How to coat chicken highs with this dry mixture to make a tender, creamy Southern winner

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The key to this satisfying dish is a rich, creamy gravy, and the key to an excellent gravy is a good roux. Roux is the thickening agent used in sauces and gravies, made from combining a fat and a flour. The combination is cooked alone long enough to get rid of the taste of raw flour, then added to a hot liquid. The flour's starch absorbs the liquid for a creamy result.
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