Best 3 Shakeys Mojo Potatoes Recipes
Craving for a crispy, flavorful and addictive potato dish? Look no further than Shakey's Mojo Potatoes! This iconic side dish from the famous pizza chain has captured the hearts of many food enthusiasts with its irresistible taste and aroma. Whether you're a seasoned cook or just starting out in the kitchen, this article will guide you through the process of creating your own version of Shakey's Mojo Potatoes in the comfort of your own home. Get ready to tantalize your taste buds with this easy-to-follow recipe, which promises to deliver a restaurant-quality dish that will leave you and your loved ones craving for more.
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SHAKEY'S STYLE POTATO MOJOS RECIPE
Shakey's Style Potato Mojos Recipe - These Mojos are seasoned potato rounds that are deep-fried and best paired with fried chicken.
Provided by Ed Joven
Categories Appetizer
Time 25m
Number Of Ingredients 4
Steps:
- Cut the unpeeled potatoes into thin slices, about 1/4 inch thick. If you want it to be crispy, cut them thinner. I prefer to cut it a little thicker.
- In a large frying pan, pour 2 cups oil (about one inch deep)-heat oil over medium heat. When the water sizzles across the top, you are ready to fry. While heating the oil, dip each potato slices in milk and coat with the fried chicken breading mix.
- Carefully drop potatoes into the oil right away and fry for 3 minutes on each side or until golden brown. Do not overcrowd the pan and adjust heat as necessary.
- Remove and drain on a plate with a paper towel. Serve with Mayo-ketchup dip or cheese whiz.
Nutrition Facts : ServingSize 5 pieces, Calories 315 kcal, Carbohydrate 30 g, Protein 3 g, Fat 12 g, Fiber 2.8 g, Sodium 550 mg
SHAKEY'S MOJO POTATOES
I don't know if you remember Shakey's Pizza but they would serve these potatoes with their famous Chicken and it was so good!! The best pizza and chicken with potatoes EVER!! Make them and let me know what you think!!
Provided by babygirl65
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference)
- Cut each potato into 1/4" rounds.
- Heat oil to 375°F
- Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking)
- Dip each potato wedge into the milk (can add egg if you want), then dredge thoroughly in the seasoned flour mixture.
- Deep fry wedges without overcrowding, until crisp and golden.
- Drain on paper towels and serve.
Nutrition Facts : Calories 676.5, Fat 2.3, SaturatedFat 0.9, Cholesterol 4.3, Sodium 49.7, Carbohydrate 146.5, Fiber 14, Sugar 4.7, Protein 18.8
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!
Provided by The Spice Guru
Categories Chicken
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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).
- 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).
- 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.
- 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.
- 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).
- 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.
- 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.
- SERVE chicken and potatoes with desired condiments and enjoy!
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for making crispy, golden-brown mojo potatoes. They have a high starch content, which helps them to crisp up nicely in the oven.
- Cut the potatoes into even-sized pieces: This will help them to cook evenly.
- Soak the potatoes in cold water for at least 30 minutes: This will help to remove excess starch and make the potatoes crispier.
- Use a large baking sheet: This will give the potatoes plenty of room to spread out and crisp up.
- Don't overcrowd the baking sheet: If the potatoes are too close together, they will steam instead of crisp up.
- Preheat the oven to 425 degrees Fahrenheit: This will help the potatoes to cook quickly and evenly.
- Bake the potatoes for 20-25 minutes, or until they are golden brown and crispy: Be sure to flip the potatoes halfway through cooking.
- Season the potatoes with mojo sauce: You can make your own mojo sauce or use a store-bought variety. Be sure to toss the potatoes in the sauce until they are evenly coated.
Conclusion:
Shakey's Mojo Potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy, golden-brown, and full of flavor. With just a few simple ingredients, you can make these potatoes at home in no time. So next time you are looking for a tasty and satisfying side dish, give Shakey's Mojo Potatoes a try. You won't be disappointed!
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