Creamy White Pepper Gravy from Scratch

I know it may seem a little weird to make a post about gravy… but seriously… this gravy is good!  It’s also versatile… it’s great on biscuits, mashed potatoes, chicken tenders, chicken fried steak… whatever your heart desires 🙂  No need to use any of those gravy packets from the store, no no no… this tastes way better, and takes hardly any time at all to whip up!

Just 3 ingredients (I don’t count salt and pepper) is all it takes to make the thickest, creamiest, smoothest, most delicious white gravy.  3 ingredients.  And they’re staple ingredients… butter, flour, and milk.  I’d be willing to bet that you have those in your kitchen right now 🙂

What’s your favorite thing to have gravy on?  For me, it’s a toss up between mashed potatoes and chicken… specifically fried chicken.  I know… certainly not the healthiest of foods lol (this is why I am the “chunky” chef).  But there is something about that crispy breading, tender juicy chicken, and the creamy, peppery gravy just coating the chicken…… ohhhhh emmmm geeeee I’m hungry now!

So it should be no surprise to you that in this post I’ll also be sharing my go-to recipe for fried chicken tenders, however don’t let that stop you from serving this gravy over anything you’d like 🙂 My apologies for the lack of cooking pictures for this recipe… I was frying multiple things and got carried away and forgot to photograph what I was doing lol.  Although, this gravy is pretty self explanatory.

Here’s how to make this amazing gravy…. Melt your butter in a pan, once it’s fully melted, add your flour.  Whisk the flour into the melted butter… it will clump and look like wet sand.  That’s what it’s supposed to look like, and it’s what will thicken your gravy.  Let it cook for about 30 seconds to a minute, then slowly pour in your milk, whisking while you pour.  Continue to whisk until all the clumps have disappeared into the milk.  Let it cook another minute or so, stirring frequently and watch as milk is transformed into a thick gravy 🙂  At this point you can add your salt and pepper, to taste.  Go as peppery as you like.  I knew the kiddos would be eating this too, so I went a little light and added about 1/2 to 3/4 tsp of pepper, and then my husband and I added our own pepper at the table.

Creamy, thick, and delicious... try this gravy on your favorite chicken, mashed potatoes, anything you'd like!

Creamy, thick, and delicious... try this gravy on your favorite chicken, mashed potatoes, anything you'd like!

Just look at how thick and creamy that gravy looks 🙂 I served it up with my crispy fried chicken fingers, which I’ll share here with you… although please don’t judge the pictures… I was more concerned with eating and didn’t get to take good pictures of the food lol.

I get a little excited about food 🙂

Soaking the chicken tenders in buttermilk before breading them is what really makes these juicy and tender, not dried out at all.  All I had on hand was chicken breasts, instead of chicken tenders, so I just sliced the breasts into strips… voila!  Chicken tenders 🙂

Toss the chicken into a bowl with the buttermilk and let it sit for about 20-30 minutes or so.  While they’re soaking, go ahead and heat up your oil in a large, deep skillet.  I went with vegetable oil, although peanut oil would have been my preferred choice. Add flour and your seasonings to to a dish and stir to combine them well.  Stir in some buttermilk as well, just a few drops at a time, stirring to mix it in well.  It will look like little clumps in the flour.  That’s a good thing 🙂 Roll and press the chicken into the flour, coating it well, then fry them in the oil for 3-4 minutes per side, until golden brown and deliciously crunchy!

To keep the chicken crunchy and not soggy, drain the chicken on a paper towel, then place them onto a wire cooling rack while you cook the remaining chicken.  This allows for air to circulate the chicken, so you don’t end up with soggy chicken breading… no one likes that! Now just enjoy some comfort food 😀

Crunchy, juicy, tender fried chicken strips... restaurant quality, but made in your own kitchen

Crunchy, juicy, tender fried chicken strips... restaurant quality, but made in your own kitchen

Clearly not the best photographs, but hopefully you can still see how crunchy they look 🙂

If you’d rather have a healthier version of chicken, try my Parmesan Chicken Nuggets, or Heroin Chicken Tenders 🙂

Gravy recipe adapted from Cooking with Honey Coconuts

This recipe will be linking up at the parties on my Link Parties page… be sure to check them out!

Creamy, thick, and delicious... try this gravy on your favorite chicken, mashed potatoes, anything you'd like!

