Popeyes Copycat Recipe
3 large russet potatoes
4 Tablespoons canola or olive oil, divided
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
dash of turmeric
onion powder (optional)
Preheat oven to 475 degrees. Wash potatoes. Slice potatoes into strips. Cover with hot water and let sit for 20 minutes. Prepare the Cajun blend by combining all spices in a bowl, set aside. Drain potatoes and dry them off thoroughly.
Brush a baking pan with 3 tablespoons of oil and sprinkle pan with 1/3 of the Cajun seasoning. Toss the potatoes with 1 tablespoon of oil and sprinkle lightly with seasoning. Place the potatoes on the pan in a single layer. Cover with foil and bake 5 minutes.
Remove foil and continue baking for another 15-20 minutes until golden brown on the bottom. Flip potatoes and continue baking until crisp and golden, about 10-15 minutes. Keep an eye on them. Remove from oven and sprinkle with the rest of the Cajun seasoning. Drain on paper towels. Serve hot.
AFC Enterprises, Inc., through its ownership of the Popeyes Chicken and Biscuits and Churchs Chicken chains, holds the number two position in the U.S. fast-food chicken sector, trailing only KFC. . The Popeyes chain, specializing in a Cajun-style fried chicken that is spicier than most conventional recipes, consists of 1,325 units, 1,152 of which are franchised.
The first Popeyes was opened by Al Copeland in June 1972. By the early 1980s, Popeyes was the third largest fast-food chicken chain, behind KFC and Churchs. New menu items included chicken tacos, barbecued beans, red beans and rice, and, most important, a new biscuit.