|Pan drippings||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Hot milk||3 Cup (48 tbs)|
Pour off all except 1/4 cup drippings from skillet in which chicken was fried; place skillet over medium heat.
Add flour, and stir until browned.
Gradually add hot milk; cook, stirring constantly, until thickened and bubbly.
Stir in salt and pepper.