Cashew Encrusted Chicken With Buttermilk And Chive

Name: Cashew Encrusted Chicken With Buttermilk And Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

1268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Cashew Encrusted Chicken With Buttermilk And Chive Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Encrusted Chicken With Buttermilk And Chive Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions