No pics on this, but none needed really.
It's no secret that to make chicken-fried anything you dredge the meat in seasoned flour and an egg wash and then fry it in a skillet with usually some kind of oil.
I decided to try the following riff.
Season the dredge flour as you usually would. I prefer some cayenne, Old Bay, basil, salt, and Monterey Steak Seasoning. Prep the meat like normal. In the meantime, fry up a few strips of bacon or some sausage in your skillet. Remove the bacon or sausage but leave the grease (don't snitch the bacon the sausage or you will be sorry later!). You want to fry up enough bacon or sausage to have as much grease as you would oil that you would otherwise have used. Fry your breaded meat in the grease like normal, then remove.
Now the second riff comes into play. Use the remaining dredge flour for the gravy instead of fresh flour! Also, substitute about 1/4 cup of heavy cream for some of the milk. Add the milk first, then the heavy cream. Once your gravy is where you want it, crumble or cut the bacon or sausage you cooked back into it.
You might also consider adding some Worcestershire sauce, too.
I swear my momma would slap me silly if she were around for making better gravy than she did. This technique is probably pretty common, but I haven't seen it spelled out in any recipes. Enjoy!
It's no secret that to make chicken-fried anything you dredge the meat in seasoned flour and an egg wash and then fry it in a skillet with usually some kind of oil.
I decided to try the following riff.
Season the dredge flour as you usually would. I prefer some cayenne, Old Bay, basil, salt, and Monterey Steak Seasoning. Prep the meat like normal. In the meantime, fry up a few strips of bacon or some sausage in your skillet. Remove the bacon or sausage but leave the grease (don't snitch the bacon the sausage or you will be sorry later!). You want to fry up enough bacon or sausage to have as much grease as you would oil that you would otherwise have used. Fry your breaded meat in the grease like normal, then remove.
Now the second riff comes into play. Use the remaining dredge flour for the gravy instead of fresh flour! Also, substitute about 1/4 cup of heavy cream for some of the milk. Add the milk first, then the heavy cream. Once your gravy is where you want it, crumble or cut the bacon or sausage you cooked back into it.
You might also consider adding some Worcestershire sauce, too.
I swear my momma would slap me silly if she were around for making better gravy than she did. This technique is probably pretty common, but I haven't seen it spelled out in any recipes. Enjoy!
(BTW, I've survived 4 heart attacks so far, the office pool has the over/under at 6 1/2. I took the over of course.)
Made my stomach growl just reading on it though. Think I'll be having fried elk steak with country gravy for lunch! 
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