Instructions

• Place plastic wrap over the 2-4 chicken breasts and gently pound both sides to an even thickness (about 1/2–3/4 inch).
• In a large resealable plastic bag combine 2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Seal and shake to mix.
• Pour 1 cup buttermilk into a shallow plate. Dip each chicken breast in the buttermilk to coat, then place the chicken into the flour mixture bag, seal, and shake to coat thoroughly. Transfer the coated chicken to a plate or tray, cover with a clean dish towel or waxed paper, and let rest until the flour coating becomes paste-like, about 10–15 minutes.
• While the chicken rests, preheat the oven to 400°F. Trim the 1 bunch thin asparagus spears and place them in a mixing bowl.
• Add 3 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder to the asparagus. Toss to coat, arrange the asparagus in a single layer on a baking sheet, and put the sheet in the preheated oven. Roast until just tender, 12 to 15 minutes depending on thickness. When done, sprinkle the asparagus with 1 tablespoon lemon juice and set aside.
• Pour the 2 qt vegetable oil into a large, heavy skillet or Dutch oven so the oil is about 1/3 to 1/2 full. Heat the oil over medium-high until hot and shimmering (or about 350°F if using a thermometer).
• Working in batches so the pieces do not overlap, carefully add the coated chicken breasts to the hot oil. Brown the chicken on both sides for 2–3 minutes per side until golden.
• After browning, reduce the heat to low and cover the skillet. Cook for about 10 minutes, until the chicken is cooked through (internal temperature 165°F) or no longer pink in the center.
• Remove the lid, increase the heat to medium-high, and continue frying briefly to crisp the exterior, about 1–3 minutes per side, until deep golden and crispy. Transfer the cooked chicken to a plate or tray lined with paper towels to drain. If needed, keep finished chicken warm in a low oven while you finish remaining batches.
• When all chicken is cooked, drizzle each breast with 2 tablespoons truffle honey and 1 teaspoon white truffle oil (optional). Let the chicken rest 3–5 minutes, then serve with the roasted asparagus.