re: Popeyes - How to get batter texture?

I never worked at Popeyes, but DID work for another South Louisiana spicy chicken chain that is no more. After sorting the white from dark, we would season the chicken with 4 parts salt to 1 part red pepper. The pieces then went to the cooler overnight.

When ready to cook, they were dipped in a yellowish dip (which also had the "secret ingredient," a coloring that made the chicken bright orange under the heat lamps.

Dipped in regular flour, bang the pieces together to remove excess flour, then fried.