Cashew Encrusted Chicken with Buttermilk and Chive Cream

• boneless skinless chicken breasts↗2 lbs

  cut into 1 inch cubes

• buttermilk↗1 1⁄2 cups

  divided plus amount below

• buttermilk↗2 tablespoons

  divided

• sour cream↗1 cup
• chopped fresh chives3 tablespoons

  chopped

• salt↗2 1⁄4 teaspoons

  divided

• pepper↗1⁄2 teaspoon

  divided

• hot pepper sauce↗1⁄4 teaspoon
• roasted unsalted cashews↗1 1⁄4 cups
• flour↗1 cup
• ground cumin↗1 teaspoon
• dried oregano↗1 teaspoon
• dried basil↗3⁄4 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• ground allspice1⁄4 teaspoon
• oil (for deep frying)

Step-by-step instructions

1. 1

   in a medium bowl combine chicken and 1 cup buttermilk.

2. 2

   cover with plastic and refrigerate for 8 hours or overnight.

3. 3

   In a small bowl combine the resmaining buttermilk, sour cream, chives, 3/4 tsp salt, 1/4 tsp pepper, and hot pepper sauce.

4. 4

   cover with plastic warp and refrigerate until ready to use for dip.

5. 5

   Combine remaining spices, flour, cashews and process in food processor until finely ground.

6. 6

   Drain chicken and discard marinade.

7. 7

   Fill large skillet with cooking oil and heat ti 375 degrees.

8. 8

   Dredge chicken pieces in flour mixture and cook in the hot oil until golden brown and cooked through.

9. 9

   Serve hot with buttermilk dip.