Just hang in there.  You'll get down to double-digit highs by Friday.

... seriously, though, I do hope that you have air conditioning of some kind.

In fairness to my area of Texas, however, this heat wave is extremely unusual.

Yesterday's high was 104.5, which beat the previous record of 104 set in 1948, when Our Boys were barely home from the War -- World War 2 that is.

What is going on with the Earth's weather patterns and the Sun?

Finally, global warming doing what it is supposed to do.
 

We broke a record yesterday -- last set in 1898, when William McKinley was president. I'm sure none of you remember good ol' President McKinley.

I was all geared up to see a good southern deep fried recipe when I saw the thread title.  :ready-to-eat:  What gives?! Lol. 

105-108 forecast here all week long. I feel for ya. If I'm ever able to move out of here, it sure won't be to Texas-- too similar to what I'm trying to escape.

I was all geared up to see a good southern deep fried recipe when I saw the thread title.  :ready-to-eat:  What gives?! Lol.

Here ya go Jen!




Recipe: Chicken Fried Chicken with Southern Peppered Milk Gravy
© From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 15 min |

Yield: 4 servings

 Ingredients
 
 For the Chicken:

• 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
• 1/2 teaspoon of Creole or Cajun seasoning (like Slap&tag=httpwwwchanco-20 Ya Mama), or to taste
• 2 cups of self rising flour
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of freshly cracked black pepper
• 1 cup of milk
• 2 large eggs
• One-half inch of cooking oil (canola, vegetable) for the skillet, plus 2 tablespoons of bacon drippings

For the Gravy:

• 1/4 cup of reserved pan drippings
• 1/4 cup of reserved seasoned flour
• 1-1/2 to 2 cups of milk
• 1 teaspoon of kosher salt, or to taste
• 1/2 teaspoon of freshly cracked black pepper, or to taste

Instructions
 
 Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.
 
 Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.
 
 Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.
 
 Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.
 
 Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. Serve immediately with homemade mashed potatoes and a green vegetable.