The key to the Cheesecake Factory Honey Truffle Chicken’s irresistible flavor is the honey truffle glaze.

To make the glaze, whisk together honey, truffle oil, soy sauce, Dijon mustard, cornstarch, salt, and black pepper in a small saucepan over medium heat.

Stir until the cornstarch is fully dissolved and the mixture thickens slightly about 3-4 minutes. Remove from heat and set aside.

Next, it’s time to prepare the chicken. Start by pounding the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

This will ensure that the chicken cooks evenly and stays tender.

Set up a dredging station to coat the chicken. In a shallow dish, combine the flour, breadcrumbs, grated Parmesan cheese, salt, black pepper, paprika, garlic powder, and onion powder.

Dip each chicken breast into the buttermilk, allowing any excess to drain off, then dredge it in the flour mixture, pressing lightly to adhere the coating to the chicken.

Shake off any excess flour and set the coated chicken breasts aside on a plate.

In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

You can test the temperature by dropping a small piece of breadcrumb into the oil – if it sizzles and rises to the top quickly, the oil is ready for frying.

Carefully add the coated chicken breasts to the hot oil, being cautious not to overcrowd the pan.

Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).

Use a meat thermometer to ensure that the chicken is fully cooked. Once done, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Once all the chicken breasts are fried and drained, place them on a serving platter.

Using a pastry brush, generously coat each chicken breast with the prepared honey truffle glaze, brushing it over the top and sides of the chicken.

The glaze will add a luscious sweetness and truffle aroma to the chicken, enhancing its flavor.