And more good down home cookin’!
2 T drippings (reserved from Boneless Fried Chicken)
4 T flour
3 c whole milk
1/2 t salt
1 1/2 t fresh ground pepper
In saucepan or skillet, heat drippings over medium heat. Whisk in flour, stirring until smooth. Slowly add milk, whisking constantly. Cook for 8-10 minutes, stirring constantly. Stir in salt and pepper. Serve warm over boneless fried chicken and mashed red potatoes.
