Cheesecake Factory Honey Truffle Chicken Copycat
Cheesecake Factory Honey Truffle Chicken Copycat recipe is made with crispy fried chicken with truffle honey, served with asparagus and mashed potatoes.
I believe the Cheesecake Factory has some delicious meals that can be easily done at home. After making Cheesecake Factory Avocado Egg Roll and Cheesecake Factory Original Cheesecake, my quest was to make some flavorful Honey Truffle Chicken.
Easy Honey Truffle Chicken
A delicious and sophisticated dinner doesn’t always need to happen at a restaurant. Take this Cheesecake Factory Honey Truffle Chicken Copycat recipe that is so easy to make at home. You start with chicken breast that has been soaked in buttermilk and later rolled into a mix of flour and spices.
The chicken is fried to golden-brown perfection, being crispy on the outside, while tender and juicy on the inside. Serve with creamy and fluffy mashed potatoes and asparagus. Not to forget the most important part that takes this meal to the next level, the truffle honey that is poured over the perfectly fried chicken. Its the perfect combination of sweet and savory and the truffle flavor turns this regular weeknight dinner into a fancy meal.
This recipe is actually so much cheaper to make at home. It’s perfect for date night and it’s also quick and easy to make. Having some Honey Truffle is your pantry is always a good idea. I like to have it on hand for quick cheese boards. Therefore, I always have some cheese around if someone decides to stop over.
The Truffle Honey is very flavorful and it works really well in savory recipes. The unexpected flavor is always a nice surprise and it’s an easy way to elevate a dish. I usually buy mine from Whole Foods, but you can also find plenty of options online. This Black Honey Truffle is one that I like and used many times. If you are a fan of crispy chicken, you should totally try my Crispy Boneless Chicken Wings, they are so good with that hot sauce!
How do you make Crispy Fried Chicken?
- In a large resealable plastic bag, combine cups flour with seasoning. Set aside.
- Using a flat kitchen mallet, pound the chicken lightly on both sides.
- In a shallow bowl add buttermilk and add chicken to it. If you are not in a hurry, let the chicken marinate in the buttermilk for 30 minutes to one hour, flipping once mid time. Or dip chicken in the buttermilk, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
- Place coated chicken pieces on a plate and cover with a towel, let stand until the flour mixture resembles a paste.
- In a fryer or large skillet, heat oil to 375° F.
- Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
How do you make Crispy Chicken in the Oven?
You will still need all the ingredients listed in the recipe card, plus two cups of crushed Ritz Cracker or saltines and 1/2 cup of melted margarine.
- In a large resealable plastic bag, combine cups flour with seasoning. Set aside.
- Using a flat kitchen mallet, pound chicken lightly on both sides.
- In a shallow bowl add buttermilk and add chicken to it. If you are not in a hurry, let the chicken marinate in the buttermilk for 30 minutes to one hour, flipping once mid time. Or dip chicken in the buttermilk, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
- Place coated chicken pieces on a plate and cover with a towel, let stand until the flour mixture resembles a paste.
- Preheat oven to 425 degrees F. Grease a baking dish with cooking spray.
- Add cracker crumbs to a shallow bowl.
- Dip the chicken breasts that now are coated with the paste-like mixture into melted margarine. Also, press into the cracker mixture until well coated.
- Arrange chicken in the prepared baking dish.
- Bake in a pre-heated oven until chicken breasts are no longer pink in the center and the juices run clear 45 to 60 minutes.
- An instant-read thermometer inserted into the center should read at least 165 degrees F.
I have included the Oven Roasted Asparagus recipe for you in the recipe card, but I have a few options for Mashed Potatoes:
- Instant Pot Mashed Potatoes
- Chunky Mashed Potatoes – this is usually my go-to when I make this meal.
- Loaded Vegan Mashed Potatoes
Also, if you are looking for a low carb side to go with the Honey Truffle Chicken and the Oven Roasted Asparagus, this Mashed Cauliflower is perfect.
Looking for more Cheesecake Factory Recipes? Check these:
Watch Recipe Video:
Cheesecake Factory Honey Truffle Chicken Copycat
Ingredients
- 2-4 chicken breasts
- 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 ground black pepper to taste
- 2 qt vegetable oil for frying
- 2 tablespoons truffle honey
Oven Roasted Asparagus:
- 1 bunch thin asparagus spears trimmed
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Cover the chicken with plastic wrap, and using a flat mallet, pound lightly the chicken on both sides.
- Add flour, garlic powder, onion powder, paprika, salt, and pepper to a large plastic bag and mix 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 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 chicken on both sides, that should take only a few minutes, reduce heat, and cover the skillet.
- Cook for about 10 minutes on low heat, so the chicken breast will be cooked through, but not crispy (it will take longer if you are cooking other chicken parts).
- Remove the lid, raise the heat, and continue to fry the chicken until crispy. Transfer to a paper towel lined plate or cookie sheet or tray. If not serving immediately, place the chicken in a warm oven to keep it warm.
- Repeat with remaining chicken if you have more left.
- Drizzle chicken with Honey Truffle and serve with mashed potatoes and asparagus.
Oven Roasted Asparagus:
- Preheat an oven to 425 degrees F.
- Place the asparagus into a mixing bowl, and drizzle with the 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
Nutrition
Video
