Cheesecake Factory Honey Truffle Chicken Copycat

Every time I visit The Cheesecake Factory, I order my favorite Honey Truffle Chicken, so recreating the recipe at home makes total sense. Honestly, it turned out way better than I had imagined. This crispy chicken with sweet honey glaze and a hint of rich truffle oil takes just 30 minutes to make at home. No fancy equipment is needed, no complicated steps to follow, just delicious ingredients and effortless time in the kitchen.

I am a huge fan of The Cheesecake Factory, and it’s been my mission to recreate my favorite dishes from there since I moved to Europe. Unfortunately, they don’t have a location here. I like to make this meal when we have friends over or for a dinner date with my husband. I also make The Cheesecake Factory Avocado Egg Rolls for an appetizer and finish the meal with the famous Cheesecake Factory Original Cheesecake.

A delicious and sophisticated dinner doesn’t always need to happen at a restaurant. This elegant crispy truffle chicken with honey glaze can be made with minimal effort in the comfort of your home. Just like the restaurant, I first lightly bread the chicken, then fry it until golden and crispy, and finish it with a drizzle of honey and truffle oil. The last two ingredients elevate the dish and make it special. So, if you are looking for an approachable recipe that tastes and looks impressive, this is it.

Why is this better than the restaurant version

• Better than the restaurant: I blend spices and coat the chicken in buttermilk to make it tender and juicy on the inside and crispy on the outside.
• Serve everyone for a fraction of the price: This dish costs $22 at my local Cheesecake Factory for one person. My recipe serves six for about $20. That saves me over $100 to use on whatever I want. 
• A luscious meal to show off to everyone: I love to show off this dish to family and friends, but it is also fun to have it for holidays and celebrations. It is a fancy meal that everyone is impressed with.
• The flavors are outstanding. The unique earthy, sweet honey flavor and crispy coated chicken make this exceptional. 
• Can be made healthier: You can customize the recipe and make it healthier at home by not deep-frying the meat.

What you will need

• Chicken breasts – I use boneless skinless chicken breasts because they have a clean taste that easily absorbs the flavors without being overpowered by fat or bones.
• Buttermilk – To tenderize the chicken by breaking down the protein. It helps make the chicken juicy and flavorful and makes the flour mixture stick to the meat.
• Breading: The coating adds a crispy texture and locks in moisture. To make it more flavorful, I mix in garlic powder, onion powder, and paprika into all-purpose flour. 
• Truffle honey: I suggest tasting several varieties and brands before making this dish. I know it can be expensive, so maybe go to several stores and ask for samples. I usually buy mine from Whole Foods, but you can also find many options online. This Black Honey Truffle is one that I like and use many times.
• Vegetable oil: I always recommend a neutral oil for frying so as not to overpower the flavors in the chicken.

How to make

Preheat the oven: First, I preheat the oven to 400 degrees F (for the asparagus), cover the chicken breasts with plastic wrap, and pound them with a flat meat mallet lightly on both sides. Then, I place parchment paper on a large baking sheet.

Prep the chicken: Next, I mix the onion powder, garlic powder, flour, paprika, salt, and pepper in a large baggie and pour the buttermilk into a shallow bowl. Now, I dip the chicken in the buttermilk, one at a time, coating it well.

Toss and rest: Then, place it in the bag with the flour mixture, seal it, and shake it to coat it well. The chicken rests on a plate covered with wax paper for at least 30 minutes until the coating is a paste-like consistency.

Fry: Once the chicken is ready, I fill the skillet halfway with oil and heat it to 350 degrees F on medium-high. I only cook two or three pieces at a time to ensure enough room for them to brown without touching. After browning on both sides, I cover the skillet and let it cook for 10 minutes on low until it is cooked through but not crispy. 

Finish: Now, I remove the lid and turn the heat to high to cook the chicken until crispy, placing the cooked pieces on a wire rack above a paper towel-lined pan until they are all finished. Then, I drizzle the truffle honey all over the chicken and serve it with the asparagus.

Make the asparagus: To make the asparagus, I drizzle the spears with olive oil, tossing them to coat before sprinkling them with garlic powder, salt, and pepper. Then, I place them on the prepared baking sheet and cook them for 12 to 15 minutes until tender. I spritz them with lemon juice just before serving them.

Expert tip

How to make extra crispy honey truffle chicken at home

If you want to create a super crunchy crust, I recommend double-dredging the chicken breasts. This means that after dipping them in the buttermilk and flour mixture, repeat this step. This will add an extra layer of breading, making the crust crispier. Another trick is to add a tablespoon or two of cornstarch to the flour mixture. It will make the breading stick better to the chicken, creating a thicker, crispier crust.

More tips to consider:

• To give this chicken even more flavor and tenderness, marinate it in buttermilk for 30 to 60 minutes before preparing it. 
• Drain the chicken on a wire rack instead of setting it directly on paper towels for extra crispy chicken.
• Be sure the chicken is at room temperature before frying it.
• Keep an eye on the oil temperature. After the first batch of chicken, please wait for it to get back up to 350 degrees F before frying the next batch. 
• Do not flip the chicken repeatedly, or the breading may fall off. 
• Use the truffle oil as a finishing touch; never cook with it, as the heat will make the flavor undetectable.

Recipe variations and add-ins:

• Different cuts of chicken: For a richer taste, I have used boneless, skinless chicken thighs. They are juicy and delicious, but remember, some people would rather have white meat. I recommend using both if serving a crowd.
• Other meat: Try this recipe with meats like pork cutlets or turkey for something different. The truffle honey adds a sweet and earthy flavor to any meat, and I have tried them all.
• Spice it up: My husband loves spicy food, so I sometimes add 1/4 teaspoon of red pepper flakes to the flour mixture. The honey truffle chicken is incredible, with some buffalo sauce.
• Add citrus: I have tried this with lemon, orange, and lime juice and zest blended into the honey, and they are all incredibly delightful. The extra zing they bring to the dish makes it nothing less than impressive. 

Serving suggestions:

I serve this honey truffle chicken over creamy mashed potatoes with roasted asparagus. Instead of classic mashed potatoes, I also enjoy these with sweet mashed potatoes; they pair perfectly with the honey from this recipe.

Obviously, I do not skip dessert, and I make something from the Cheesecake Factory menu. One of the first cakes I tried there was the Red Velvet Cake Cheesecake, a celebration cake I fell in love with from the first bite. I still make it at home quite often on special occasions.

How to store leftovers:

• Refrigerate: Pack leftovers in a sealed container and refrigerated for 3-4 days.  
• Freezing: Let the leftovers cool and wrap them in freezer paper before placing them in a freezer-safe container or freezer bag for up to three months.  
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Preheat the oven to 400 degrees F and place the chicken on a parchment-lined baking sheet. Bake for seven to nine minutes. Alternatively, they can be reheated in an air fryer at 400 degrees F for five minutes.

Frequently asked questions

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