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Two great things that combined always seemed mediocre to me. I see the appeal, but it’s not a satisfying experience for me.
I think the primary draw is an excuse to put maple syrup onto fried chicken.
I just had a great one with Sriracha maple syrup and bacon on Belgian waffles. Fried chicken thighs, no bone
My favorite indulgence. & Super easy to get. If a diner simultaneously had waffles and fried chicken of any sort on the menu, but didn’t advertise chicken and waffles, I would happily pay for two entrees and have them prepare my beloved chicken and waffle. This behavior bewildered many waiters and waitresses for some reason.
See also
I can get behind this. I think it’s the bone in chicken and waffles I have a, uh, bone with.
The northern version with stewed chicken and gravy makes much more sense to me.
I’ve never had the remotest urge. Breaded, fried chicken is already a pretty unhealthy (but tasty) way to eat chicken, and now you’re adding a bunch of empty calories and sugar on top? Yeah, miss me with that.
Personally, I’d rather this nice chicken dish, but without the empty-calorie rice:
https://piefed.social/c/foodporn@lemmy.world/p/2359580/aji-de-gallina-lima-peruWhat.
I wanted to make a post about “sugar pasta” as a response, but it turns out that there isn’t an English Wikipedia article about it.
So there you go OP, just for you: https://fr.wikipedia.org/wiki/Pâtes_à_la_cassonade “Pâtes à la cassonade” means “pasta with brown sugar”. It’s litterally pasta with butter and brown sugar. Very dietetical.
