Though Copeland, a tenth-grade dropout who always said he was too poor to afford an apostrophe for his restaurant’s name, passed away in 2008, his Creole- and Cajun-inspired recipes live on at more than 3,400 Popeyes locations worldwide, as well as in Secrets of a Tastemaker: Al Copeland The Cookbook.īeing released in September to coincide with the 50th anniversary of Copeland’s chicken empire, the book contains more than 100 recipes, some of which are close to, but not exact replicas of, the ones that are used at Popeyes. The confusion for Ubochi and other first-time customers was because biscuit means cookies in British English, not the salty, flaky creation Popeyes founder Al Copeland developed a recipe for and put on the menu of the chain he founded in New Orleans in 1972 after failing with another restaurant, Chicken on the Run, the year before. “It looks like a scone, but it doesn’t taste like one,” customer Victoria Ubochi told The New York Times. Though the opening weekend was a hit, there was one menu item that caused confusion: the buttermilk biscuit. In January of last year, Popeyes opened its first location in Britain and had hundreds of customers wait in line for hours at a food court inside an East London shopping mall in East London to get a taste of American fried chicken.
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