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.




5 Dollar Bonafied Big Box

The $5 Bonafide Big Box has returned to Popeyes restaurants for a limited time.

The $5 combo meal includes a choice of either two pieces of bone in fried chicken or three Handcrafted Tenders, plus two sides, and a buttermilk biscuit for $5.

The deal was first introduced back in 2014 and seems to be a fairly popular one for the chain as they brought it back twice last year. Compared to KFC's similar $5 Fill Up, you get an extra side versus a chocolate chip cookie and a drink.

You can find the $5 Bonafide Big Box at participating Popeyes locations through May 1, 2016, while supplies last.

Crispy Fried Chicken

Popeyes Restaurant Copycat Recipe

3 eggs
1/3 cup water
about 1 cup “Texas Pete” hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
salt, pepper, and garlic powder, to taste
1 (1-2 1/2 lbs.) chicken, cut into pieces
peanut Oil, for frying
Delta Sauce (recipe follows)

Place cut up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk and sprinkle lightly with salt, pepper, and garlic powder.

Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Popeye's Delta Sauce
Makes 1 1/2 Cups

1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup vegetable oil
1/4 cup chili sauce
1/4 cup ketchup
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
2-3 dashes hot pepper sauce
1 clove garlic, minced

Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving.

Crawfish Remoulade Salad

Popeye's Louisiana Kitchen Recipe

1/2 tablespoon granulated sugar
1 tablespoon lemon juice
1/8 cup finely diced tomatoes
1/4 cup mayonnaise
1/8 cup Zatarain's Creole Mustard
1/2 tablespoon chopped parsley
2 teaspoons ground paprika
1/6 head of iceberg lettuce
1 green onion, diced on an angle
1/2 tomato, cut into wedges

Sugared Lemon Juice: In a small cup, place 1 tablespoon of lemon juice and then pour in 1/2 tablespoon granulated sugar. Mix so the sugar dissolves in the lemon juice.

Remoulade: In a small bowl, combine 1/4 cup mayonnaise, 1/8 cup Zatarain's Creole Mustard, 1/8 cup finely diced tomatoes, 2 teaspoon ground paprika and 1/2 tablespoon chopped parsley. Blend ingredients together until thoroughly mixed. (Place in refrigerator to keep cold.)

Crawfish: Spread out Popeye's Crispy Crawfish or Popcorn Shrimp on a cookie sheet and bake in a 350 degree oven for 5 to 8 minutes or uncovered in a microwave for 1 to 1 1/2 minutes.

Assembly: Remove core from the lettuce. Then, remove the outside two layers of lettuce and any other brown sections. Cut lettuce in half perpendicularly and then cut the halves into three sections. Use one of the sections for your base. Fan out the Iceberg on a plate. Drizzle the sugared lemon juice solution onto the lettuce. Place the Crispy Crawfish on top of lettuce, followed by the Remoulade Dressing. Garnish with tomato wedges, green onion and add a sprinkle of paprika for flare. Your salad is complete.

New Menu Items at Popeyes

Popeyes Louisiana Kitchen New Item: 

  • Beer Can Rip’n Chick’n, Chicken breast sliced to be easily pulled apart, marinated with garlic, rosemary, cayenne and lemon zest and then batter fried, $3.99 with choice of side, biscuit and creamy cayenne dipping sauce

Availability: Through Aug. 29, 2016


Popeyes Louisiana Kitchen New Item:

  • Boneless Wing Bash, six white-meat boneless “wings” marinated in Louisiana seasonings, batter fried and served with a side and buttermilk biscuit, $5.

Availability: Through July 31, 2016 while supplies last

Popeyes Louisiana Kitchen New Item: 

  • Southern Fair Tenders, three marinated chicken tenders in lightly sweet cornmeal breading, deep fried and served with a new wild honey mustard dipping sauce, Cajun fries and a buttermilk biscuit.

Availability: Through May 2016


Popeyes Louisiana Kitchen New Item: 

  • Butterfly Shrimp Tackle Box, eight butterfly shrimp marinated in Louisiana seasoning, breaded and fried, served with Cajun fries, a biscuit and cocktail sauce.

Availability: Through spring 2016


Popeyes Louisiana Kitchen New Item: 

  • Spice Packed Wings: Batter-fried wings made with a new proprietary blend of spices and peppers, served with spicy pepper ranch dipping sauce $3.99

Availability: Through Jan. 31, 2016


Popeyes Louisiana Kitchen New Item: 

  • Wild Pepper Tenderloins, four chicken tenders marinated in a blend of Szechuan peppercorns, aji amarillo and habanero peppers, battered, fried and served with a buttermilk biscuit, choice of side and new Red Hot Honey dipping sauce, $4.99.

Availability: Through Oct. 25, 2015


Popeyes New Item: 

  • Rip’n Chick’n: Whole chicken breast cut part way through, marinated in spices, battered, breaded and fried, served with a new habanero ranch dipping sauce, $3.99 with Cajun fries and a buttermilk biscuit
Availability: Through Aug. 30, 2015


Popeyes Louisiana Kitchen New Item: 

  • Hushpuppy Butterfly Shrimp, eight pieces of marinated butterfly shrimp breaded in a sweet hushpuppy cornmeal crust and fried, served with Cajun fries, a buttermilk biscuit and Cajun Cocktail dipping sauce
Availability: Through July 26, 2015


Popeyes Louisiana Kitchen New Item: 

  • Smoky Garlic Chile Chicken, four Chicken Tenders marinated in a blend of smoked chilies, garlic and sea salt, battered, breaded and fried, served with a side, biscuit and new garlic herb dipping sauce
Availability: Through June 2015


Popeyes Louisiana Kitchen New Item:

  • Red Stick Chicken, chicken tenderloins marinated in cayenne pepper and Tabasco pepper mash, battered, breaded and fried, and served with new Smok’n Pepper Ranch dipping sauce, Cajun fries and a buttermilk biscuit.

