Southern Fried Chicken Gravy
I make delicious, low-fat chicken gravy from the drippings left from my Southern Oven-Fried Chicken recipe. The gravy is smooth and tasty and a perfect accompaniment to Southern Fried Chicken.
I make delicious, low-fat chicken gravy from the drippings left from my Southern Oven-Fried Chicken recipe. The gravy is smooth and tasty and a perfect accompaniment to Southern Fried Chicken.
- Carbohydrate 7.665275 g
- Cholesterol 1.62666666666667 mg
- Fat 0.559616666666667 g
- Fiber 0.963750002980232 g
- Protein 1.645125 g
- Saturated Fat 0.2946775 g
- Serving Size 1 1 Serving (44g)
- Sodium 10.2260416666667 mg
- Sugar 6.70152499701977 g
- Trans Fat 0.0407791666666666 g
- Calories 41 calories
Step-by-step
- Pour any grease that remains with the drippings in the chicken skillet into a jar to discard later.
- Add 1/4 cup flour to the remaining drippings.
- Immediately add 1 cup of water and stir the water and flour together before heating.
- Now, add 1 cup of milk, continuing to stir until all lumps are gone.
- At this point place the skillet over heat, cook and stir, and add an additional 1/2 cup of water as the gravy thickens.
- The gravy should be bubbly and smooth.
- Salt to taste.
- Cook the gravy long enough for the flour to get done.
- You can add water as needed if the gravy is too thick.
- This is a nice, chicken flavored, velvety gravy that I think you will love!
- Try it!
Pan drippings do the heaviest lifting in this recipe, capturing rendered fond and fats that impart deep poultry flavor without requiring extra bouillon or stock. Utilizing the right skillet makes a significant difference during the emulsification stage. Cast iron pans retain heat exceptionally well, which helps maintain a steady simmer once the liquids are introduced, but enameled cast iron or heavy-gauge stainless steel work equally well if you lack traditional seasoned cast iron. Whisking cold liquids directly into the flour-coated drippings before turning on the burner prevents lumps from forming prematurely. Stir continuously over medium heat until the mixture reaches a bubbling simmer, allowing the starch molecules to fully expand and cook out any raw flour taste.
If the mixture thickens too quickly before the flour is fully cooked, incorporate warm water in quarter-cup increments to thin it out without dropping the pan temperature drastically. Achieving a velvety consistency requires maintaining constant motion with a flat-bottomed wooden spoon or a balloon whisk to scrape up any browned bits stuck to the bottom of the skillet. Once the gravy bubbles and coats the back of a spoon cleanly, adjust the seasoning with fine sea salt.
Pair this rich pan sauce directly with roasted poultry, mashed potatoes, or biscuits where the velvety texture can soak into porous starches. Store any leftover gravy in an airtight container in the refrigerator for up to three days, reheating gently on the stovetop with a splash of milk to restore its smooth consistency.
