• Cover the chicken with plastic wrap, and lightly pound it on both sides with a flat mallet.
• To a large plastic bag, add flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
• Put buttermilk on a shallow plate.
• Buttermilk the chicken breasts well, then place them in the bag with the flour, seal, and shake well to coat.
• Cover the chicken with a clean dishtowel or waxed paper once it has been coated. Allow the chicken to sit until the flour becomes paste-like.
• Add 1/3 to 1/2 cup of vegetable oil to a large skillet and heat the oil to a very hot temperature.
• In the skillet, place the chicken breast pieces, if you are preparing a large batch, make sure they do not overlap.
• You only need a few minutes to brown the chicken on both sides, reduce the heat, and cover the skillet.
• Cook the chicken breast for about 10 minutes on low heat, so that the chicken is cooked through, but not crispy (other parts of the chicken will take longer).
• Fry the chicken until it is crispy by removing the lid, raising the heat, and continuing to fry. Spread the chicken on a plate lined with paper towels. To keep the chicken warm, place it in a warm oven if not serving immediately.
• You can repeat this step with the remaining chicken.
• With mashed potatoes and asparagus, drizzle honey truffle on the chicken.

Oven Roasted Asparagus:

• Pre-heat an oven to 425 degrees Fahrenheit.
• Mix the asparagus with the olive oil in a mixing bowl. Stir to coat and sprinkle with salt, garlic powder, and pepper.
• Arrange the asparagus in a single layer on a baking sheet.
• In a preheated oven, bake just until tender, 12 to 15 minutes, depending on thickness. Before serving, sprinkle with lemon juice just.