Cashew Encrusted Chicken with Buttermilk and Chive Cream

I found this in InStyle magazine today, its sounds delicious. I haven't tried it yet so if any of you beat me to it, let me know how it is! prep time included refrigeration.

• Ready In: 9 hrs 15 mins
• Yields: 50 pieces

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)

Directions

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.