DOUBLE DIPPED FRIED CHICKEN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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
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Gruen Ayodele
gruenayodele98@yahoo.comThis recipe is amazing! The chicken is so crispy and juicy, and the flavor is incredible. I will definitely be making this again and again.
Sabbir Lioun
lioun-s@yahoo.comThis recipe was a disaster. The chicken was overcooked and the breading was burnt. I had to throw the whole thing away.
Maleek Thomas
thomas@aol.comI wasn't impressed with this recipe. The chicken was dry and the breading was bland. I won't be making this again.
Elham Jan
e.j16@hotmail.comI'm not a huge fan of fried chicken, but this recipe was pretty good. The chicken was crispy and juicy, and the breading was flavorful. I would definitely recommend this recipe to someone who loves fried chicken.
Jonathan Targett
t.jonathan66@gmail.comThis recipe was easy to follow and the chicken turned out great. The only thing I would change is to use a different type of oil. I used vegetable oil and the chicken had a bit of a greasy taste.
Alasad Ahmed
alasad.ahmed16@yahoo.comThe chicken was good, but I found the breading to be a bit too thick. I think I would reduce the amount of flour next time.
Malidu Thiwansha
malidu.t51@yahoo.comI followed the recipe exactly and the chicken turned out great. It was crispy on the outside and juicy on the inside. The flavor was also very good. I would definitely recommend this recipe.
ASSam Moto Vlogs
avlogs38@hotmail.frThis is the best fried chicken recipe I've ever tried. The chicken was so moist and flavorful, and the breading was crispy and golden brown. I'll definitely be making this again soon.
AVERY DAVID
d56@gmail.comI tried this recipe and it was a huge hit with my family! The chicken was juicy and crispy, and the breading was perfect. I especially liked the addition of the cayenne pepper, which gave the chicken a nice kick.
Tamryn Luck
t4@aol.comThis fried chicken is amazing! The double-dipping technique makes the chicken extra crispy and flavorful. I will definitely be making this again.