Until 1983, if you ordered a fried goodie at a typical fast food joint, you'd get a crispy, golden product that had been fried in a vat of beef tallow or tropical oils, which are rich in saturated fat.
Those Chick - fil - A waffle fries have a lot of surfaces for the air to cool them, yet somehow retain their heat a lot better than the typical sticks from the average fastfoodjoint.