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, recipe follows
Peanut oil, for frying
1 cup arborio rice
1 cup semolina flour
3 cups all-purpose flour
2 tablespoons table salt (see Chef's Note)
20 turns or 2 to 3 tablespoons freshly ground pepper
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