Popeyes Chicken & Biscuits is the operating division of AFC Enterprises that oversees its chain of quick-service chicken restaurants. Ranking only behind YUM! Brands' KFC, the chain boats more than 1,800 locations in the US and about two dozen other countries. Popeyes serves up Cajun-style fried chicken, biscuits, po'boys, chicken strips and other fixin's. About 30 locations are company-owned, the rest are operated by franchisees. Al Copeland started the company as a single Chicken on the Run restaurant in New Orleans in 1972. AFC bought the company in 1993.

Popeyes Louisiana Kitchen has introduced Popeyes "Big Easys" as a new permanent menu platform. The offerings include:

• Big Easy Chicken Bowl – Popeyes’ world famous Red Beans and Rice is combined with tasty pulled chicken and Cajun gravy, garnished with a blend of shredded cheeses and parsley. For an extra kick, guests have the option of adding Louisiana brand hot sauce and sour cream, served in convenient, easy-to-open packets. Available for a limited time for $3.49.
• Big Easy Chicken Sandwich – A moist, flavorful and crispy all white-meat chicken breast served with lettuce and tomato on new diamond shaped bread. The sandwich is served with Popeyes’ signature "Delta Sauce," a light, creamy sauce enhanced with Cajun trinity seasonings. Price varies by location.

Popeye's is famous for its spicy cajun chicken and side dishes which include:

• red beans & rice
• mashed potatoes with cajun gravy
• cole slaw
• cajun battered fries
• cajun rice
• biscuits

Popeyes Famous Fried Chicken Ingredients


6 c Vegetable oil
1 tb Salt
1 ts Cayenne pepper
3 Eggs
2/3 c All-purpose flour
2 tb White pepper
2 ts Paprika
1 Frying chicken with skin;


Instructions for Popeyes Famous Fried Chicken

1. Heat the oil over medium heat in a deep fryer or in a wide, deep pan on the stove.

2. In a large, shallow bowl, combine the flour, salt, peppers, and paprika.

3. Break the eggs into a separate shallow bowl and beat until blended.

4. Check the oil by dropping in a pinch of the flour mixture. If the oil bubbles rapidly around the flour, it is ready.

5. Dip each piece of chicken into the eggs, then coat generously with the flour mixture. Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a dark golden brown.

6. Remove the chicken to paper towels or a rack to drain.

Popeye's Biscuits

4 cups Bisquick
4 ounces sour cream
1 cup club soda (at room temperature)
1/2 cup (1 stick) margarine

Heat oven to 375 degrees F.

Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2-inch thickness and cut with cutter. Melt butter and pour half into a casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits.

Popeye's Cajun Gravy

1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 (14 ounce) can beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash dried parsley flakes

Heat vegetable oil in a large saute pan over medium heat. Saute chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.

Combine ground beef and ground pork. Mix with your hands until well mixed.

Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.

Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.

Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.

This is my all time favorite! Forget about side dish... This is a meal on its own! Everytime I visit a Popeye's I make sure to always get this. Goes great with fried chicken! Feel free to add or take away any ingredients to make it to your liking!

Ingredients

    * 1 lb lean ground beef
    * 1/2 cup finely diced bell pepper
    * 1/3 cup diced green onion
    * 1/2 teaspoon garlic powder
    * 1/2 teaspoon dried celery flakes
    * 1 teaspoon creole seasoning
    * 1/4 teaspoon ground red pepper
    * 4 cups long grain rice, cooked and drained
    * 1/4-1/3 cup water
    * 1/4 teaspoon black pepper



Directions

   1.  In fry pan, stir in ground beef and bell pepper.
   2.  Cook over medium high heat until beef loses its pink color and bell pepper is soft.
   3.  Remove excess grease.
   4.  Turn temperature down to medium or medium low.
   5.  Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone.

Ingredients

    * 1/4 teaspoon ground black pepper
    * 1/8 teaspoon cayenne pepper
    * 1 3/4 teaspoons salt, divided
    * 1 (7-8 ounce)  russet potatoes
    * 1 pinch garlic powder
    * olive oil flavored cooking spray
    * 1/2 tablespoon flour
    * 1/2 teaspoon paprika
    * 1 tablespoon egg substitute



Directions

   1. Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
   2. Preheat the oven to 400 degrees. Lightly mist a large nonstick baking sheet with oil spray. Set aside.
   3. Place the potato on a cutting board. Make straight cuts on the 4 long sides of the potato to remove some of the peel. Discard the trimmed pieces. Some skin will remain on the sides and the ends. With a knife, cut the potato lengthwise into 1/3"thick sticks. These can vary in length. On a scale, weigh 5 1/4 ounces of potatoes or measure 1 1/2 cups. Transfer the potato strips to the boiling water. Cook for exactly 3 minutes but no longer or they will break.Drain in a colander. Set aside for about 5 minutes to cool.
   4. Meanwhile, in a mixing bowl, combine the egg substitute, flour, paprika, black pepper, cayenne, garlic powder, and the remaining 3/4 teaspoon salt. With a fork, beat to mix. Add the potato strips. With hands, toss to coat well. Allow any excess egg-substitute mixture to drip off. Transfer to the reserved baking sheet. Arrange, not touching, in a single layer.
   5. Bake for 20 minutes, turning about every 5 minutes, or until crispy and golden.