Like the biscuits and gravy. It’s using milk instead of stock and a roux from flour and whatever fat you’d like. Ideally, render some of the trimmed chicken fat to make your roux. Thin out with more milk if needed and just add pepper for seasoning. It’s basic and doesn’t require anything fancy. Add Tabasco or similar hot sauce to your liking.

Y’all’re missing the gravy. It’s not just fried chicken on a waffle with maple syrup. There’s a pan gravy, too.