From Our Editors
When Popeyes first opened in a New Orleans suburb in 1972, it wasn't exactly an instant hit. Known back then as Chicken on the Run, it experienced several months of lackluster sales. Not ready to give up, founder Alvin Copeland Sr. changed his recipe from traditional southern fried chicken to the native spicy New Orleans–style chicken. He then gave his eatery a similarly spicy new moniker: Popeyes, named after "Popeye" Doyle, the hardboiled detective in the hit movie The French Connection.
A little more than a decade later, the popular chain had opened its 500th restaurant, expanded to Canada, and added its fluffy buttermilk biscuits to the menu. It also introduced the country to crawfish, which—much like draping beads over everything from trees to the local alligator population—had been beloved by Louisianans for decades.
Nowadays, patrons can dig into the Louisiana favorites that made Popeyes famous, including breaded seafood, po' boys, and sides like mashed potatoes and red beans and rice. Of course, the main event is still spicy or mild chicken that marinates for 12 hours before being hand-battered, hand-breaded, and fried.