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1
Wash the chickens and place in a large bowl.
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2
(Make sure to wash your hands after you handle raw poultry.)
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3
Mix the balsamic and the rosemary and pour over the chickens.
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4
Cover and refrigerate overnight.
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5
The next day, remove the chicken and discard the balsamic.
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6
In a clean bowl, toss the chicken with the buttermilk.
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7
Remove the chicken pieces, reserving the buttermilk.
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8
Pour Arborio Rice Coating into a large plastic bag or container.
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9
Add the chicken in batches, shaking to coat.
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10
Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces.
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11
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.
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12
Pat well to remove excess flour.
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13
Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken.
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14
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.
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15
Do not overcrowd; fry in batches (or 2 separate skillets) if necessary.
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16
Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side.
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17
Drain thoroughly on a wire rack or crumpled paper towels and serve.
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18
Can be eaten hot, cold, or at room temperature.
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19
Put the rice in a blender and grind until very fine.
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20
Shake out into a large bowl and add the semolina, flour, salt, and pepper.
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21
Toss until well blended.
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22
Store in a sealed container in the freezer to maintain maximum freshness.
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23
Chef's Note: This is one place I do use table salt.
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24
In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating.