Availability: March 30 through the end of April, 2015


Popeyes Louisiana Kitchen New Items:

  • Cajun Surf & Turf (pictured): Two mild, spicy or blackened chicken tenders and four marinated, fried butterfly shrimp, Cajun fries and a biscuit, $4.99
  • Butterfly Shrimp Tackle Box: Eight butterfly shrimp marinated in Louisiana seasonings, breaded, fried and served with Cajun fries, a biscuit and dipping sauce, price varies by location 
  • 1/2 lb Popcorn Shrimp: A quarter pound of batter fried popcorn shrimp, a biscuit, choice of side and dipping sauce, price varies by location 
  • Cajun Fish: Three breaded and fried fish fillets, a biscuit, choice of side and dipping sauce, at participating locations, price may vary 
  • Blueberry 'n Lemon Cream Cheese Pie: Blueberries, cream cheese and lemon in a golden pie crust, 99 cents, may vary by location 
Availability: Through March 29, 2015


Popeyes Louisiana Kitchen New Item: 

  • Ghost Pepper Wings, six chicken wings and drumettes marinated for 12 hours in a hot pepper blend that are battered, breaded and fried, and served with a buttermilk biscuit and buttermilk ranch sauce, $3.99.
Availability: Through Jan. 25, 2014


Popeyes Louisiana Kitchen New Item: 

  • Spicebox Chicken, thin-cut chicken breast strips marinated in 12 Louisiana seasonings; breaded, fried and served with Cajun fries, a buttermilk biscuit and blackened ranch dipping sauce, $3.99.
Availability: Through Dec. 24, 2014


Popeye's New Item

  • Buttermilk Biscuit Butterfly Shrimp, eight pieces of butterfly shrimp marinated in Louisiana seasoning, dipped in buttermilk biscuit batter and fried, served with Cajun Fries, a buttermilk biscuit and Blackened Tartar Dipping Sauce, $4.99.
Availability: Through Nov. 30,  2014


Popeye's Louisiana Kitchen New Item:

  • Beer Can Chicken: Chicken breast partially cut into strips and marinated in a mix of butter, garlic, rosemary, cayenne, lemon zest and other seasonings, but no beer, batter-fried and served with a new Creamy Cayenne dipping sauce made with aged cayenne, jalapeno, garlic, molasses and vinegar, served with Cajun fries and a biscuit, $3.99.
Availability: Through October 2014

Tear' n Tenderloin Chicken

Popeyes New Item:

  • Tear’n Tenderloin Chicken: Two chicken tenders split down the middle, marinated in a blend of cayenne, habanero, garlic, pepper mash, bell pepper, onion, celery and garlic, then battered, breaded, deep fried and served with a new Cajun creamy garlic sauce, Cajun fries and a biscuit, $3.99
Availability: Through August, 2014



Popeye's Copycat Recipe

Serves 8

2 cups enriched white rice
non-stick cooking spray
3 boneless, skinless chicken breast halves
3 andouille (or spicy) sausages, diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 bay leaf, fresh or dried
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour (more if needed)
1 can (14-oz.) diced tomatoes in juice
1 can (14-oz.) chicken stock or broth
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
3 chopped scallions
fresh thyme, chopped for garnish

Cook rice to package directions. Cube chicken and dice sausage. Chop onion, celery,and green pepper.

Heat a large, deep skillet or place a pot over medium high heat. Liberally spray with nonstick cooking spray. Add chicken (sprinkle with salt, if desired) and brown 3-4 minutes. Add diced sausage, and cook 2-3 minutes more. Add onion, celery, green pepper, bay leaf, and cayenne pepper.  Add and saute vegetables about 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth; season with cayenne pepper, cumin, chili powder, poultry seasoning, and Worcestershire. Bring liquids to a boil.

Remove pot from the heat (or turn off skillet). Gradually mix in rice. Remove bay leaf. Allow to sit a few minutes, mix in chopped scallions. Dish and garnish with thyme.


This dish was a limited time offer at Popeye's for Crawfish Festival in 2011.
Etouffee is French for smothered and New Orleans for delicious. This rich and spicy Cajun stew is traditionally made with crawfish and vegetables, though shrimp is often substituted when crawfish is out of season. The etouffee starts with a dark roux (a mixture of flour and oil) which gives the dish its distinctive color. Cayenne pepper gives the dish a kick, while onions, green peppers and a bit of garlic intensify the flavor. After the seafood is added and cooked, the stew is served over a steaming mound of rice.

Popeye's Copycat Recipe

2 pounds peeled and deveined raw shrimp
Cajun or Creole spice to taste (1 tsp to 2 tbsp depending on desired spiciness)
4 tablespoons butter
3 tablespoons of flour
1/2 cup diced onions
1/2 cup celery, sliced thin
1/2 cup diced green bell pepper
salt and fresh ground black pepper to taste
3 cups chicken stock
1/2 cup diced tomatoes
1 small bay leaf
1 teaspoon Worcestershire sauce
1/2 cup minced green onions
1 teaspoon hot sauce, or to taste
8 cups cooked white rice

In a mixing bowl combine the shrimp with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.

Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, tomatoes, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the shrimp, green onions, and hot sauce; simmer for 3-7 minutes, depending on the size of the shrimp. When the shrimp are cooked, taste for salt and pepper, and serve with rice.