The Best Chicken Fried Steak GRAVY

Yes, it’s the longest title in the world for some damn gravy, but boy is this worth the mouthful!  Once you’re finished frying your CFS’s (chicken fried steak’s for those who take a minute to get the acronym) the rest is easy!

The Starting Linup

• 1/4 cup of the CFS grease (that remains in the bottom of your cast iron)
• 1/3 cup flour
• 2 cups whole milk
• Salt & Pepper
• *seasoned salt & cayenne (optional, but a must for me!)   

Like I said above, do NOT throw out the drippings from your CFS.  You can remove some grease if you seem to have a lot, but make sure that you have at least about a 1/4 cup.

Heat those drippings to medium and slowly add in your 1/3 cup flour.  You want the flour/drippings mix to clump together.  Not too wet, not too dry.  It should have a golden brown hue and turn into a ‘paste’.  If it still seems too greasy, add about a tbsp of flour at a time till it thickens up.

Once you reach that ‘clumpy, paste-like’ consistency (that sounds appetizing doesn’t it!) whisk in your milk.  Whisk, whisk, whisk out those clumps till it’s smooth and creamy.  Now is when you will season to taste with your salt & pepper.  In my opinion, you can never have enough pepper in a cream gravy! Here, is where I also like to add a tsp or two of seasoned salt & maybe a pinch of cayenne.  It just sets it apart from the others!  Allow to cook for at least 10 minutes while stirring often. Add more milk if necessary.  *make sure to test the flavor along the way!  Remember you can always add seasonings, but you can’t really take them away…. use, with your CFS, potatoes, fried chicken, biscuits or cornmeal waffles.   This stuff would be good on a shoe!