Popeyes' downfall is the ratio of batter to chicken. To start, the chicken strips are too thin and are coated with breading that is thicker than the meat. The breading is shatteringly crispy and well-seasoned, and it doesn't slide off the chicken when you bite into it. But with so little chicken inside, all we really tasted was the breading.
The shrimp used for the popcorn shrimp are tiny, disappearing under a mound of breading that all but conceals their briny, umami-rich flavor. After one bite, you'd swear that you're only eating breading. If you make the concerted effort to dig the shrimp out of the breading, you'll regret having done so. The shrimp themselves are rubbery and overcooked, no doubt cooked from frozen. We ended up concluding that the breading must be a decoy to conceal the terrible texture of the shrimp.
Popeyes is turning up the heat this fall with a collaboration that merges two powerhouses of flavor and culture. The iconic Louisiana-born chicken chain has teamed up with the viral YouTube series Hot Ones to launch a first-of-its-kind menu experience, giving fans the chance to put their spice tolerance to the ultimate test. Starting September 15, the Popeyes x Hot Ones menu will debut nationwide, delivering a curated lineup of dishes inspired by the legendary hot sauces featured on the internet's most talked-about wing challenge.
