Fry the Coop recently added Chicken Nuggets to the menu at all its locations and this may just be a game-changer for many consumers.
While chicken nuggets are a dime a dozen at fast food restaurants, Fry the Coop's new Chicken Nuggets are a little bit different. The nuggets were developed over a year of testing to land on a recipe that does not use buttermilk. Instead, the chunks of chicken are marinated in a wet salt brine for 24 hours. As a result, the nuggets are actually dairy-free, yet still juicy and flavorful. The nuggets are also double-fried in 100% beef tallow, instead of any seed oils.
Fry the Coop's new Chicken Nuggets are available now in orders of six, 12, and 30 pieces.
Image Credit: Fry the Coop
What Makes This Trend Stand Out
- Dairy-free Fast Food
- Removing dairy ingredients from popular fast food items provides an inclusive option for lactose-intolerant consumers.
- Alternative Marination Techniques
- Innovative marination methods, such as using wet salt brine, can enhance flavor profiles without traditional ingredients.
- Seed Oil Replacement
- Utilizing beef tallow instead of seed oils for frying can cater to health-conscious eaters concerned about cooking oils.
Sectors Adopting This
- Fast Food
- The fast food sector can attract a broader audience by incorporating allergen-free and specialized dietary options.
- Food Manufacturing
- Food manufacturers have the opportunity to experiment with alternative marination and cooking methods to improve product quality.
- Health-conscious Eating
- The health-conscious eating industry can benefit from offering products that use healthier cooking fats such as beef tallow.
