| Level: | Intermediate |
| Total: | 10 hr |
| Prep: | 20 min |
| Inactive: | 9 hr |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 10 hr |
| Prep: | 20 min |
| Inactive: | 9 hr |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 free-range chickens, cut into serving pieces
- 1 cup balsamic vinegar
- 2 tablespoons minced fresh rosemary leaves
- 3 cups buttermilk (full fat, if possible), plus more as needed
- Arborio Rice Coating, recipe follows
- Peanut oil, for frying
- 1 cup arborio rice
- 1 cup semolina flour
- 3 cups all-purpose flour
- 2 tablespoons table salt (see Chef’s Note)
- 20 turns or 2 to 3 tablespoons freshly ground pepper
Instructions
- Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight.
- The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk. Remove the chicken pieces, reserving the buttermilk.
- Pour Arborio Rice Coating into a large plastic bag or container. Add the chicken in batches, shaking to coat. Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces. Dip the chicken pieces in the rice mixture to dredge them, then carefully dip them in the buttermilk again, and then dip a second time in the rice mixture. Pat well to remove excess flour. Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken.
- Heat about 2 inches of peanut oil in a heavy skillet or frying pan over medium-high heat to 335 degrees F. Slip some of the chicken pieces skin side down into the hot oil. Do not overcrowd; fry in batches (or 2 separate skillets) if necessary. Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.
- Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness.
- Chef’s Note: This is one place I do use table salt. In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating.
- Yield: about 5 cups
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1803 |
| Total Fat | 128 g |
| Saturated Fat | 27 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 70 g |
| Cholesterol | 229 mg |
| Sodium | 1430 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1803 |
| Total Fat | 128 g |
| Saturated Fat | 27 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 70 g |
| Cholesterol | 229 mg |
| Sodium | 1430 mg |
Reviews
I was looking for a new fried chicken recipe and had my chicken soaking in buttermilk and found this one, so I though I’d give it a try. I have cooked fried chicken several times with no previous problems, just had never double dipped it before. Well I followed the recipe to a tee, and it turned out to be the worst fried chicken I have ever had. It wasn’t done after 12 mins, it said to cook 10mins. The breading was hard as a rock had no flavor what so ever. I have often thought when I’ve seen negative reviews it was just the person not knowing what they were doing, but this honestly is a terrible recipe. Sorry, I’ll continue to look for another double dippin recipe.
Great taste and texture…and easy to make! Events in wine country, Northern CA and repeated visits to chef’s restaurant…have provided my husband and I with repeated treats of eating this chicken…Delicious!
My eval is contrary to other evals listd here. I encourage anyone reading my eval to try the recipe. Enjoy! Annie…Fremont…CA
The other reviews are right, just bread once, because even once its plenty crispy. I do also think that the chicken needed a bit more of a savory aspect to balance out the sweetness of the balsamic and rosemary. I will use the breading recipe again but with Giadas pollo frito recipe.
I actually LIKE the balsamic and rosemary flavoring, but the crust is ridiculously heavy and hard…my friends thought this was a bomb.
In hindsight I wish I had read the reviews before I made this god awful recipe! It’s funny you think as your watching the show that balsamic viniagrette and chicken sounds tasty, right? WRONG! I will say this the chicken did come out moist but a little too moist for my taste. Ladies and gentlemen, don’t try this at home!
This is one of those recipes that should be forgotten… and quickly.
Not only is the coating inedible, the great marinade gets completely lost in it.
Cut to the chase and do the marinade – then lightly breadcrumb it and do a simple pan fry.
Michael musta been 3 sheets to the wind when he thought this one up.
Not only is the coating inedible, the great marinade gets completely lost in it.
Cut to the chase and do the marinade – then lightly breadcrumb it and do a simple pan fry.
Michael musta been 3 sheets to the wind when he thought this one up.
The batter was entirely too much, too crispy & inedible. I also didn’t care for the balsamic marinade.
KFC is better. Vinegar in fried chicken? Not a good idea. It’s an awful lot of work to produce bad tasting chicken.
The flavors in this dish are great but, holy cow, you might as well soak it in wet cement and dredge it in gravel. I’ve used Michael’s arborio coating on other foods and it’s wonderful, but the double-dredge method on this one makes it far too hard to bite through without the coating shattering and some major gum damage. Also, the temperature seemed way too high to keep the coating from burning at the 10 mins per side that’s suggested. Maybe it’s my cooktop, but I kept the oil at about 300 (double checked with both a deep-fry thermometer and an infrared thermometer) and turned the chicken every couple of mins for a total time of 12 mins tops, not 12 mins per side. I’ll make it again, but with only one coating.
Great Recipe!