| Quantity | Ingredient |
|---|---|
| 3 cups | Milk |
| 2 Tbs | Butter |
| 3 Tbs | Corn Starch |
| To Taste | Salt & Pepper |
1. Save the gold.
After frying, keep about 3 tablespoons of oil and those flavorful crispy bits in the pan — don’t toss ’em. That’s the heart of your gravy.
2. Build your roux-ish base.
Sprinkle in the leftover breading base or flour and the cornstarch. Stir it into the drippings over medium heat until it’s blended and starts to bubble lightly. (This cooks off the raw taste.)
3. Pour and whisk.
Gradually whisk in the milk — a little at a time — until it smooths out. Keep stirring so it doesn’t lump up.
4. Simmer and season.
Let it cook 5–7 minutes, whisking often, until thick and creamy.
Taste and season with salt and plenty of black pepper — the more pepper, the more country it tastes.
5. Serve it hot.
Pour that creamy gravy right over your crispy chicken-fried steak or chicken, or dip biscuits straight into it like you mean it.
