Recreating Shakey's mojos at home was always incredibly difficult. How do they get their distinct flavor? How does the breading get a crispy coating that gets delightfully soggy in parts?
After a few tests, we found that Ferna breading mix was the definite winner. The texture was spot-on, right in between crispy and soggy that the breading would wrinkle in some parts. The flavor from the seasoning reminded us of KFC’s own umami bomb. Plus, the overall appearance it gave the mojos could make you pass it off as the real thing.
For the dips, use Lady’s Choice Classic Caesar for Shakey's Zesty Caesar; use Lady’s Choice Ranch Dressing for Garlic Ranch.
Combine eggs and water in a big mixing bowl. Whisk until combined. Add potato slices and stir until all pieces are coated. Let potatoes soak in the mixture while you prepare the oil.
Heat oil in a wok or heavy-bottomed pot until 350°F. Prepare a metal rack or a plate lined with paper towels. Set up a breading station and fill a baking tray with the breading mix.
Dredge potato slices in the breading mix. Working in batches, drop the potatoes into the hot oil and fry for 3–4 minutes. Transfer to the rack or lined plate to drain excess oil.
Transfer to a serving plate or low bowl. Serve hot with Caesar or ranch dressing (or both).