Pan Gravy for Pan Fried Chicken

By • October 31, 2010 • 0 Comments


4 Save

Author Notes: Even if you eat all the chicken the gravy's still good the next day on leftover rice, potatoes, grits or biscuits. Whisk in a little hot water to thin the gravy if you're reheating it. Louisa

Makes 3 cups (more or less)

  • 1/3 Cup crusty bits and drippings left in cast iron skillet after pan frying chicken
  • 1/3 Cup all purpose flour
  • 3+ Cups hot water
  • salt and pepper to taste
  1. Heat the bits and drippings in the cast iron skillet.
  2. Gradually whisk in the flour and stir til browned.
  3. Add the hot water gradually, whisking as you go. Gravy will thicken as it simmers. You can use more or less water, depending on how thick you like your gravy.
  4. Salt and pepper to taste--I like a lot of pepper--it goes well the taste the cast iron gives off.

Comments (0) Questions (0)

Default-small
Default-small