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Old 02-16-2006, 10:53 AM   #1
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Location: Savannah, GA and Somewhere near Lexington, NC
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I don't know where you saw it. but...

Just put chicken pieces in a large bowl and cover with butter milk. Add salt, pepper, and red pepper (to taste). Let sit four four to eight hours.

Put flour in a large plate or shallow cassarole. Add salt, pepper, and red pepper (to taste).

Dredge chicken in flour mixture and set on rack (cake cooling rack) while you work all chicken through the flour mixture.

One piece at a time, dunk chicken in butter milk and then dredge in flour mixture.

Heat oil to approx 375. Fry chicken until done.
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Old 06-08-2006, 10:13 PM   #2
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That Italian fellow from Napa Style had this recipe on his food Netwok show once. lemme see if I can find it...

Here:

Double Dipped Fried Chicken

Ingredients
(6 to 8 Servings)

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
Peanut oil, for frying

Directions


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 to 15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.

© 2006 NapaStyle Inc. All rights reserved.
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Old 06-27-2006, 08:37 AM   #3
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I should have added - arborio rice coating is just arborio rice pulsed in a food processor or coffee grinder until it's crumbs and flour. it doesn't always work well so you could always just pulse some puffed rice for a better effect
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