Cheesecake Factory Honey Truffle Chicken Copycat
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
757 kcal
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Course
Main Course
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Cuisine
American
Cheesecake Factory Honey Truffle Chicken Copycat
Description
The recipe begins by pounding chicken breasts to even thickness and coating them after a buttermilk soak, which aids tenderness and helps the seasoned flour adhere. The coating includes garlic powder, onion powder, paprika, salt, and pepper, creating a savory crust when fried in hot vegetable oil. Cooking on low heat after browning ensures the chicken cooks through without crisping the crust excessively.
After cooking, the chicken is finished with truffle honey and optionally white truffle oil for an earthy-sweet flavor contrast. The side of roasted asparagus is simply tossed with olive oil and seasoning before roasting, contributing a tender, slightly crisp vegetable complement to the chicken.
Home cooks aiming for a tender, flavor-infused fried chicken will find that marinating in buttermilk and careful frying temperatures are key. The truffle flavors should be applied at the end to preserve aroma. The asparagus offers a fresh vegetable side without overwhelming the main dish.
The recipe notes emphasize double-dredging, cornstarch additions, and proper oil temperature management for a crunchier crust, plus the importance of room temperature chicken before frying.
Ingredients
- 2-4 chicken breast
- 1 cup buttermilk
- 2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt to taste
- 1/2 black pepper to taste, ground
- 2 qt vegetable oil for frying
- 2 tablespoons truffle honey
- 1 teaspoon white truffle oil optional - but will add extra flavor
Oven Roasted Asparagus:
- 1 bunch asparagus trimmed, thin spears
- 3 tablespoons olive oil
- 1 teaspoon salt sea salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Place plastic wrap over the chicken and gently pound both sides with a flat mallet.
- Add flour, garlic powder, onion powder, paprika, salt, and pepper to a large plastic bag, and mix well to combine.
- Add buttermilk to a shallow plate.
- Dip chicken breasts well in buttermilk, put them in the bag with the flour, seal the bag, and shake to coat well.
- Place coated chicken on a plate or tray and cover with a clean dish towel or waxed paper. Let the chicken sit until the flour is a paste-like consistency.
- Fill a large skillet about 1/3 to 1/2 full with vegetable oil and heat the oil until very hot.
- Add the chicken breast to the skillet; if you are cooking a large batch, make sure the chicken pieces don't overlap. Brown the chicken on both sides for a few minutes, then reduce the heat and cover the skillet.
- Cook for about 10 minutes on low heat until the chicken breast is fully cooked but not crispy. Cooking time will be longer for other chicken parts.
- Remove the lid and increase the heat. Continue frying the chicken until it is crispy. Once cooked, transfer the chicken to a plate, cookie sheet, or tray lined with paper towels. If you are not serving the chicken immediately, place it in a warm oven to keep it heated.
- Repeat with the remaining chicken if you have more left.
- Drizzle chicken with Honey Truffle and a bit of truffle oil. Serve with mashed potatoes and asparagus.
Oven Roasted Asparagus:
- Preheat the oven to 400 degrees F.
- Place the asparagus in a mixing bowl and drizzle with olive oil. Toss to coat, then sprinkle with garlic powder, salt, and pepper.
- Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes, depending on thickness. Sprinkle with lemon juice just before serving.
Notes
- Double-dredge chicken breasts for a thicker, crunchier crust.
- Add 1-2 tablespoons cornstarch to the flour mix to help breading adhere better.
- Marinate chicken in buttermilk for 30 to 60 minutes to increase tenderness and flavor.
- Drain fried chicken on a wire rack instead of paper towels to keep crust crispy.
- Use room temperature chicken to ensure even cooking.
- Let oil return to 350°F before frying subsequent batches to maintain cooking temperature.
- Avoid flipping the chicken repeatedly to prevent breading from falling off.
- Add truffle oil only after cooking; avoid heating it to preserve its flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 757kcal | 38% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 59g | 91% |
| Saturated Fat | 39g | 195% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 12mg | 4% |
| Sodium | 214mg | 9% |
| Potassium | 46mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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