This copycat Cheesecake Factory truffle honey chicken is just as delicious and flavorful as the original. Tender fried chicken breasts explode with rich flavor in every bite.
If you love Cheesecake Factory's honey truffle chicken, then this recipe is going to absolutely delight you. It's loaded with all the flavors and textures that we love in the original, but you never have to pay an arm and a leg for it!
This was inspired by my other favorite Cheesecake Factory copycat recipe on this site, and pairs well with this broiled asparagus or instant pot asparagus and this amazing mashed potato casserole.
Ingredients
It only takes a few simple ingredients to make this recipe. You can find them all at your local grocery store - even the truffle salt, usually. Let's look at what else you need to make this recipe.
- Chicken breasts: You're going to want to use boneless, skinless breasts.
- Buttermilk and eggs: Helps the flour mixture stick to the chicken to make a delightfully flavored coating.
- Breading: Truffle salt, all-purpose flour, cornstarch, garlic powder, onion powder, mustard powder, and black pepper
- Truffle honey: Brushed on after the chicken is breaded for an interesting, yet amazing sweet flavor.
See the recipe card at the end of the post for the full list of ingredients and exact quantities.
How to Make Truffle Honey Chicken
It only takes a few minutes to make this Cheesecake Factory copycat recipe! Such a fancy-tasting recipe that actually only requires a few easy steps to make.
Step 1: Prep
Pound the chicken breasts to an even thickness. Preheat the oven to 375 degrees. Place a wire rack on a baking sheet.
Step 2: Make the Flour Coating
Add the flour, cornstarch, garlic powder, onion powder, truffle salt, mustard powder, and black pepper to a resealable bag.
Step 3: Coat and Chill the Chicken
Add a single chicken breast to the bag with the flour mixture and shake to coat. Then, remove the chicken and place it on a baking sheet.
Repeat the process until all breasts are coated. Cover them loosely with plastic wrap and chill for 30 minutes.
Step 4: Make the Dredging Station
Combine the buttermilk, eggs, honey, and truffle salt in a shallow mixing bowl and whisk well.
Then, add the remaining flour from the resealable bag to another shallow mixing bowl or pan.
Step 5: Coat the Chicken
Dip the chicken into the buttermilk mixture and allow the excess buttermilk to rip off. Then, coat it in the flour. Repeat the process once more, place the breasts on a baking sheet as you work until all chicken is coated.
Step 6: Fry
Heat vegetable oil in a Dutch oven or large skillet to 350 degrees.
When hot, add the chicken breasts to the hot oil and fry for 3 minutes per side, making sure not to overcrowd the pot.
Step 7: Bake
Place the fried chicken breasts on the wire rack you placed on a baking sheet earlier as you work. Then, brush the chicken with truffle honey and bake on the center rack for 10 minutes.
Step 8: Serve
Garnish the breasts with another dollop of truffle honey and chopped parsley. Serve with roasted asparagus, mashed potatoes, or rice, along with some salt and pepper to taste! Eat and enjoy!
Hint: It's important not to crowd the Dutch oven to prevent the oil's temperature from dropping and creating a soggy coating.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this Cheesecake Factory copycat chicken.
- Buttermilk - If you don't have buttermilk, combine 1 cup of regular milk with 2 tablespoons of vinegar or lemon juice and let it sit for 5 minutes. Instant buttermilk!
- Chicken tenderloins - You can also use chicken tenderloins to make this recipe, simply adjust the cooking time accordingly.
Variations
Want to personalize this Cheesecake Factory chicken recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes or jalapeno powder to the flour mixture for a spicy version of this recipe.
- Panko - For an extra crispy coating, Replace ½ of the flour with panko.
- Chicken Thighs - This recipe is also delicious when made with chicken thighs just make sure to reduce your cook time.
If you love recipes like this, you may also enjoy these air fryer fried chicken thighs.
Equipment
You'll only need a few simple kitchen staples to make this recipe.
- Measuring cups and spoons
- Baking sheet
- Resealable Bag
- Wire rack
- Meat mallet
- Dutch oven (with skillet lid - so neat) or this one by itself
- Tongs
Storage
Store leftovers: You can store this chicken in an air-tight container in the refrigerator for up to 3 days. I don't recommend freezing it, as the coating will never be the same.
Reheat: To reheat, place the chicken on a wire baking rack on top of a baking sheet. Then, bake for 25 to 30 minutes at 350 degrees or until the chicken is heated through.
Tips
Although this is an easy recipe, there are a couple of simple things to remember to ensure you make it the best it can possibly be.
- Never overcrowd your Dutch oven. You'll reduce the heat of the oil too much, allowing the coating to absorb the oil and come out soggy rather than crisping up.
- Use a thermometer to accurately gauge the heat of the oil so it's just right!
- Pound the chicken breasts to an even thickness so they fry and bake evenly.
FAQ
Do you have questions about this copycat Cheesecake Factory truffle honey chicken? Here are some of the most commonly asked questions about truffle honey chicken.
Truffles can vary in flavor, but in general, they have an earthy, musky flavor with what some call a meaty or gamey flavor.
Truffle honey is honey from bees with a slice of truffle added to the jar during processing. As the honey sits, the truffle gently flavors it adding layers of its earthy, umami flavor to the sweet honey.
More Fried Chicken Recipes
Do you like fried chicken? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Cheesecake Factory Truffle Honey Chicken
Equipment
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
- Pound chicken breasts to even thickness.
- Add flour, cornstarch, garlic powder, onion powder, 2 teaspoons truffle salt, mustard powder, and black pepper to a resealable bag.
- Add chicken to the bag one at a time and coat with flour. Place onto a baking sheet as you work.
- Refrigerate for 30 minutes.
- Heat 3 inches of vegetable oil in a dutch oven to 350 degrees F. Preheat the oven to 375 degrees F.
- Combine buttermilk, eggs, honey, and 1 teaspoon truffle salt in a shallow pan. Whisk well. Add remaining flour to a shallow pan.
- 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.
- 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.
- Brush with truffle honey, then place into the oven on the center rack. Bake for 10 minutes.
- Add another dollop of truffle honey to each chicken breast. Garnish with chopped parsley and enjoy!
Notes
- 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
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