Originally Posted by bigabyte
It's nothing fancy at all. My gravy today was a small batch (just for that plate).
1 tbsp Butter
1 tbsp All-Purpose Flour
3/4 cup Whole Milk
Fair amount of Black Pepper (probably 1/4tsp or so)
Quick shake of Onion Powder (probably in the 1/8tsp range or a bit more)
Kosher Salt to taste
Melt butter in pan and turn heat to low. Mix in flour until thoroughly combined and let simmer like this for about a minute, but don't let it turn more than a very light blonde. Stir in milk and remaining ingredients and simmer until thickened. This makes for a sticky gravy a tad on the thick side, just how I like my country gravy.
There should definitely be a recommended daily allowance for CFS.
Any chance you're willing to share that buttermilk batter recipe?
1 Cup Buttermilk
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 large egg
Mix above ingredients. I like to add more salt and pepper to my taste. Season the meat with your rub and dredge in flour. Dip in the buttermilk mixture and dredge in the flour again. Cook until done.
This recipe is for frying in oil, which is amazing. I also use it for fried pickle chips. I tried this batter with chicken parts on my Weber after seeing the threads about kettle fried chicken and it turned out very tasty, but I will use more spice next time. Let me know if you like it!