The chicken rests atop a thick, Belgian-style waffle. These waffles are designed to be sturdy enough to hold the weight of the chicken but fluffy on the inside with deep pockets to trap syrup and butter.

“No,” he said, and the word felt strange in his mouth, like borrowing someone else’s toothbrush. “I’ll have the chicken and waffles. The Cracker Barrel one.”

Earl picked up his knife and fork. He cut a piece of waffle. Then a piece of chicken. He skewered them together on the fork—one bite, two worlds.

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The dish was designed to bridge the gap between the breakfast menu, which is served all day, and the homestyle dinner classics. It offers the best of both worlds for the indecisive diner who can't choose between pancakes or fried chicken.

Earl looked down at the plate. The syrup was pooling in the waffle squares like little amber lakes. He cut another piece.

“It’s literally on the ‘Blue Plate Specials’ board. And it comes with a side of baked apples and a honey-chipotle syrup.”