Double Dipped Fried Chicken

Name: Double Dipped Fried Chicken
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Southern
Ingredients: 237 milliliters arborio rice; 237 milliliters balsamic vinegar; 710 milliliters buttermilk (full fat, if possible), plus more as needed; 2 free-range chickens, cut into serving pieces; 710 milliliters all-purpose flour; 2 Tbsps minced fresh rosemary leaves; 8 servings Peanut oil, for frying; 237 milliliters semolina flour; 2 Tbsps table salt (see Chefs Note); 20 turns or 2 to 3 tablespoons freshly ground pepper

The recipe Double Dipped Fried Chicken is ready in approximately 10 hours and is definitely a spectacular vegetarian option for lovers of Southern food. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. This main course has 448 calories, 14g of protein, and 6g of fat per serving. Head to the store and pick up table salt, flour, buttermilk, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.)

Ingredients you will need

Poultry

Equipment you will use

Bowl

Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight.

Ingredients you will need

Chicken

Rosemary

The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk.

Ingredients you will need

Buttermilk

Whole Chicken

Equipment you will use

Bowl

Remove the chicken pieces, reserving the buttermilk.

Ingredients you will need

Chicken Pieces

Buttermilk

Pour Arborio Rice Coating into a large plastic bag or container.

Ingredients you will need

Arborrio Rice

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Chicken Pieces

Buttermilk

Whole Chicken

All Purpose Flour

Rice

Dip

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.

Ingredients you will need

Chicken Pieces

Peanut Oil

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.

Equipment you will use

Paper Towels

Wire Rack

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.

Ingredients you will need

Semolina

Pepper

All Purpose Flour

Shake

Rice

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Salt

Equipment

Ingredients

Servings:

237milliliters

arborio rice 237milliliters

balsamic vinegar 710milliliters

buttermilk (full fat, if possible), plus more as needed 2

free-range chickens, cut into serving pieces 710milliliters

all-purpose flour 2Tbsps

minced fresh rosemary leaves 8servings

Peanut oil, for frying 237milliliters

semolina flour 2Tbsps

table salt (see Chef's Note)20

turns or 2 to 3 tablespoons freshly ground pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Weingut Schneider Niederhauser Hermannshohle Riesling Trocken. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 30 dollars per bottle.