Popeye's Country Fried Steak

I’m no big fan (nor detractor) of country fried steak but I am generally a fan of Popeye’s. So the other day, needing a quick and inexpensive lunch, I tried this new offering.

The gravy was good, nice consistency, good black pepper notes. The steak had a likeable not to thick or thin coating that was still kind of crispy despite the gravy, with more black pepper. The meat itself had some texture problems, some chewy areas that I would have preferred not to have.

The biscuit was decent, and I always like their mashed potatoes and gravy. I give it a “not bad” and it was nice to have something different (for me) without driving half way across the city.



-ramon

-I am also a fan of Popeye's(at least when I'm hittin' the sauce) Their chicken fried steak thing looks terrifyingly appealing on paper, and since I'm currently off the sauce, I'm glad to have this vicarious taste.
-What makes Popeye's rock? Is it the crunchy-munchy spicy coating on the bird? Is it those trans-fat laden savory biscuits of love? What about that mashed tater-bud substance topped with green bell pepper enhanced gravy. (There seems to be tiny pebbles of something vaguely reminiscent of cheese curd in dem taters or is it the gravy?..) Or the liquid smoke infused red beans& rice? To paraphrase Gen Patton: "god help me I love it all!"

Perhaps everyone knows this, but on my last trip to New Orleans, I learned that the red beans and rice are actually made in NOLA and shipped to the stores. So at least they're authentic. (Helps mitigate any guilty feelings over liking something from a place that looks like a fast food joint.) And I do love their red beans and rice. Coleslaw and chicken are good, too. Now I'm tempted to go try the chicken-fried steak. I haven't had one of those since I was in college!

Cynthia wrote:Perhaps everyone knows this, but on my last trip to New Orleans, I learned that the red beans and rice are actually made in NOLA and shipped to the stores. So at least they're authentic.

Cynthia,

Just because the red beans and rice are made, if in fact they are, in NOLA does not mean Popeye's is not still taking shortcut's with the prep. Stewed coot mentioned liq*id sm*ke, I don't guess that's an ingredient in many NOLA homes or restaurants.

Don't get me wrong, I like Popeye's just fine, best of the chain fast food fried chicken, just that geography alone bestowing authenticity to a mass produced fast food product brings out the cynic in me.

Enjoy,
Gary

Well, maybe I'm a sap for believing it, but the Popeye's site says they have a real chef in charge of all the food and they use only the finest ingredients. I found a couple other sites that mention ham hocks, rather than liquid smoke. So who knows. Whatever they use, I love their red beans and rice.

I was interested to discover on the Popeye's site that the restaurant was named for Popeye Doyle in The French Connection, not for the spinach-loving cartoon character. That actually makes more sense to me.

Why I go to Popeyes? Two words: Onion Rings.
They're not always awesome, but they usually are.

Wherever they're made and whatever the ingredients, Popeye's red beans and rice are far and away the best version of this dish currently available in Chicago. The only better rendition was the somewhat upscaled version served at the now defunct Cajun Kitchen (which I believe was a Popeyes/Melman colaboration).

Wherever they're made and whatever the ingredients, Popeye's red beans and rice are far and away the best version of this dish currently available in Chicago.

If true, that's very, very sad.

At least they seem to use the appropriate gravies. There is something to be said for a 2 gravy meal.

I love that the Popeye's website has recipes for cooking with Popeye's fastfood items. Here is one for popcorn shrimp and cajun rice stuffed bell peppers. Has the tater-tot casserole met its match?

http://popeyes.com/chefbilly/Shrimp_Pepper.htm

My error-sorry for starting a debate based on my hasty comment-I don't know for an absolute fact that Popeye's is using liquid smoke. All points are well taken, geography doesn't determine authenticity or quality, but Popeye's is doing quite a few things right, their food has integrity, and can stand on it's own. But it really shines when you compare it to other big fast food chains.
Anyway, (to distract attention from my blunder) that coleslaw is rockin'-I've even gotten good crawdads-although not so good as well.
On the other subject-somebody at a soul food place has to be doing some good RB's&R, no? How are they at Maple Tree-or is he not doing them?

+1 on this guilty pleasure. I think they have it on special for $2.99 on certain days at certain locations...

Cynthia wrote:Well, maybe I'm a sap for believing it, but the Popeye's site says they have a real chef in charge of all the food

Most chains have a corporate or a R & D chef in charge of new product developement and most likely sub contract out the food prep to food companies. I know popeye's chef isn't making rice and beans and shipping it out.