Michael Chiarello fries chicken with arborio rice flour breading. Never heard of such a thing myself. Have you?
Here's his method: overnight marinade: rosemary & balsamic vinegar. Right before frying he adds buttermilk. Then dips in the rice flour, back to the buttermilk sol., back in the rice flour. Then he fries in 1/2" of oil at 360, turning once.
Sounds interesting, no?