Truffle Honey Chicken – Easy Cheesecake Factory Copycat

This truffle honey chicken is like crispy fried chicken but with a little glow-up. It’s sweet, salty, a little fancy-feeling, but still chill to make. If you’ve got buttermilk, flour, and a bottle of truffle honey lying around (or even just want to try it once), you’re good to go.

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Quick Summary

• Prep time: 30 mins
• Cook time: 20 mins
• Flavor: crunchy, sweet-salty, truffle-y
• Great for: Friday dinner, leftovers, impressing someone without trying too hard

Why I Like This Recipe

Didn’t really plan anything tonight. Was gonna just reheat something. But remembered this recipe—decided to mess around and make it. Truffle honey on fried chicken? Kinda weird, kinda amazing. Super crispy, bit of sweet on top, feels like you paid way more than you did. Solid move if you’re hungry and tired of the usual.

Ingredients

Chicken:

• 4 boneless chicken breasts

Wet mix:

• 1 cup buttermilk
• 2 large eggs
• 1 tsp truffle salt

Dry mix:

• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp truffle salt
• 1 tsp mustard powder
• ½ tsp black pepper

Finish:

• 3 tbsp truffle honey (plus extra for brushing)
• Vegetable oil for frying
• Chopped parsley (optional)

How To Make Truffle Honey Chicken

1. Pound the chicken: Same thickness all around. Just makes cooking easier and avoids raw spots.
2. Mix your dry coating: Flour, spices, cornstarch—throw it all in a bag. Shake it up.
3. Coat the chicken once: Toss the chicken in that flour bag. Shake. Lay it on a tray. Stick it in the fridge for 30 mins. Makes the crust stay on better.
4. Heat the oil: About 7–8cm deep in a Dutch oven. Get it to 175°C (350°F). Use a thermometer if you have one.
5. Make the wet mix: Buttermilk, eggs, 1 tsp truffle salt, and 1 tbsp truffle honey. Stir.
6. Double dip: Take the chilled chicken, dip in wet mix, then back in clean flour. Then again—wet, flour. Double coat = double crunch.
7. Fry: 3 mins per side until golden and crispy. Drain on wire rack.
8. Bake + glaze: Brush with truffle honey. Bake at 190°C (375°F) for 10 mins. Brush again when it’s done. Add parsley if you care.

Tips for Success

• Chill after the first flour coat — helps the crust stick better.
• Don’t skip the double dip — it’s what makes it Cheesecake Factory-level.
• Watch your oil temp — too hot burns it, too cool makes it greasy.
• Use real truffle honey if you can — fake stuff is just sugar.
• Let the chicken sit on a rack, not a plate — keeps the bottom crispy.

Storage and Reheating

• Fridge: Cool it down first, then airtight container. 3 days max.
• Freezer: Wrap in foil or use a freezer-safe container. Lasts 1–2 months.
• Reheat: Best bet is pan + oil. Medium heat, 3–4 mins per side.
  Oven works too. 180°C for 10–12 mins.
  Microwave… eh. Not great, but if you’re desperate.

Frequently Asked Questions

• What is truffle honey?
  It’s honey infused with truffle oil or real truffle. Adds that earthy, fancy flavor. Worth trying once.
• Do I have to bake it after frying?
  Technically no, but it helps lock in the honey glaze and crisps it back up.
• Can I skip the double coating?
  You can. But you’ll lose that extra crunch. Up to you.
• Is this too sweet?
  Not really. The honey’s just a glaze. It’s mostly salty, savory chicken.
• Can I use thighs instead of breasts?
  Yep. Just pound them flat and cook a bit longer.

Common Mistakes and How to Dodge Them

• Skipping the chill step after flouring: The coating falls off. It won’t stick well during frying. Chill it. Just do it.
• Oil temp too high or too low: Burns the outside, leaves the inside raw. Or it just gets soggy. Thermometer = your friend.
• Not pounding the chicken evenly: One end cooks, the other’s raw. Fix it with a pan and some cling wrap.
• Cheap truffle honey overload: Don’t drown it. A little goes a long way. Brush, don’t pour.
• Using one dip instead of two: You’ll end up with a thin, sad crust. Trust me—double dip is key.

Nutrition Facts (Per Serving)

• Calories: 635 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 244mg
• Sodium: 951mg
• Potassium: 1067mg
• Total Carbohydrate: 67g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 61g

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