Burger King · Fast Food
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Crinkle-cut fries with a thin proprietary batter coating, these were designed to absorb less oil during frying than Burger King’s standard fries. That meant fewer calories and less fat on paper, while keeping the usual fast-food fry shape and salted surface. They were sold as a separate fry option in Burger King’s lineup, priced above the regular version, and appeared in a limited rollout rather than everywhere. In practice, they’re a good example of how a small change in coating can alter oil pickup, texture, and shelf life at the fryer.
