I love chicken. I love gravy. I mean I was raised Avoyelles parish style (my parents are both from Marksville, Bluetown and Broulliette to be exact) and loving gravy is just part of my genetic makeup. I think. Maybe it’s not that scientific, but I love of gravy is deeply engrained in me. So now that I have adopted the ketogenic woe, the rice is not on the list of items I choose to eat, I have found a way to make sure I can still have me some gravy. Yay!! Happy cajun girl over here! This is the tastiest, lip smacking, plum larapin’ gravy I think I’ve ever had. My dad says plum larapin when he likes something he is eating so I figured I’d toss that in there. Ha!! Love my daddy. And I love this gravy. This chicken in the gravy is over the top! I serve it over creamed spinach but it would go great with steamed broccoli with a little butter or even a salad. But me, I prefer to eat it over a nice bed of creamed spinach, which I suppose sort of acts like rice for me. All the same…a vehicle for getting that gravy into my mouth!!! I sort of concocted this recipe one night when I had chicken tenders and I wanted something creamy that fit within my macros. Now, if you are strict keto, you might take umbrage with this as a keto recipe, but it’s lazy keto, which is perfect for me. Ok. So this is an easy recipe and comes together fast! Make sure to make enough to have it for lunch the next day…you’ll want it again. Trust me.
Chicken tenders in cajun mama keto gravy
Stuff you need~
Package of chicken tenders
2 tablespoons Real butter
Himalayan pink salt and cracked black pepper
1 cup Heavy whipping cream
2 teaspoons Chicken bouillon base
What to do with the stuff~
Melt butter in a sauté pan. I use my pampered chef grill pan and it works perfectly for this. Salt and pepper the chicken tenders on both sides. Add seasoned chicken tenders to the melted butter in the hot skillet. Cook on both sides until nicely browned and no longer pink inside. Remove the chicken from the pan. Stir in the heavy cream. Let this come to a simmer over medium heat. Whisk in bouillon base. You can add more to taste if desired. I add just enough to give my gravy that good chicken-y flavor. Once you have the gravy like you want it, add the chicken tenders back in. The “gravy” will thicken up the longer it simmers and the tenders will get more…tender. All in all, a perfect combination of tender tenders and chicken-y gravy. 🤣 I crack myself up! Make up some creamed spinach and you are good to go! Even the carb eaters in my house love this dish! Because it’s delish!
t the best pictures but what can I say? I was ready to dig in!!
Southern peppered milk gravy aka Pan dripping gravy aka that stuff you smother your biscuits with…the stuff you put on top of chicken fried steak and chicken fried chicken. The stuff you would like to just take a bath in if only the pot was big enough. No? Just me? Oh well..fair enough. This stuff is seriously good and the epitome of Southern traditions. I am ashamed to admit that I used to make country gravy out of the packet. Never again, my friends. Never again. It really could not be easier to make pan dripping gravy. I am not going to give instructions on making chicken fried chicken in this post. I will later…but I am pretty sure you know how to fry. If you really want the recipe for chicken fried chicken…let me know. The key here is the pan dripping gravy. You would think that the gravy would be the accessory to the cute outfit. Um…no. The pan dripping gravy is the star of the show. So I am using my time today to tell ya’ll how to make proper southern peppered milk gravy.
I made gravy!!! Real, Southern as all get out, milk gravy!!!
Southern Peppered Milk Gravy (from Deep South Dish blog)
What you need:
pan drippings equal to 1/4 cup (whatever you fried, save some of the drippings and add in about 2 T. of bacon grease that you save from frying gravy…yeah this is not a health conscious recipe. Life is short…make the gravy)
1/4 cup seasoned flour (so save the flour you used to dredge your meat in)
1 1/2 cups of milk (I prefer whole milk whenever possible)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Ok…using a cast iron skillet is optimal here. It’s fine if you choose not to or don’t have one, but I have found this definitely yielded the best results. A small skillet is just fine. So when you are almost done frying your meat or when you are ready for gravy I should say, spoon your reserved pan drippings in your skillet along with the bacon grease. All together this should come to approximately 1/4 cup. A little more won’t hurt. This makes a good amount of gravy so no worries about doubling. Over medium heat, warm the drippings and then start to sprinkle the reserved flour into the grease. Whisk the flour dripping mixture as you sprinkle in the flour. Stir constantly until it turns a pale blond shade. Slowly whisk in the milk until it is fully blended with the dripping/flour mixture. Whisk over medium heat as it begins to thicken. Once mixture comes to a boil, reduce heat to low and let gravy simmer for a few minutes. Add more milk if you want to get a thinner consistency. Taste your gravy and then season to taste with salt and freshly ground cracked pepper.
Buh bye white gravy mix from the packet!!! As Big Daddy says, “It’s all about the gravy with you!!” Dang skippy! Cajun mama is no fool!!! Enjoy!