Shakey's Famous Chicken & Mojos (copycat)

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 -12 pieces fresh bone-in chicken
• 2 lbs russet potatoes, cut into 1/3-inch rounds
• 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 vinegar
• 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
• pure canola oil

Recipe

• 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 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 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 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 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 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 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 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 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 serve chicken and potatoes with desired condiments and enjoy!