Place plastic wrap over the chicken and gently pound both sides with a flat mallet.
Add flour, garlic powder, onion powder, paprika, salt, and black pepper to a large plastic bag, and mix well to combine.
Add buttermilk to a shallow plate.
Dip chicken breasts well in buttermilk, put them in the bag with the flour, seal the bag, and shake to coat well.
Place coated chicken on a plate or tray and cover with a clean dish towel or waxed paper. Let the chicken sit until the flour is a paste-like consistency.
Fill a large skillet about 1/3 to 1/2 full with vegetable oil and heat the oil until very hot.
Add the chicken breast to the skillet; if you are cooking a large batch, make sure the chicken pieces don't overlap. Brown the chicken on both sides for a few minutes, then reduce the heat and cover the skillet.
Cook for about 10 minutes on low heat until the chicken breast is fully cooked but not crispy. Cooking time will be longer for other chicken parts.
Remove the lid and increase the heat. Continue frying the chicken until it is crispy. Once cooked, transfer the chicken to a plate, cookie sheet, or tray lined with paper towels. If you are not serving the chicken immediately, place it in a warm oven to keep it heated.
Repeat with the remaining chicken if you have more left.
Drizzle chicken with truffle honey and a bit of truffle oil. Serve with mashed potatoes and asparagus.
Preheat the oven to 400 degrees F.
Place the asparagus in a mixing bowl and drizzle with olive oil. Toss to coat, then sprinkle with garlic powder, salt, and black pepper.
Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes, depending on thickness. Sprinkle with lemon juice just before serving.
