I have been known to drive miles out of my way to "accidentally" pass a Popeyes around dinnertime, but I don't get any requests from my family to do that for a KFC. Popeyes' biscuit is a buttery, melt-in-your-mouth little slice of pure buttermilky heaven. Take a biscuit from each chain and have a bite, and any questions you have will be resolved. Remember the gross Double Down? Many of its stores are aging and uninviting. News tips? Story ideas? Questions? Call reporter Todd Price at 50 or email him at Sign up for The American South newsletter. Follow us on Instagram, Facebook and Twitter.KFC hasn't introduced an exciting new food item in ages. Recipe from "Secrets of a Tastemaker" by Chris Rose and Kit Wohl. Place the biscuits in a basket and cover with a tea towel to keep warm until serving. Remove the pan from the oven and brush the tops of the biscuits with the remaining melted butter. Lightly dollop the softened butter on top of each mound.īake the biscuits until golden, 10 to 15 minutes. Using a large spoon, scoop the dough into 10 mounds on the baking sheet, spacing the mounds at least 1 inch apart. Cover the bowl and refrigerate it for at least 30 minutes, but for no longer than 3 hours.īrush a large rimmed baking sheet with some of the melted butter, then refrigerate the pan to firm the butter. It will still be a little wet and sticky. Gently stir the buttermilk into the flour just until the dough comes together. Make a well in the center of this mixture and pour in the buttermilk. Using a box grater, coarsely grate the frozen shortening directly into the flour and gently fold it in with a spoon. Sift together the flour, sugar, baking powder, salt, and baking soda into a bowl. You could drop him on an island with nothing, and he'd figure out how to live and how to take over the island.Ĥ tablespoons salted butter, 2 tablespoons softened and 2 tablespoons melted Instructionsįor best results, chill all ingredients except butter prior to mixing. He was a true character of street smarts. He'd throw you the keys to the car and say, "Take it around the block."ĭo you think someone like your father, with his big personality, could be successful in business today? Or has the world changed? When he got something, not only did he want to show people but he could let anybody sit in his cars. What drove your father to be flashy, with his collections of race cars, speed boats and his yacht? But you broke through fears, you broke through barriers. Never a dull moment, almost to the point that it was a little scary. Popeyes was founded when I was 9 years old, so I got a chance to experience all the recipes and all the tastings when he'd come home at night. What was it like growing up with Al Copeland as a father? Visiting New Orleans?: Here's 5 of the best things to eat and drink Shrimp burgers and hot-chicken secrets: Q&A with Nashville chef 'Big Shake' Southern Kitchen spoke to Al Copeland Jr., who worked alongside his father from the start, about growing up with one of New Orleans' most outrageous personalities. Since then, his family has supported research that led to new treatments for the illness. He died a year later in Germany while seeking treatment. In 2007, Copeland was diagnosed with a rare skin cancer, Merkel cell carcinoma. Charles Avenue with "Las Vegas-meets-Mardi Gras" decor, horror novelist Anne Rice, who lived nearby, took out a full-page ad in the local paper decrying the "monstrosity" that had less dignity than the "humblest flop house." Copeland responded with a two-page ad. And in 1997 when he opened a restaurant on St. The annual, over-the-top Christmas light display at his suburban mansion drew so much traffic some of his neighbors sued. He took up speedboat racing, enlisting actors Kurt Russell and Chuck Norris for his team. "Secrets of a Tastemaker" also tells how Copeland kept New Orleans entertained. He lost Popeyes in 1992 after he leveraged the company to buy rival Church's. The new book " Secrets of a Tastemaker" collects recipes from his restaurants, although not, as a disclaimer on the cover makes clear, from Popeyes. And he proved to be right, turning his spicy fried chicken recipe into the Popeyes fried chicken chain.Ĭopeland, who died in 2008, is a legend in New Orleans, where he ranks among the most colorful characters to come from that city overflowing with personalities. Being bold and big and flamboyant was how Copeland lived. They told Al Copeland the world wasn't ready for bold flavors.
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