Cheesecake Factory Honey Truffle Chicken Copycat
This Honey Truffle Chicken is a crispy, golden delight drizzled with luscious truffle honey sauce and paired with tender roasted asparagus. A perfect copycat for Cheesecake Factory fans!
Equipment
- Large Mixing Bowl
- Shallow dish or plate
- Skillet or deep frying pan
- Baking Sheet
- Meat Thermometer
Ingredients
- 2-4 chicken breasts boneless and skinless
- 1 cup buttermilk adds moisture and tenderness to the chicken
- 2 cups all-purpose flour for breading the chicken
- 1 teaspoon garlic powder for a hint of savory flavor
- 1 teaspoon onion powder enhances the overall taste
- 1 teaspoon paprika adds a touch of color and smokiness
- 1/2 teaspoon salt adjust to your taste
- 1/2 teaspoon ground black pepper for a bit of spice
- 2 quarts vegetable oil for frying the chicken
- 2 tablespoons truffle honey the star ingredient for that unique flavor
- 1 teaspoon white truffle oil optional, but enhances truffle flavor
- 1 bunch thin asparagus spears fresh and vibrant, perfect for a side dish
- 3 tablespoons olive oil for roasting the asparagus
- 1 teaspoon sea salt to season the asparagus
- 1/2 teaspoon ground black pepper a touch for seasoning asparagus
- 1/2 teaspoon garlic powder for extra flavor in the asparagus
- 1 tablespoon lemon juice brightens the flavor of the dish
Instructions
- Place chicken breasts in a large mixing bowl and pour in buttermilk to fully submerge. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- In a shallow dish, combine all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Heat vegetable oil in a skillet or deep frying pan over medium-high heat. Oil should be enough to submerge chicken halfway. Test oil readiness by dropping a small amount of flour; it should sizzle.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly. Shake off excess flour and set aside.
- Fry chicken breasts in hot oil for 5-7 minutes on each side until golden brown and cooked through (internal temperature 165°F). Drain on paper towels.
- Mix truffle honey and white truffle oil (if using) in a small bowl until combined to make the honey truffle sauce.
- Preheat oven to 425°F. Toss trimmed asparagus with olive oil, sea salt, black pepper, garlic powder, and lemon juice on a baking sheet. Roast for 10-15 minutes until tender and slightly crispy.
- Plate the crispy chicken breasts, drizzle generously with honey truffle sauce, and serve alongside roasted asparagus.
Notes
- Ensure chicken is at room temperature before frying for crispiness and juiciness.
- Avoid overcrowding the pan; fry in batches to maintain oil temperature.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months.
- Substitute chicken thighs for more flavor and juiciness.
- For a healthier option, bake the breaded chicken at 400°F for 20-25 minutes.