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Print Friendly Recipe Recipe Information Ingredients Drippings from fried chicken Flour Salt Pepper Milk Preparation Leave some of the "crackings" or crumbs from the chicken in the gravy. You need about 6 tbsp (90 ml). (An iron skillet really gives the best flavor.) Over medium-high heat, stir in enough flour to make it the consistency similar to thin pancake batter. Lightly brown this mixture. Put in salt and pepper to taste. Pour in milk. (Good gravy is hardly ever measured that I have seen, you just learn the "feel" and "look".) I say 4 cups? You will know the consistency when you see it. It does thicken after it has cooked for a minute or so. Comments Trial and error is how I learned this,my mother taught me the basics and there were never measurements,when i asked "how much" she would tell me "till it looks right." A lot of help, huh? But it does eventually "look right" after making it a few times !

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