Double Dipped Fried Chicken Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1524
FAT
237%
CHOL
165%
SOD
185%

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Ingredients for 6 servings

20 turns or 2 to 3 tablespoons freshly ground pepper

Peanut oil, for frying

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

1 cup balsamic vinegar

3 cups all-purpose flour

2 tablespoons minced fresh rosemary leaves

1 cup arborio rice

Arborio Rice Coating, recipe follows

1 cup semolina flour

2 free-range chickens, cut into serving pieces

2 tablespoons table salt (see Chef's Note)

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