I have another treat for the shakeys fans out there.
I came across this on a search binge and what a find
I tried attaching this a link but got an error message
so try cut and paste in browser window.http://news.google.com/newspapers?nid=1368&dat=19881215&id=paNRAAAAIBAJ&sjid=nhIEAAAAIBAJ&pg=5888,4081280
Its a recipe given Milwaukee Sentinel December 15, 1988
by the one and only Tom Miller, former legacy owner of the Shakeys in West Ellis. They annually make the mojo potatoes for the state fair.
Tom Miller, owner sent the recipe. Although the breading recipe, a seasoned flour that lightly coats the chicken is secret, Miller gave the marinade ingredients and directions on how to prepare the chicken at home.
Shakey's Golden Fried Chicken
3 T beef bouillon
3 T oregano
3 T black pepper
3 T garlic powder
6 T salt
1/2 gallon cold water
8-9 piece chicken, cleaned
Seasoned flour to coat
Combine seasoning and mix with water to make a marinade.
Marinate chicken 24-36 hours in refrigerator.
When ready to cook, rinse off marinade and discard.
Coat chicken with seasoned flour mixture and deep fat fry in 325 degree oil for 11 minutes.
makes 4-5 servings
* I do recall seeing beef boullion next to the Lawry's food service bucket of seasoning (Modesto, McHenry Ave location), but I assumed this was for the spaghetti sauce not the chicken
* 9 piece cut would be the vintage KFC cut. The keel is separated from the chicken breast.
* I've seen mentioned that the "Kentucky Colonels" is the right breading but I've tried it a couple of times and it wasn't right.
* For mojos GM AP was perfect but had to use fine popcorn salt.
* 11 minutes tends to indicate pressure frying times
* Henny Penny pressure fryers were used by Shakeys restaurants.
In addition to that I thought I might mention that the The Millers have another business, Baker’s Quality Pizza Crusts in Waukesha, which began as the commissary supplying crusts to the numerous Shakey’s restaurants in the area
but now supplies other restaurants. Also, they expect to return yearly to State Fair to sell Mo-Joes and pizza.
But to my knowledge current shakeys out west use Pizza blends, now owned by C&H Gunther and White Lily flour.