https://www.urbandictionary.com/define.php?term=Bae For the record, frying in an inch of oil is no easier or less messy than frying in a deep fryer. It's harder, in fact, because the oil cools down much faster when you add food to it. Breadcrumbs will stick better if you add an egg to the milk. Prior to the modern trend of labeling anything "cooked" as "fried" because publishers decided that people only want to eat fried things, this recipe was called Chicken Maryland. It was a staple of 70s cookbooks. It cooks up quite easily in a casserole; no frying needed. In a just world it would be about as hip as tattered bell-bottoms and kitchen witches.
Gravy doesn't really become anything until you have some fond to work with. Classic white gravy, a la my semi-Okie grandparents, is: - bacon grease (couple-three Tbsps) - Enough flour that your roux becomes roux and no more; add slowly - enough milk that your roux becomes gravy and no more; add slowly - salt and pepper to taste If instead you'd rather pan-roast the chicken, you can pour off most of the chicken fat, add some butter instead of bacon grease, and instead of milk add champagne. That is tasty gravy.