to absorb excess oil.
7. Serving
- Serve chicken and mojos hot, with your favorite dipping sauces or classic gravy.
- Popular sides include ranch, ketchup, or homemade garlic dip.
Shakey’s Mojo Breading Secret: Why Double Dredging Matters
What sets Chicken Mojos apart is their thick, flavorful crust. Shakey’s achieves this using a double-dredge method: dip in egg-milk mixture, then in seasoned flour, repeat the process for extra crunch. This not only locks in moisture but also delivers that signature crispiness with every bite.
Cheat Table: Breaded Potatoes vs. Breaded Chicken
| Feature | Mojos (Potatoes) | Chicken Pieces |
|---|---|---|
| Soak before breading? | Yes, in salted water | No, but marinate in buttermilk for juiciness |
| Egg dip? | Yes | Yes |
| Seasoned flour? | Same as chicken | Same as mojos |
| Double dip? | Recommended for extra crunch | Recommended for juiciness and crust |
| Frying time | 3–5 minutes | 12–14 minutes |
Tips for Success: Making the Best Chicken Mojos at Home
- Thoroughly dry potatoes before breading to prevent oil splatter and ensure crispiness.
- Do not overcrowd the frying pan—work in manageable batches.
- Maintain steady oil temperature for perfect golden brown results.
- For extra seasoned flavor, sprinkle additional seasoned salt over hot mojos as soon as they come out of the fryer.
- If you don’t have buttermilk, add a teaspoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes as a substitute.
- For oven-baked mojos, place breaded potatoes on a greased rack set over a baking sheet and bake at 425°F (218°C) for 25–30 minutes, flipping halfway.
Serving Suggestions
- Pair mojos and chicken with classic dipping sauces: ranch dressing, honey mustard, garlic aioli, or spicy ketchup.
- Serve with coleslaw, steamed vegetables, or a fresh green salad for a full meal.
- Mojos are great as party bites or as a side for pizza night.
- For an authentic Shakey’s experience, serve in a big basket lined with parchment paper.
Frequently Asked Questions (FAQ)
Q: What type of potatoes make the best mojos?
A: Russet or Idaho potatoes are best. Their high starch content results in a crispy outside and fluffy interior.
Q: Can I bake the mojos instead of frying?
A: Yes, place breaded mojos on a wire rack over a baking sheet, spray with oil, and bake at 425°F (218°C) for 25–30 minutes, flipping halfway.
Q: How do I store and reheat Chicken Mojos?
A: Store cooled mojos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) until crispy. Avoid microwaving for best texture.
Q: What dipping sauces work best?
A: Ranch dressing, creamy garlic dip, barbecue sauce, or honey mustard are all popular choices.
Q: Can I make the breading gluten-free?
A: Substitute the all-purpose flour with your preferred gluten-free flour blend. Adjust seasoning to ensure flavor is maintained.
Extra Pro Tips
- Buttermilk marinade not only adds flavor but helps tenderize the chicken.
- Adjust the seasoning to your taste; add cayenne for heat.
- For a thicker crust, alternate between egg bath and flour {three coats}.
- Let breaded potatoes and chicken rest for 5–10 minutes before frying to help the coating stick.
Nutrition Information (Approximate per Serving)
| Item | Calories | Carbohydrates | Protein | Fat |
|---|---|---|---|---|
| Chicken piece (fried) | 250 | 6g | 24g | 14g |
| Potato mojos (5 pieces) | 180 | 28g | 3g | 6g |
*Values are estimates and will vary based on ingredient quantities and frying time.
Why Make Chicken Mojos at Home?
- Enjoy the legendary flavor anytime, even if you live far from a Shakey’s restaurant.
- Control the quality of ingredients and seasonings to your liking.
- Impress guests at parties or family meals with a crowd-pleasing favorite.
Customize Your Chicken Mojos
- Add a pinch of cayenne or chili powder to the breading for spicy mojos.
- Swap chicken for boneless tenders or wings.
- Experiment with seasoning blends—try smoked paprika, rosemary, or thyme.
Frequently Asked Questions (FAQs)
Q: Is this recipe the original Shakey’s version?
A: Shakey’s original recipe is proprietary, but this copycat formula is widely praised for matching the flavor and crunch of the restaurant favorite.
Q: What oil is best for frying mojos and chicken?
A: Use vegetable oil, canola oil, or peanut oil—any with a high smoke point.
Q: Can I freeze leftover mojos?
A: Yes. Arrange cooked, cooled mojos on a tray to freeze individually, then transfer to a freezer bag. Bake or air fry straight from frozen to reheat.
Final Thoughts
With this detailed guide, you can confidently recreate Shakey’s-style Chicken Mojos anytime. The combination of juicy fried chicken and crispy potato mojos, paired with your favorite dips, brings restaurant magic to your own kitchen. Experiment with spices, serve with hearty sides, and enjoy one of the most beloved American comfort foods—no delivery necessary!
