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Southern Fried Chicken Gravy
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A thick, nearly white gravy made as a side dish with southern fried chicken.


Serves/Makes:1 cup

  • grease from fried chicken
  • 1 tbsp (15 ml) flour
  • 1 cup (225 ml) milk or 1/2 milk & 1/2 water
  • salt, pepper
  • After frying chicken, pour off all grease except about 1 tbsp (15 ml).
  • Leave any crumbs in the pan also.
  • Add flour and stir over medium-high heat until flour is medium brown.
  • Add milk (or water/milk mixture) and cook until thick.
  • Season with salt and pepper to taste.
I usually make my chicken gravy with half milk/half water. This results in a gravy that's a little less white and with a little less "body."

***Like many cooks, I often don't measure ingredients so these are approximate. For thicker or thinner gravy, adjust liquid accordingly.

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