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Cheesecake Factory Truffle Honey Chicken

This copycat Cheesecake Factory truffle honey chicken is just as delicious as the original, and it's actually very easy to make.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 635 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breasts boneless, skinless
Wet Ingredients for Breading
  • 1 cup buttermilk
  • 2 large eggs whisked
  • 1 teaspoon truffle salt
Dry Breading
  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon truffle salt
  • 1 teaspoon mustard powder
  • ½ teaspoon black pepper
  • 3 tablespoon truffle honey
  • vegetable oil as needed to brown chicken
Garnish
  • chopped parsley optional

Instructions

    Cup of Yum
  1. Pound chicken breasts to even thickness.
  2. Add flour, cornstarch, garlic powder, onion powder, 2 teaspoons truffle salt, mustard powder, and black pepper to a resealable bag.
  3. Add chicken to the bag one at a time and coat with flour. Place onto a baking sheet as you work.
  4. Refrigerate for 30 minutes.
  5. Heat 3 inches of vegetable oil in a dutch oven to 350 degrees F. Preheat the oven to 375 degrees F.
  6. Combine buttermilk, eggs, honey, and 1 teaspoon truffle salt in a shallow pan. Whisk well. Add remaining flour to a shallow pan.
  7. Dip the chicken into the buttermilk mixture. Allow excess to drip off, then coat with the flour. Repeat dredging chicken into buttermilk, then flour once more.
  8. Add chicken breast to the hot oil and fry for 3 minutes per side. Place onto a wire rack lined baking sheet as you work.
  9. Brush with truffle honey, then place into the oven on the center rack. Bake for 10 minutes.
  10. Add another dollop of truffle honey to each chicken breast. Garnish with chopped parsley and enjoy!

Notes

  •  
  • Ken and I created for you a list of ultimate side dishes to serve with this super delicious chicken to bring it to next level goodness. One bite and you'll be in love for life!
  • What to Serve With Coq Au Vin is a list that will provide you with many side dish ideas and inspiration. 
  • Never overcrowd your Dutch oven. You'll reduce the oil's heat too much, allowing the coating to absorb the oil and get soggy rather than crisping up.
  • Use a thermometer to accurately gauge your oil's heat so you don't make it too cool or too hot.
  • It's important to pound the chicken breasts to an even thickness so they fry and bake evenly.

Nutrition Information

Calories 635kcal (32%) Carbohydrates 67g (22%) Protein 61g (122%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.04g Cholesterol 244mg (81%) Sodium 951mg (40%) Potassium 1067mg (30%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 304IU (6%) Vitamin C 3mg (3%) Calcium 111mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 635

% Daily Value*

Calories 635kcal 32%
Carbohydrates 67g 22%
Protein 61g 122%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.04g 2%
Cholesterol 244mg 81%
Sodium 951mg 40%
Potassium 1067mg 23%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 304IU 6%
Vitamin C 3mg 3%
Calcium 111mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.