Creamy White Pepper Gravy from Scratch

• Vegetarian

• Baking & Spices

  • 3 tbsp Flour
  • 1 Pepper
  • 1 Salt

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk

Found on thechunkychef.com

Description

Directions

• In small saucepan, melt butter.
• Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
• Slowly add the milk, and whisk to incorporate. Whisk until smooth.
• Gravy will thicken, add in the additional milk if you want a thinner gravy.
• Add salt and pepper to taste.
• Heat frying oil in a large deep skillet to about 350 degrees.
• Place sliced chicken in a large bowl, pour buttermilk over, toss and set aside for 20-30 minutes.
• Combine flour and seasonings in a shallow bowl or dish. Drizzle some additional buttermilk into the flour mixture, tossing together with a fork. Crumbles will form, the more crumbles the better.
• Roll and press the chicken into the flour mixture, coating thoroughly.
• Add a couple chicken tenders to the hot oil, being sure not to overcrowd the skillet.
• Fry about 3-4 minutes per side, until golden brown.
• Use a strainer to remove chicken to a paper towel lined plate, sprinkle lightly with salt.
• Then place chicken on a wire cooling rack to allow for air circulation and ensure a crispy outside crust.
• Repeat with the remaining chicken tenders.