Ingredients
- 2 lb. boneless, skinless chicken breast, cut into 1" cubes
- 1 1/2 cups plus 2 tbsp buttermilk,
- divided
- 1 cup sour cream
- 3 tbsp chopped fresh chives
- 2 1/4 tsp salt, divided
- 1/2 tsp pepper, divided
- 1/4 tsp hot pepper sauce
- 1 1/4 cup roasted, unsalted cashews
- 1 cup all-purpose flour
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/4 tsp ground red pepper (cayenne)
- 1/4 tsp ground allspice
- Oil for deep-frying
Preparation
Step 1
In medium bowl combine chicken and 1 cup buttermilk. Cover with plastic wrap and refrigerate 8 hours or overnight. In small bowl combine the remaining buttermilk, sour cream, chives, 3/4 tsp salt, 1/4 tsp pepper, and hot pepper sauce. Cover with plastic wrap and refrigerate until ready to use as dip.
In bowl of food processor combine remaining salt and pepper, cashews, flour, cumin, oregano, basil, cayenne pepper and allspice. Process until finely ground, drain chicken, then discard marinade. Fill large cast iron skillet with 2 inches of oil, then heat to 375°F.
Working in batches, place some of the flour mixture in a resealable plastic bag. Toss several pieces of chicken with flour mixture until covered
completely. Place coated chicken in hot oil. Fry 1-2 minutes, or until golden brown and cooked through. Drain
chicken on a baking sheet lined with paper towels, Serve hot , with buttermilk-chive cream.