Krystal is a fast food restaurant chain known for its small, square hamburgers called “sliders”. The chain was founded in 1932 in Chattanooga, Tennessee and has expanded across the Southern United States. One of Krystal’s signature menu items is its french fries, which have a unique, crispy exterior and fluffy interior. However, in recent years, many Krystal customers have complained that the fries don’t taste as good as they used to. This article will explore what happened to Krystal’s once-beloved fries and why the recipe changed.
The Original Krystal Fry Recipe
Krystal’s original fries were coated in a light, crispy beer batter before being fried. This gave them a distinctive crunchy outside and a soft, pillowy middle. The fries were fried in a combination of beef tallow and cottonseed oil. Beef tallow contributed a rich, meaty flavor while the cottonseed oil allowed the fries to achieve a golden brown color and crisp texture. This combination of frying fats resulted in a beloved fry with a signature taste.
For decades, customers raved about Krystal’s fries and they became part of the brand’s identity. Krystal even sold packages of their fries in grocery stores so customers could enjoy that signature crunch at home. So what happened to make the fries change?
The Switch to Vegetable Oil
In the early 1990s, Krystal made the decision to switch from frying in beef tallow to using 100% vegetable oil. This change was made primarily for health reasons, as there were increasing concerns about the amount of saturated fat and cholesterol contained in beef tallow. Animal fats like tallow contain high levels of saturated fat, which had been linked to increased cholesterol levels and heart disease.
By transitioning to pure vegetable oil, Krystal was able to promote their fries as a healthier option. The new cooking oil contained no cholesterol and only polyunsaturated and monounsaturated fats. This change followed wider trends in the fast food industry of eliminating beef tallow for frying. McDonald’s, Burger King, and Wendy’s all made the switch away from tallow around the same time.
Customer Complaints About the New Fries
While the switch to vegetable oil allowed Krystal to market a “healthier” fry, many customers felt the fries lost their signature taste. Beef tallow provided a rich, full flavor that couldn’t be replicated with vegetable oil. Fans of Krystal’s original fries complained that the new fries tasted greasy and lacked the uniquely satisfying crunch of the original recipe.
By the early 2000s, customer complaints about Krystal’s french fries were growing louder. Online reviews lamented the loss of the old fry recipe. One reviewer wrote in 2005: “The fries are now limp and flavorless – they bear absolutely no resemblance to the original Krystals fries.” Other customers chimed in with similar critiques. It became clear that while the 1990s switch to vegetable oil allowed Krystal to tout a healthier product, it came at the cost of the signature taste.
Attempts to Improve the New Fries
In response to ongoing customer feedback, Krystal attempted some tweaks to improve the fry recipe while still using vegetable oil. In 2012, they introduced a “triple-coated” fry, which added an extra layer of batter to try recapturing some crunch. Later, they tested thick-cut “chip cut” fries for even more crispness.
However, none of these adjustments succeeded in replicating the beloved qualities of the original tallow-fried fries. Online reviews from the late 2010s indicate the fries were still considered lackluster: “The fries are limp and sad,” wrote one reviewer in 2019. It was clear a more substantial change was needed.
The Return of Beef Tallow in 2020
In early 2020, Krystal finally announced they were bringing back beef tallow for frying their french fries. This change came after years of customer complaints and disappointing fry sales. By restoring tallow to the oil blend, Krystal hoped to revive the signature taste of their original recipe.
Krystal’s marketing team ran a promotional campaign announcing “The Legendary Taste is Back!” Advertisements highlighted the return to using beef tallow and urged customers to come taste the difference. Initial reactions were positive, with longtime Krystal fans posting enthusiastic responses.
One happy customer wrote: “Thank you for hearing your loyal customers! The tallow makes a HUGE difference. These are the fries I remember from my childhood.” While it remains to be seen if Krystal’s fries will regain their previous glory, the tallow restoration addresses the longtime criticism of the vegetable oil recipe.
Nutritional Concerns about Beef Tallow Return
While many customers applauded the return to tallow for taste reasons, some expressed concerns about the health implications. After all, the reason Krystal switched to vegetable oil in the 1990s was to reduce the amount of saturated fat and cholesterol.
By frying in pure beef tallow again, Krystal’s fries will return to containing higher levels of saturated fat. The American Heart Association recommends limiting saturated fat intake to reduce cardiovascular disease risk. Animal fats like tallow tend to be high in saturated fat compared to plant-based oils.
However, Krystal claims the amount of tallow used in their current oil blend shouldn’t make the fries significantly unhealthier. They point out that beef tallow made up only part of the original oil mix, paired with cottonseed oil. The revived recipe uses a similar combination.
Krystal also notes they offer other lower-fat menu options like grilled chicken sandwiches. Customers concerned about fat and cholesterol can opt for these alternatives. Still, the revived tallow-fried fries have sparked misgivings for some health-conscious patrons.
Ongoing Quality Control Issues
While the return to tallow frying addressed complaints about flavor, some customers report ongoing problems with inconsistent fry quality. Reviews following the 2020 tallow rollout suggest that while some batches live up to the original, others remain overly greasy or lack that signature crunch.
This points to potential issues with execution, rather than just the recipe. If the frying oil isn’t changed frequently, the fries can end up soggy and oil-logged. Poor training of cooks may also lead to inconsistencies in fry quality across locations. Some franchisees may not be adhering properly to the tallow blend specification.
For Krystal to fully restore customer faith, the company may need to double down on fry quality control measures. This could involve more frequent oil replacement, better cook training, and tightening up franchise protocols. The tallow itself isn’t a magic bullet – properly frying at the correct temperature ultimately determines the end product.
The Future of Krystal’s Fries
The revival of beef tallow in Krystal’s signature fries represents a willingness to listen to customer feedback and restore a beloved menu item. However, whether the fries live up to their former glory likely depends on execution, not just ingredients.
Ongoing quality control will determine if Krystal fries regain icon status or remain a disappointment. The return to tallow addressed a major customer complaint, but consistency issues show room for improvement. With focus on employee training and adherence to protocols, Krystal may please devotees of their original fry recipe.
Conclusion
Krystal’s change from beef tallow to vegetable oil in the 1990s was motivated by health trends, but sacrificed the signature taste of their fries. Customer complaints piled up over years, leading Krystal to finally bring back tallow in 2020 to widespread enthusiasm. However, quality control problems persist, pointing to the need for better consistency. With improved frying technique, the revived tallow recipe can potentially restore Krystal fries to former glory. But nostalgia for the “original” fries may prevent full satisfaction for some.
| Year | Fry Recipe/Changes | Customer Response |
|---|---|---|
| 1932 | Original tallow & cottonseed oil recipe | Beloved signature fries |
| Early 1990s | Switched to 100% vegetable oil | Complaints of less flavor |
| 2012 | Triple-coated fries introduced | Crunch helps, but flavor lacking |
| 2020 | Beef tallow added back to oil blend | Mostly positive response |
