The Secret Behind Popeyes Delicious Chicken Finally Revealed
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It's safe to say that people love Popeyes. While many restaurants are seeing dips in sales numbers lately, the chicken chain has reported that their numbers were up nearly 30 percent, according to Business Insider. The CEO of Restaurant Brands International (the parent company that owns Popeyes, via the RBI website), says the success the chain has seen in recent months is nothing short of remarkable.
Business Insider states that executives at Popeyes believe this popularity and continued success in the face of falling sales numbers at other brands can be ascribed to the chain's beloved chicken sandwich. People reports that Popeyes launched their fried chicken sandwich in August of 2019, and since then fans have been clamoring for more information on how the irresistible sandwich is made.
Without spilling too many company secrets, Amy Alarcon, the head of culinary innovation at Popeyes, shared some tips with Forbes on how to make juicy, flavorful chicken at home.
How to make Popeyes chicken at home.
In her conversation with Forbes, Alarcon said, "One of the hallmarks of Popeyes chicken is the amount of flavor we get from marination." They accomplish this ultra-enhanced foundation by allowing the chicken to soak in a marinade for at least 12 hours.
Alarcon recommends using buttermilk as the base and adding a low heat, high acidity hot sauce (like the one sold by brand Crystal Hot Sauce), that won't burn your taste buds. The recipe also calls for Tony Chachere's Creole Seasoning, which Amazon lists as containing a blend of salt, red pepper, black pepper, chili powder, and garlic.
The recipe Alacron shared is for roast chicken, not fried like the famous Popeyes sandwich demands, but Forbes is confident you can adapt the recipe to any chicken preparation you like after mastering the basics. If you want to try your hand at recreating the fried chicken sandwich, they recommend using an oil with a high smoke point, like peanut oil or vegetable shortening, and frying at a very high temperature.