re: Popeyes - How to get batter texture?

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After a while, the breading flour gets full of bits of flour/liquid "pebbles" that make the bits of crust I like in my coated/fried food.

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This is created by the quantity of chicken per drop. They are doing 40-50 pieces at a time, which means more batter to cling to the flour to form the bits. If you didn’t sift the flour, the coating would be so thick the chicken wouldn’t cook

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Popeyes uses the same pan of breading flour (sort of) all day long.

Someone will tell me, but I am suspicious places like Popeye's Hardly ever change out their flour.

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Commercial grade sifters lie under the bins they flour chicken in. Very expensive piece of equipment that basically removes any “clumps”. They sift the flour after after batch and then add new flour. They can burn through 100 lbs of flour a day