Cheesecake Factory Honey Truffle Chicken Recipe
Start by pounding the chicken breasts to ensure they cook evenly and quickly.A flavorful coating of flour, garlic powder, onion powder, and paprika adds a delicious crust to the chicken.After frying, finish the chicken in the oven to keep it juicy and tender.Mixing honey with truffle salt for the glaze takes this dish to the next level.Don’t skip refrigerating the coated chicken, as it helps the breading stick better while frying.
Ingredients
- 4 Chicken Breasts
- 1 cup Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 cups Buttermilk
- 2 Eggs
- 2 tbsp Honey
- 1 tsp Truffle Salt
- 3 cups Vegetable Oil
Instructions
- Cover chicken breasts with plastic wrap and pound lightly with a meat mallet.
- Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a plastic bag.
- Add chicken breasts to the bag one at a time and coat evenly with the flour mixture.
- Place coated chicken on a baking sheet and refrigerate for 30 minutes.
- Heat vegetable oil in a dutch oven or deep skillet to 350 degrees F.
- Beat buttermilk, eggs, honey, and truffle salt in a shallow pan.
- Dip floured chicken breasts into the buttermilk mixture, then gently place them into the hot oil.
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