Southern Chicken Fried Chicken Gravy

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My recipes are grain free, refined sugar free and most are dairy free. If you have allergies hopefully my recipes can help you. Changing my diet and way of life has actually improved my health. Plus now that I am writing recipes I no longer feel deprived. I have created everything I need from Ketchup to Canned Coconut Milk Yogurt. If I need something I do research and create a recipe for it. Granted I can’t usually just one the fridge grab something to eat. But, with forethought, I can plan amazing and tasty meals. For Father’s day, my husband wanted chicken fried chicken. He said since I had a recipe for chicken fried steak I needed one for chicken fried chicken. And boy was he right. So my husband was my inspiration for this recipe.

So because of my husband, I now have two, grain free cracker recipes. But every good Southern Chicken Fried Chicken recipe has to have a good gravy to go with it. I came up with this recipe literally while I was making it. I like heat so I added Cholula as that is my favorite hot sauce. If you have been following my blog then you must know my favorite seasonings are garlic powder and onion powder. So, BAM, this recipe has to include those. The gravy and the steaks are really great even the next day. Save leftover gravy and use on other things.

If you are trying to be careful of the amount of calories or carbs you consume then only have a tablespoon or two. That way you indulge just not too much. This gravy has a mild amount of heat


Chicken Fried Chicken Gravy

1/4 cup tapioca flour

1/2 teaspoon of pink salt

1/2 teaspoon of sage

1/4 teaspoon of thyme

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3 cups of almond milk

1/2 cup chicken broth

*1/4 cup avocado oil

*1 – 4 teaspoons Cholula

salt and pepper to taste

Before you start prep by adding the seasonings together and set aside. Stove element should be on medium heat. After you remove your Southern Chicken Fried Chicken while the oil is hot stir in the tapioca flour and make a roux (which will be a brown looking paste). If it looks too oily add a little more tapioca a teaspoon at a time. If it looks too pasty add a little more avocado oil. Pour in the almond milk and chicken broth. Keep stirring until sauce thickens. Add the seasonings into the pan and continue stirring until incorporated. Turn the temperature down off and serve gravy.

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