Starting Monday, Burger King is testing two new iterations of its signature Chicken Fries exclusively in the Boston market.
New Chicken & Waffle Fries feature white meat chicken coated in a sweet waffle batter and served with a dip cup of syrup, while Chicken Parm Fries start with the same chicken shape that’s breaded with Parmesan, garlic and Italian seasoning and served with marinara sauce for dipping.
“Our Chicken Fry is an exceptional canvas for innovation, having widespread appeal while also really resonating with our growing Gen Z consumer base,” said Chef Chad Brauze, senior director of culinary innovation and sustainability at Burger King. “Chicken Parm is an iconic dish with mass appeal, and our Chicken Fry version is no exception. It combines Italian herbs (especially basil and oregano) with hints of Parmesan flavor to really deliver something awesome.
The Chicken Waffle Fries are also super cool,” he added. They have a sweet, waffle coating (with maple too) to contrast the savory chicken interior. It’s like everybody’s favorite brunch plate wrapped up in a Chicken Fry.”
Earlier this year, BK debuted Spicy Chicken Fries, an earlier riff on the original that Brauze developed. The coating includes four sources of heat—ghost peppers, cayenne, black pepper and paprika—along with garlic and onion powder to round out the flavor profile. The chef told Restaurant Business back then that he’s playing around with other Chicken Fry line extensions.
Burger King is providing Boston customers with a color-coded map with a full list of locations where the two new fry variations will be available. Red represents units that offer Chicken & Waffle Fries and blue signifies where Chicken Parm Fries are sold; no one location will offer both. And the fries will be available only until supplies last.
Last year, Burger King announced it would be focusing more attention on marketing the core menu. The release of Whopper Melts in March was one of the first moves in that direction with a chef-inspired spin on the original Whopper.
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