1. Cover the chicken with plastic wrap, and using a flat mallet, pound lightly on both sides.
2. Add flour, garlic powder, onion powder, paprika, salt, and pepper to a large plastic bag and mix to combine.
3. Add buttermilk to a shallow bowl.
4. Dip chicken breasts well in buttermilk, put them in the bag with the flour, seal the bag, and shake to coat well.
5. Fill a large skillet about ⅓- ½  full with vegetable oil and heat the oil until very hot (350ºF).
6. Add the chicken breast to the skillet. Brown chicken on both sides - it should take only a few minutes.
7. Reduce heat, and cover the skillet. Cook for about 10 minutes on low heat, so the chicken breast will be cooked through.
8. Remove the lid, raise the heat, and continue to fry the chicken until crispy.
9. Transfer to a plate with a kitchen towel. 
10. Drizzle chicken with Honey Truffle and serve with mashed potatoes and asparagus.

For the oven Roasted Asparagus:

1. Preheat an oven to 425°F.
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat, then sprinkle with garlic powder, salt, and pepper.
3. Arrange the asparagus onto a baking sheet in a single layer.
4. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.