Cashew Chicken with Buttermilk-Chive Cream

By gstark

Ingredients

• Chicken breast, cut into 1: cubes
• 1 1/2 cups + 2 tbsp butter (divided)
• 1 cup sour cream
• 3 tbsp fresh chives
• 2 1/4 tsp salt (divided)
• 1/4 tsp hot sauce
• 1 1/4 cup cashews
• 1 cup flour
• 1 tsp cumin
• 3/4 tsp oregano
• 3/4 tsp basil
• 1/4 tsp red pepper
• 1/4 tsp allspice
• Oil

Preparation

Step 1

combine chicken and 1 cup buttermilk. Refrigerate overnight.
Combine remaining buttermilk, sour cream, chives, salt and pepper and hot sauce. Cover and refrigerate until ready to use as dip.

Combine salt and pepper, cashews, flour, cumin, oregano, basil, pepper and allspice. Process until finely ground.

Drain chicken and discard marinade. Fill cast iron skillet with 2”of oil then heat to 375.

Working in batches, place some of the flour mixture in a plastic bag. Toss several pieces of chicken in flour mixture. Fry 1-2 minutes or until golden brown and cooked through.

Serve hot with buttermilk-chive cream.