✔ Updated · new double-fry method + homemade Cajun fries seasoning
My Popeyes fries recipe makes copycat-style Cajun fries at home: crisp, lightly battered russet fries with a peppery, garlicky Cajun seasoning on every bite. The trick is a double fry.
At a glance
The one tip that matters: Fry twice: once at 325°F until soft but pale, then coat in the thin batter and fry again at 375°F. That's what makes the shell stay crunchy.
The potatoes cook through gently at 325°F, then get a thin seasoned batter and a second fry at 375°F for that extra-crunchy shell. The homemade Popeyes-style fries seasoning is below, and it is easy to make milder or hotter.
Why You'll Love These Cajun Fries
- Extra-crispy shell from a thin seasoned batter and a second fry.
- Homemade Cajun seasoning with paprika, garlic, cayenne and two kinds of pepper, mixed from pantry spices.
- Easy to adjust: make the fries mild for kids or extra spicy with more cayenne.
What Makes Popeyes-Style Cajun Fries Different?
Most fries are plain potatoes fried and salted. Popeyes-style Cajun fries have a thin, crisp coating and a bold seasoning with paprika, garlic and cayenne, so they stay crunchy longer and taste seasoned all the way through.
To get that at home, I add a light seasoned batter between two fries. The first fry at 325°F cooks the potato through, and the second at 375°F crisps the coating to a deep golden brown.
Homemade Popeyes-Style Fries Seasoning
Mix these together for one batch of fries (about 2 tablespoons). Double or triple it and keep it in a jar; I always have one by the stove. It's also great on chicken, popcorn and roasted vegetables.
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 1/2 teaspoons fine salt
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use russet potatoes. Their high starch and low moisture give a fluffy inside and a crisp outside. Waxy potatoes stay dense and go limp.
- Soak, then dry completely. Soaking removes surface starch so the fries don't stick or brown too fast, and drying keeps the oil from spattering.
- Keep the batter thin. It should coat the fries like heavy cream. A thick batter turns into a heavy, bready shell instead of a light crunch.
- Use a thermometer. 325°F for the first fry and 375°F for the second. Fry in small batches so the oil temperature doesn't drop.
- Season while hot. The Cajun seasoning sticks best in the first minute out of the oil.
- Make ahead: after the first fry, cool the fries and freeze them on a tray, then bag them. Batter and fry from frozen at 375°F, adding a minute.
Popeyes-Style Cajun Fries (Copycat)
4
servings20
minutes25
minutes380
kcal1
hour15
minutesCopycat-style Popeyes Cajun fries: russet potatoes soaked, fried once at a lower temperature, dipped in a thin seasoned batter and fried again until extra crisp, then tossed with a peppery homemade Cajun seasoning.
Ingredients
- For the Fries
2 lb russet potatoes (about 4 medium)
8 cups vegetable, peanut or canola oil, for frying (about 2 quarts)
- For the Cajun Seasoning
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (use 1/4 teaspoon for milder fries)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 1/2 teaspoons fine salt
- For the Thin Batter
1/2 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 cup cold water (plus a splash more if needed)
Directions
- Cut, Soak and Par-Fry
- Peel the potatoes, or leave the skin on if you prefer, and cut them into 1/4-inch-thick strips so they all cook at the same rate.
- Soak the strips in a bowl of cold water for at least 30 minutes (or up to 8 hours in the fridge) to rinse off surface starch.
- Drain the potatoes and dry them very well on a clean kitchen towel. Any water left on them will make the oil spatter.
- Heat the oil in a heavy pot or deep fryer to 325°F (165°C), filling the pot no more than halfway. Fry the potatoes in batches for 4 to 5 minutes, until soft but still pale. Lift them onto a wire rack and cool for at least 10 minutes.
- Coat, Fry Again and Season
- Mix all the Cajun seasoning ingredients in a small bowl. In a large bowl, whisk the flour, cornstarch, baking powder and half of the Cajun seasoning with the cold water into a thin batter, about as thick as heavy cream.
- Raise the oil temperature to 375°F (190°C). Toss a batch of the par-fried potatoes in the batter, let the excess drip off, and lower them into the oil.
- Fry for 3 to 4 minutes, stirring once or twice so they don’t stick together, until deep golden and crisp. Lift them onto a rack or paper-towel-lined tray.
- While they are still hot, toss the fries in a large bowl with the remaining Cajun seasoning to taste. Serve right away, with ketchup, Cajun dipping sauce or ranch.
Notes
- Avoid using fingerling, red potatoes, and other waxy varieties of potatoes for French fries. Stick to non-starchy potatoes which have a low moisture content and can maintain their shape when fried.
- It’s best to slice your potatoes into evenly thick strips to ensure they cook evenly.
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What to Serve With Cajun Fries
Cajun fries are made for fried chicken. Pair them with our Popeyes-style chicken sandwich, crispy tenders or wings, plus ketchup, ranch or a creamy Cajun dipping sauce made from mayonnaise, a little ketchup and a pinch of the seasoning.
Frequently Asked Questions
What seasoning is on Popeyes-style Cajun fries?
This copycat-style blend uses paprika, garlic powder, onion powder, cayenne, black and white pepper, oregano, thyme and salt. Half goes into the batter and half is tossed onto the hot fries. Store any extra in a jar for up to 6 months.
Are Cajun fries spicy?
They have a gentle, peppery heat rather than a fiery one. For milder fries, cut the cayenne to 1/4 teaspoon and skip the white pepper. For more heat, add up to 1 teaspoon cayenne or a pinch of red pepper flakes.
Why are my homemade fries soggy?
Usually the oil wasn't hot enough, the pot was overcrowded or the potatoes were wet. Dry them well, use a thermometer, fry in small batches and rest them on a wire rack instead of piling them on paper towels.
Can I make these Cajun fries in an air fryer?
Yes, with a lighter crust. Skip the batter, toss the soaked, dried strips with 1 tablespoon oil and 1 teaspoon cornstarch, and air fry at 380°F for 18 to 22 minutes, shaking every 5 minutes. Toss with the Cajun seasoning while hot.
Are these fries gluten-free?
Not as written, because the batter contains all-purpose flour. Swap it for a 1:1 gluten-free flour blend or use rice flour, and check that your spices are gluten-free.
How do I reheat leftover fries?
Refrigerate leftovers for up to 3 days. Reheat them in a single layer in a 400°F oven for 8 to 10 minutes or in an air fryer at 375°F for 4 to 5 minutes, until crisp again. Avoid the microwave, which makes them soft.
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Not crispy enough and the flavor is not very good.
Awesome
Really tasty never had Popeyes fries but these were good.
I love this recipe, it’s better than Popeyes and that says a lot.
Yumm
They’re tasty, I like the heat from the cayenne powder!!!
The half boiling potatoes is a great trick!
wow much tastier when fresh from the oven.
These look so good. I know my family would just love them.