Popeyes Louisiana Kitchen offering chicken tenders cut into pull-apart strips through June 24; product being sold with Cajun fries, buttermilk biscuit and ranch sauce for US$3.99

Nevin Barich

ATLANTA , May 28, 2012 (press release) – Popeyes® Louisiana Kitchen, a division of AFC Enterprises, Inc. (AFCE), is bring’n back it’s rip-roar’n delicious Rip'n Chick'n—juicy tenders cut into pull-apart strips that are easy to rip and dip! Popeyes Rip'n Chick'n will be available May 28 through June 24 with Cajun fries, buttermilk biscuit and Ranch Sauce for dip’n just $3.99.

Popeyes Rip'n Chick'n is a whole chicken breast cut into tenders only partially, and left intact at the base for rip-able strips. It's marinated with a blend of cayenne, habañero, white and black peppers, and then is hand battered, breaded, and cooked up in Popeyes signature crispy batter. To cool it off, Rip'n Chick'n is served with a side of buttermilk Ranch Sauce for dip’n.

We Don’t Need an ING to Know it’s Tasty!

“Rip’n Chick’n is a unique and fun product, so we had a lot of fun coming up with a name,” said Vice President of Marketing Hector Munoz. “Then we thought, much like we changed the “ing” in the name to “’n,” what if all the web sites we visited ‘Ripped the G’s’ too? So, we ideated a plug-in that would do just that. We think customers will have just as much fun Rip’n their Chick’n as “brows’n” the headlines of their favorite websites.”

Visit www.Popeyes.com/ripn to activate and start turn’n each “-ing” into an “’n.” To celebrate the return of Rip’n Chick’n, consumers can start read’n rip’d up web copy by drag’n the Rip’n icon to their bookmarks bar, go’n to their favorite websites and click’n the Rip’n Chick’n tab. The bookmarklet, developed by the restaurant’s digital agency Campbell Mithun, turns everyday content into a surpris’n and entertain’n experience.

Consumers who use the app can share links to their rip’d up content via Facebook or Twitter. The Rip’n Chick’n landing page also features a number of rip’d headlines from across the Internet like:

* “Mom pleads not guilty to allow’n daughter in tann’n booth”
* “Giant cannibal shrimp invasion grow’n”
* “Economic output: eas’n from prior quarter, but maintain’n sustainable pace”

We’re Rip’n Through More than Just ING’s, We’re Rip’n Through Cities and Drop’n G’s (Money!)*

Not only are we rip’n out the –ing’s online, but we are also rip’n through five U.S. cities and literally drop G’s ($1000)! Popeyes will be drop’n $1,000 worth of Popeyes gift checks to one lucky Popeyes lover in five cities—Chicago, D.C., Houston, Los Angeles, and New Orleans—that’s enough money for almost a gazillion pieces of chicken! Check out Popeyes on Facebook (www.Facebook.com/PopeyesLouisianaKitchen) and Twitter (@PopeyesChicken) for clues to find’n the briefcase full of Popeyes gift checks in your city!

“Popeyes Rip’n Chick’n is a great portion of our zesty boneless chicken with a kick that can be eaten alone, or shared with your favorite people,” said Munoz. “We wanted to share the fun of this product with our fans online across the globe and on the ground in cities across America. We are drop’n the G’s all over but most importantly in your local Popeyes!”

Try Popeyes Rip'n Chick'n this June at participat’n Popeyes nationwide; prices may vary. Visit www.Popeyes.com to search for a restaurant near you to take advantage of this incredible limited time offer.

*For Rules and Regulations of the Drop’n G’s promotion, please visit http://www.popeyes.com/article.php?articleno=MTQ2.

About Popeyes® Louisiana Kitchen

Founded in 1972 in New Orleans, Popeyes is a leader in the New Orleans segment of the foodservice industry and is the world’s second largest quick-service chicken concept based on the number of units. As of April 15, 2012, Popeyes had 2,044 operating restaurants in the United States, Puerto Rico, Guam, the Cayman Islands and 26 foreign countries. For more information, visit the Popeyes Louisiana Kitchen Web site at www.popeyes.com.

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