3 tbsp. pan drippings from frying chicken
3 tbsp. seasoned flour left from coating chicken
2 c. warm milk
3 c. hot cooked rice

Drain oil from pan used to fry chicken, retaining drippings and crumbs. Measure 3 tablespoons oil and return to fry pan, place over medium-high heat. Add seasoned flour, stirring constantly until brown, about 1 minute. Slowly stir in warm milk and continue stirring until gravy is smooth and thickened about 3 minutes. Serve over rice with fried chicken. Makes 2 cups.