#MEwx Very cold, wind, sun and Southern Fried Chicken for dinner

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

Today it’s going to be sunny and colder with highs around 13°F. Northwest winds will be 10 to 15 mph gusting to 30 mph. Wind chill values as low as 12 below, so bundle up before leaving the house.

Tonight we’ll have clear skies with lows around -1°F. Northwest winds 10 to 15 mph during evening hours, becoming light and variable. Wind chill values as low as -12°F. Keep the pets indoors and open the kitchen cabinet door under the sink to avoid the pipes freezing.

The readings from my weather instruments are:

Our outdoor temperature is 6.6°F, the humidity is 42%, the Dew Point is -11.7°F and our wind chill is -4.5°F.

The wind direction is North Northeast between 11.0 MPH and 15.4 MPH.  

The Relative pressure is 30.24, the Absolute pressure is 30.04, the HPA is 1024  and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear skies.

The UV rating is 1 out of 16, Sunrise is 7:10 A.M. EST, Sunset is 4:27 P.M. EST, Moonrise is x:xx P.M. EST, Moonset is 1:20 A.M. EST and the moon phase is waning gibbous.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 170953Z AUTO 34011G20KT 10SM CLR M13/M18 A3022 RMK AO2 SLP238 T11281178

We’ve received 6.5 inches of snow here from yesterday’s storm.

IF we are having chicken, it wouldn’t be complete without a Southern fried chicken recipe, right?

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