Cashew Encrusted Chicken With Buttermilk And Chive Cream

• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
• 1 1/2 cups buttermilk, divided plus amount below
• 2 tablespoons buttermilk, divided
• 1 cup sour cream
• 3 tablespoons chopped fresh chives
• 2 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon hot pepper sauce
• 1 1/4 cups roasted unsalted cashews
• 1 cup flour
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• oil (for deep frying)

1. in a medium bowl combine chicken and 1 cup buttermilk.
2. cover with plastic and refrigerate for 8 hours or overnight.
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. cover with plastic warp and refrigerate until ready to use for dip.
5. Combine remaining spices, flour, cashews and process in food processor until finely ground.
6. Drain chicken and discard marinade.
7. Fill large skillet with cooking oil and heat ti 375 degrees.
8. Dredge chicken pieces in flour mixture and cook in the hot oil until golden brown and cooked through.
9. Serve hot with buttermilk dip.

chicken breasts, buttermilk, buttermilk, sour cream, fresh chives, salt, pepper, hot pepper, cashews, flour, ground cumin, oregano, dried basil, cayenne pepper, ground allspice, oil

Taken from www.food.com/recipe/cashew-encrusted-chicken-with-buttermilk-and-chive-cream-26098 (may not work)