There’s chicken and waffles, and then there’s Renard’s chicken and waffles. We took the classic sweet-and-savory pairing and gave it a serious Wisconsin upgrade: waffles studded with Cracked Black Peppercorn Cheddar, topped with crispy air-fried chicken, candied bacon, pickled red onions, and a drizzle of hot honey maple butter that ties every bite together. It’s the kind of dish that looks like it came from a trendy brunch spot but is entirely doable in your own kitchen, no reservation required.
This is one of our own original recipes, dreamed up to show off what our Cracked Black Peppercorn Cheddar can do outside of a cheese board. Whether you’re planning a weekend brunch, a breakfast-for-dinner night, or something a little more show-stopping for guests, this recipe delivers layers of flavor and texture in every stack.
What makes this chicken and waffles recipe different?
The waffles themselves are the difference-maker. Instead of using cheese as a garnish, we fold shredded Cracked Black Peppercorn Cheddar directly into the batter, so every bite of waffle carries that sharp, peppery bite. Pair that with air-fried chicken instead of deep-fried, and you get all the crunch and comfort of the classic dish with a lighter, more modern approach. Add candied bacon, pickled red onions, arugula microgreens, and hot honey maple butter, and you’ve got a plate that balances sweet, savory, smoky, tangy, and peppery in a single bite.
How do you make cheddar waffles that actually taste like cheddar?
Fold the cheese into the batter, not just on top. Whisk together flour, baking powder, salt, sugar, garlic powder, and black pepper, then combine it with eggs, milk, and melted butter. Once the wet and dry ingredients come together, fold in shredded Cracked Black Peppercorn Cheddar and sliced scallions. The real trick comes at the end: as the waffles finish cooking, sprinkle a little extra reserved cheddar on top before closing the iron. That last handful crisps into a golden, cheesy crust that makes these waffles taste like cheddar in every layer, not just around the edges.
Can you get crispy fried chicken without deep-frying?
Yes, and this recipe proves it. Butterfly and pound your chicken breasts to an even thickness, then marinate them in buttermilk and hot sauce for at least 30 minutes to keep the meat tender and to add a little kick. Dredge the chicken in a seasoned flour and cornstarch mixture, which is what gives you that extra-crispy edge, then let it rest on a rack for 10 minutes so the coating sets. Spray generously with oil and air fry at 400°F for 10 to 14 minutes, flipping halfway through, until the chicken reaches 165°F internally. You get all the crunch of fried chicken without a pot of hot oil on the stove.
What ties the whole dish together?
Four toppings do the heavy lifting here. Candied bacon, made by baking thick-cut bacon with brown sugar, pepper, and a pinch of cayenne, brings smoky sweetness and a little heat. Pickled red onions add brightness and cut through the richness of the cheese and chicken. Arugula microgreens and scallions add freshness and a pop of color. And the hot honey maple butter, a simple mix of maple syrup, butter, hot honey, and a pinch of salt warmed together, pulls everything into one cohesive bite of sweet and spicy. Together, these toppings are what turn a good chicken and waffle stack into a memorable one.
What’s the best way to assemble and serve it?
Presentation matters just as much as flavor here. Start with a warm cheddar waffle as your base, then top it with a piece of crispy chicken. Drizzle generously with the hot honey maple butter, letting it soak into the waffle a little. Add a small mound of arugula microgreens, top with pickled red onions, and sprinkle with chopped candied bacon. Finish with sliced scallions for color. For the full effect, lean a second waffle against the stack before serving. It’s a small touch, but it makes the whole plate look like it came straight off a restaurant menu.
Bring it to your table
This Cracked Black Peppercorn Cheddar Chicken & Waffles recipe is proof that a few thoughtful ingredients, starting with handcrafted, small-batch artisan cheese, can turn a weekend classic into something worth showing off. Pick up a block of our Cracked Black Peppercorn Cheddar and give this one a try for your next brunch, game day spread, or “why not” Tuesday night dinner. We’d love to see how your stack turns out.
RECIPE: Cracked Black Peppercorn Cheddar Chicken & Waffles
Serves 6
Cracked Black Peppercorn Cheddar Waffles
Ingredients
● 2 cups all-purpose flour
● 1 tablespoon baking powder
● 1 teaspoon kosher salt
● 2 tablespoons sugar
● 1 teaspoon garlic powder
● ½ teaspoon black pepper
● 2 large eggs
● 1¾ cups milk
● ⅓ cup melted butter
● 1¼ cups shredded Cracked Black Peppercorn Cheddar
● ¼ cup additional cheddar for topping before waffles finish cooking
● 2 tablespoons sliced scallions
Instructions
1. Preheat waffle iron.
2. Whisk flour, baking powder, salt, sugar, garlic powder, and black pepper.
3. Whisk eggs, milk, and melted butter in a separate bowl.
4. Combine wet and dry ingredients just until mixed.
5. Fold in cheddar and scallions.
6. Cook waffles until nearly done, then sprinkle a little reserved cheddar on top and finish cooking until golden and crisp.
Crispy Air-Fried Chicken
Ingredients
● 3 large boneless skinless chicken breasts
● 1 cup buttermilk
● 1 tablespoon hot sauce
● 1½ cups flour
● ½ cup cornstarch
● 1 teaspoon kosher salt
● 1 teaspoon black pepper
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● 1 teaspoon smoked paprika
● ½ teaspoon cayenne pepper, optional
● Olive oil spray
Instructions
1. Butterfly chicken breasts and pound to ¼–½ inch thick.
2. Combine buttermilk and hot sauce and marinate chicken for at least 30 minutes.
3. Mix flour, cornstarch, and seasonings.
4. Coat chicken thoroughly in flour mixture.
5. Rest coated chicken 10 minutes on a rack.
6. Spray generously with oil.
7. Air fry at 400°F for 10–14 minutes, flipping halfway through, until 165°F internally.
Candied Bacon
Ingredients
● 12 slices thick-cut bacon
● ¼ cup brown sugar
● ½ teaspoon black pepper
● Pinch cayenne
Instructions
1. Preheat oven to 375°F.
2. Arrange bacon on a parchment-lined pan.
3. Sprinkle with brown sugar, pepper, and cayenne.
4. Bake 20–25 minutes until caramelized.
5. Cool and chop into pieces.
Hot Honey Maple Butter
Ingredients
● ½ cup maple syrup
● 3 tablespoons butter
● 2 tablespoons hot honey
● Pinch kosher salt
Instructions
1. Combine ingredients in a saucepan.
2. Warm over low heat until butter melts.
3. Stir until smooth and keep warm.
Toppings
● ½ cup pickled red onions
● 1 cup arugula microgreens
● 4 scallions, thinly sliced
Assembly
1. Place a warm cheddar waffle on the plate.
2. Top with crispy chicken.
3. Drizzle generously with hot honey maple butter.
4. Add a small mound of arugula microgreens.
5. Top with pickled red onions.
6. Sprinkle with candied bacon.
7. Finish with sliced scallions.
8. Lean a second waffle against the stack for presentation and serve immediately.
Serving Note
This version balances sweet, savory, smoky, tangy, and peppery flavors. The pickled red onions brighten the dish, while the arugula microgreens and scallions add freshness and color. A final drizzle of hot honey maple butter brings everything together.