Creamy White Pepper Gravy from Scratch

Creamy, thick, and delicious... try this gravy on your favorite chicken, mashed potatoes, anything you'd like!
4.7 from 29 votes
Prep Time 1 min
Cook Time 10 mins
Total Time 11 mins
Servings 4 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk - plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
  • salt
  • pepper

Instructions
 

  • 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.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Crunchy, juicy, tender fried chicken strips... restaurant quality, but made in your own kitchen

Buttermilk Fried Chicken Tenders

Irresistibly crunchy and flavorful on the outside, tender and juicy on the inside... these are the best fried chicken tenders!
5 from 20 votes
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Servings 4 servings

Ingredients
  

  • 3-4 boneless skinless chicken breasts - sliced into strips
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground thyme
  • 1/4 tsp onion powder
  • salt and pepper
  • Oil for frying (vegetable - peanut, etc)

Instructions
 

  • 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.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

 

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Recipe Rating




28 comments on “Creamy White Pepper Gravy from Scratch”

  1. This gravy was very excellent. It would be great on anything that calls for cream gravy, But, my MIL taught me to make the gravy for chicken stips out of the fat skimmed out of the frying pan and then it tastes like nothing else belongs on the strips. The skimmed fat imparts a bit of toasty breading and chicken flavor that is devine. She also says that if the gravy get too thick, add a bit of cold water, not more milk.

  2. Great gravy recipe it’s going to be one of my go to recipe. 

  3. Super easy and tasty! Thank you.

  4. Thank you, Chunky Chef, for this easy-to-make and yet super satisfying white gravy recipe!

    To make it vegan, I swap out regular milk for oat milk, and butter for vegan butter. I also add a pinch of sugar. It’s so good. (The winning combination is Oatly oat milk and Miyoko’s vegan butter.)

  5. If you use bread flour in your chicken tenders it will make them extra fluffy and crispy like at a fried chicken restaurant thanks for the gravy recipe 🙂

  6. soo easy to make this gravy, NEVER buying packets again!!!

  7. Okay I’m sold on these! The breading stuck Perfectly. I did break them then cook them down for about 1 minute in the freezer. That has always helped my breeding stick. I will definitely use this recipe again! 

  8. This was absolutely fantastic. I’m a beginning-level cook and have been looking for a simple yet tasty white gravy recipe…and this is it! It reminds me of what my mom used to make when she made my favorite dinner (chicken fried steak) many many years ago. And so easy!

    I’ve not done the chicken fingers yet (I’ve never breaded anything myself), but look very much to trying them. Thank you!!

  9. This gravy was so so easy to make! The ingredient list is so simple that I will have no problem memorizing this recipe! The only suggestion I have is to note that this should be cooked over medium heat. Due to my many experiences of burning of butter, I knew to keep the temperature low. Some novice cooks may not know to keep the temp low.

  10. This is absolutely Fabulous!!! The chicken is moist, tender, and so VERY crunchy!

  11. The first and LAST recipe for gravy I’ll use! Gravy turned out perfect, the first time I’ve ever made gravy from scratch and it turned out Awesome! I had to use more than one cup of milk though it looked like it came out of a package…. but it was all Me! (and the Chunky Chef) 😀

  12. I had been craving the Fried Chicken with Thyme gravy from Jimmy’s Famous American Tavern for a while now and thanks to this recipe with the addition of fresh Thyme and a shout out to Omaha Steaks fried chicken breasts I was able to spot on duplicate the dish and could not be happier with the results. Thank you!!!

  13. Makes perfect gravy everytime!!

  14. I could never figure out how to make gravy like my mother makes. This is the perfect recipe! Thank you! 

  15. Super easy and great results every time. It’s my go to gravy for country fried steak and biscuits. 

  16. Recipe was perfect!!

  17. Soooooo good!!

  18. OMG!! This gravy was obnoxiously delicious!! Thank you! When paired with homemade pear sauce, chicken fried steak and mashed potatoes and brussel sprouts?! Yup, should be illegal!! Yumminess to the last plate licking drop!

  19. So good and easy!

  20. great recipe amanda

  21. I have made this for about 50 years and my family just loves it, it is our always go to gravy, It goes
    great on anything that gravy goes on, I never had a receipt I just added things until it looked and tasted right.
    So thanks for the receipt. have a blessed day

  22. Such a simple recipe, yet so good!!! I did only use 2 tablespoons of butter and one tablespoon of bacon grease. It was Devine! Thanks for the wonderful recipe 😊

  23. I make this gravy also but I use bacon grease after cooking my bacon and can evaporated milk, it’s our family’s favorite for biscuits and gravy breakfast. I just stumbled on you website and enjoy reading your recipes, I’m looking forward to trying a lot of them.

  24. Clearly you know what you’re doing. Many thanks for sharing your time and recipes for many searching to living up their menus😋

    Don

  25. Yummy Chicken and Gravy! Thanks so much for sharing your awesome post with Full Plate Thursday, Hope you have a great week and come back soon!
    Miz Helen