2 to 3 tbsp. flour
1/2 c. milk
1 c. dregs after frying chicken
Salt and pepper to taste
1 bouillon cube (chicken), dissolved in 1/2 c. water

Use skillet with the dregs from frying pan after frying chicken but drain excess fat. Add the flour slowly. As gravy thickens, add milk and crumble in bouillon cube. Stir constantly. Salt and pepper to taste.