♫ Listening to: Graffiti by Chvrches ♫
I never thought I would ever see myself type these words, but the minds over at Burger King are brilliant. Today, they announced their new limited-time menu item called Vegan Crispy Pretzel Chicken Fries. Who thinks this stuff up?!
This might sound super gross to anyone who doesn’t eat animals, but I saw the vegan potential in these morsels, and I knew I wanted to have them for dinner tonight. This, mind you, wasn’t long after breakfast time. I might spend most of my between-meal-eating time thinking about my next meal, but don’t judge! I blame the internet for showing me pictures of food everytime I pick up my phone.
If you like fried foods, check out my fried mac-n-cheese hearts.
This recipe makes around 15 pieces.
Vegan Crispy Pretzel Chicken Fries Ingredients
If you are gluten-free, substitute beyond meat chicken strips, gluten-free flour, and gluten-free pretzels.
- 1 package of vegan chicken strips (I used gardein teriyaki and just didn’t use the sauce that came with it, but if you’re gluten-free, buy the beyond meat chicken strips.)
- ½ cup flour
- ½ teaspoon pepper
- ½ teaspoon salt
- vegan egg (I used neat egg because Sarah gave me some, but you can use flax egg)
- 2 large handfuls of pretzels (about a half a bag)
- 1 cup safflower, sunflower, or vegetable oil
Vegan Crispy Pretzel Chicken Fries Directions
Defrost the chicken strips.
Heat the oil in a frying pan.
Mix the ½ cup flour, ½ teaspoon pepper, and ½ teaspoon salt together in one bowl.
Mix the vegan egg in another bowl. If you’ve never made vegan egg from flax, it’s just a tablespoon of ground flax seeds mixed with a few tablespoons of water, until you get that slimy egg consistency (ewwwww).
Process 2 large handfuls of pretzels in a food processor, fitted with the s-blade, until it’s finely crumbled. Dump into a third bowl.
Start an assembly line where you dip a piece of chicken first into the flour, second into the egg, and third into the pretzels.
Repeat the dipping until you have around 5 in your pan.
Line a plate with many layers of paper towels or one paper towel on top of some newspaper.
Fry for around 3 minutes until lightly brown, and then flip and cook for 3 more minutes on the other side.
Remove them from the oil using tongs or a fork, and place onto the paper towels.
Repeat with remaining pieces, until they’re all cooked.