INGREDIENTS:
1/4 cup reserved fried,
  chicken drippings
1/4 cup self-rising flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper, 
  (or to taste)

DIRECTIONS: 
Fry chicken in heavy skillet,
(large well-seasoned cast-iron
is good) then measure out and
pour 1/4 cup drippings back 
into the skillet.

Combine drippings and flour in
skillet and cook over medium
heat until color is pale brown.
Stir in milk, salt and pepper.
Cook until thickened, stirring
constantly.  Serve over biscuits,
mashed potatoes, rice and fried
chicken.

Yield: 2 cups.