Occasionally, Granny Foster would add leftover dredging flour and water to the frying pan to make a delicious brown gravy for spooning over the fried chicken and mashed potatoes. I make it just like she did, but I usually use chicken broth rather than water for added flavor.
Ingredients
makes about 2 cups
When the chicken is done, pour all but about 2 tablespoons of the shortening out of the skillet, leaving all the brown bits on the bottom. Add 3 tablespoons flour and cook, stirring constantly, over medium heat until the flour is light brown, about 2 minutes. Slowly whisk in 2 cups low-sodium chicken broth, season with sea salt and freshly ground black pepper to taste, and cook and stir until the gravy is thick, 2 to 3 minutes. Serve warm.