DACY'S CRISPY CHICKEN & WAFFLES
A classic comfort meal you can enjoy any time of day.
Chicken and waffles is one of those meals that just feels like home. It’s rich, it’s satisfying and when it’s done right, it doesn’t feel heavy or thrown together. The chicken is seasoned all the way through, the crust is crisp but still light and the waffle is soft, airy and strong enough to hold everything you pile on top of it.
It’s that perfect balance of crispy, juicy chicken over a warm waffle, soaking up Cinnilla syrup or hot honey with every bite. Sweet and savory, soft and crunchy… it hits every single note.
This is one of those dishes you can have for breakfast, brunch or dinner. Kids love it, adults love it and it’s become one of those go to meals for our millennial generation. It’s something you can order when you’re out, but also something you should know how to make at home.
Now I will say, this recipe is a guide, but this is how I like to season my chicken. You can always increase or decrease the season quantity depending on your taste. Some people like it heavier, some like it lighter, that part is up to you! But the method, the texture and the balance? That’s what I really want you to pay attention to.
Because once you get that down, this becomes one of those meals you can come back to again and again.
Yield: Serves 4–6 people | About 8–12 pieces of chicken + up to 5 large waffles
Ingredients
Chicken + Brine
- 3–4 lbs chicken (boneless thighs, legs, drums, wings or breast), cleaned
- 3–4 cups water (or enough to fully cover chicken)
- 3–4 tbsp Dash of Dacy Poultry Brine (or similar blend)
- 2 tbsp Knorr chicken bouillon powder
- 2 tbsp brown sugar
- 1 tbsp Dash of Dacy Garlicky Onion Herb (or similar blend)
- 2 tsp Dash of Dacy Blackish (or similar blend)
- 2 tsp soy sauce
- Mustard powder (optional)
Wet Batter
- 2 cups flour
- ¼ cup cornstarch
- 1 tsp baking powder
- Dash of Dacy Garlicky Onion Herb (or similar blend)
- Dash of Dacy Adobo Mojo (or similar blend)
- Dash of Dacy Blackish (or similar blend)
-
Sazón sin achiote (w.out annato)
- White pepper
- 1 to 1½ cups water or more (start with 1 cup and adjust)
- No salt
Dry Dredge
- 3 cups flour
- Dash of Dacy Garlicky Onion Herb (or similar blend)
- Dash of Dacy Adobo Mojo (or similar blend)
- Dash of Dacy Blackish (or similar blend) or paprika
- Sazón sin achiote (w.out annato)
- White pepper
- No salt
Waffles
- 1½ cups flour
- 1¼ cups buttermilk OR 1¼ cups milk + 1 tbsp + 1 tsp vinegar (rest 5 minutes)
- ½ cup melted butter
- 2 large eggs, separated
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tbsp vegetable oil
- 1 tsp vanilla
- Dash of salt
- Optional: 1 tbsp Dash of Dacy Cinnilla Sugar (or similar blend)
Hot Honey (Optional)
- 1 cup honey
- 2–3 tbsp chili flakes
- 1–2 fresh chilies or jalapeños sliced
- 1 tbsp apple cider vinegar
Brown Sugar Cinnilla Syrup
- 1 cup brown sugar
- ½ cup water
- ¼ cup butter
- ½ tsp Dash of Dacy Cinnilla Sugar (or similar blend)
- Splash vanilla or maple extract
For Serving
- Softened butter
- Powdered sugar
- Sliced jalapeños
- Scallions or microgreens
Method
1. Brine the Chicken
In a large bowl, combine water, Dash of Dacy Poultry Brine, bouillon, brown sugar, Dash of Dacy Garlicky Onion Herb, Dash of Dacy Blackish, soy sauce and mustard powder if using. Add chicken and make sure it’s fully submerged. Cover and refrigerate for up to 24 hours.
This step is where your flavor starts. The brine is seasoning the chicken all the way through not just on the outside.
Pro Tip:
Do not exceed 24 hours or the chicken can become too salty.
2. Prep the Chicken
Remove chicken from the brine and pat dry with paper towels. Do not rinse. Transfer directly into the wet batter.
Patting the chicken dry helps the batter stick properly. Rinsing would remove the flavor you just built in the brine.
