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Ok OK .... When dem ol' southern church lady cooks tell you how they make their pan fried chicken ... LISTEN UP.
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I wasn't in the mood for potatoes and gravy, but I went ahead and made the roux wit them pan drippins. It will keep in the fridge for weeks, so I can make chicken gravy any time I want - lickety split.
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Skinless chicken thighs, soakin' up a lil' buttermilk/hot sauce/egg love.
Awesome Chez.
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