Warming temps, no rain and the last of my Chicken dinner recipes

Good Morning Augusta

This morning we have sunny skies with a glorious high reaching 57ºF. Winds will be from the WNW at 5 to 10 mph.

Tonight we’ll have partly cloudy skies that will become overcast later during the night. Low will drop to near 40ºF. Winds will be light and variable.

The readings from my weather instruments are:

Humidity is 78%, the dew point is 33ºF, outside it’s 5.6ºC and 42.3ºF.

The wind direction is South between 4.3 MPH and 6.9 MPH, generating a wind chill of 42.5ºF.

The Barometric pressure is 30.07 / HPA  1018.2 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:05 a.m. Sunset is 7:16 P.M. Moon rise is at 5:46 a.m., Moon set is at 5:35 a.m. and the moon phase is waxing gibbous.

The Raw METAR reading from the airport in Augusta is:

METAR KAUG 091153Z AUTO 26004KT 10SM CLR 03/M05 A2999 RMK AO2 SLP159 T00331050 10039 20006 51033

Visibility is 10.0 miles / 16.1 Kilometers with clear skies today.

We didn’t receive any rain here over the past 24 hours and it’s nice outside.

Space Weather for this morning is:

Today’s Solar flux is 75, the solar wind speed is 463  Kilometers per second and the chance of a solar storm is 1%.

This will conclude my “chicken theme” of dinner recipes.  If you happen to like Southern style Fried Chicken, give it a try.

*Southern Fried Chicken

2 cut up fryer chickens in 16 pieces

4 1/4 cups buttermilk

5 cups all-purpose flour

3 tablespoons seasoned salt, such as Lawry's

2 teaspoons paprika

2 teaspoons freshly ground black pepper

2 teaspoons ground dried thyme

1 teaspoon cayenne pepper, plus more for seasoning

1/4 cup milk

Canola or vegetable oil, for frying

Directions

Thoroughly rinse the chicken, then cover all the pieces with 4 cups buttermilk and soak in the fridge overnight or up to 24 hours. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take off the chill.

In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl. Stir together well.

In a small bowl, combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.

Heat 1 1/2 to 2 inches of oil in a deep skillet over medium high heat until a thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.  Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded

pieces on a plate. Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.

Place the chicken on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. These should be cooked all the way through by now but always check, if any pink juice or meat is visible. If so, return to the hot oil for another minute or so until fully cooked. Leave the thighs and breasts on the baking sheet.

Bake the thighs and breasts for 15 minutes to finish the cooking process.  Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.

This Recipe is courtesy of Ree Drummond