3. Build the Wet Batter
In a bowl, combine flour, cornstarch, baking powder and your seasonings. Slowly add water, starting with about 1 cup and whisk until barely smooth, a bit thinner than pancake batter.
You’re not making a thick batter here. “You want it to kiss the chicken, not cover it.” It should lightly coat the chicken and drip off slowly, not run off like water and not sit heavy like paste.
Pro Tip:
No added salt here, the brine already handled that.
4. Build the Dry Dredge
In a separate bowl, combine flour and all seasonings. This is where you use your discretion when it comes to how seasoned you want your crust.
Some people like a heavier coating of seasoning, some like it lighter adjust based on your taste.
5. Dredge the Chicken
Take chicken from the wet batter and let the excess drip off slowly. Transfer into the dry dredge and press and squeeze the flour into the chicken until fully coated.
You want to create a slightly clumpy, textured coating almost like a cornflake texture. Let the chicken rest for 5 minutes before frying.
Pro Tip:
This pressing and resting step is what creates those craggly ridges that’s where the crunch lives.
6. Fry the Chicken
Heat oil to about 350°F.
Fry chicken for 12–15 minutes, turning occasionally, until golden brown and fully cooked (165°F internal temperature).
Remove and place on a cooling rack.
Do not place on paper towels. Frying at a slightly lower temperature allows the chicken to cook all the way through without burning the outside.
Pro Tip:
Once fried, taste before adding any extra seasoning. If needed, lightly sprinkle seasoning salt or kosher salt after it comes out of the oil.
7. Build the Waffle Batter
In a large bowl, mix flour, sugar, baking powder and salt. In another bowl, combine egg yolks, milk and vanilla. Add the wet ingredients to the dry, then mix in melted butter and oil.
Do not overmix the batter. A few lumps are perfectly fine, over mixing will make your waffles dense instead of light.
8. Whip and Fold the Egg Whites
Whisk egg whites until fluffy and airy, about 3 minutes, until they begin to foam.
Gently fold the egg whites into the batter using a spatula. Take your time and fold carefully so you don’t deflate them.
Let the batter rest for 10–15 minutes.
This step is what gives your waffles that soft, airy texture on the inside.
9. Cook the Waffles
Preheat your waffle iron to medium heat and spray with baker’s spray.
Use about ¼–⅓ cup (use a dry measuring cup) of batter placed in the center for those slightly irregular waffles you love or about ½ cup for a full waffle.
Cook until golden brown. Place cooked waffles on a wire rack or keep warm in a 225°F oven.
Pro Note:
That irregular shape gives you those uneven edges and texture. While this is not a true Liège waffle (which uses a brioche style dough and pearl sugar), the look and feel are similar rustic, slightly irregular and full of texture.
10. Make the Hot Honey
Add chili flakes and fresh peppers to a saucepan over medium high heat. Let them heat for a few minutes first to release their flavor.
Then add the honey and let it warm gently for 1–2 minutes. Do not allow it to boil. Remove from heat and stir in apple cider vinegar. Strain if desired and let cool.
This method builds the heat first, then infuses it into the honey.
11. Make the Brown Sugar Cinnilla Syrup
Add brown sugar and water to a saucepan over medium high heat and stir until dissolved and gently boiling.
Reduce heat to medium and let simmer for 3–4 minutes until slightly thickened. Stir in butter and Dash of Dacy Cinnilla Sugar until smooth and glossy.
Remove from heat and add vanilla or maple extract. Let sit for a few minutes to thicken.
The syrup will continue to thicken as it cools, giving you that rich pourable finish.
12. Keep Everything Warm
As you cook in batches, place both the fried chicken and waffles in a 225°F oven to keep warm until ready to serve.
This keeps everything hot and crisp without overcooking.
13. Plate and Serve
Plate your waffles and add softened butter. Top with crispy chicken.
Drizzle with brown sugar syrup and/or hot honey. Finish with sliced jalapeños, scallions or microgreens and a light dusting of powdered sugar.
Serve warm and enjoy.
From My Kitchen
This is your guide, adjust to your taste, trust your hands and pay attention to texture. That’s how you take a classic comfort meal and make it your own every time!
