Remove all but 2 tablespoons chicken drippings from skillet. Leave brown particles in skillet. Add flour. Stir on medium heat until browned. Add salt and pepper. Stir in milk.
Bring to boil. Boil 2 minutes, stirring constantly. Add a little more milk, if gravy is too thick, Serve hot, unstrained.
Tip: Adding a cold liquid to a hot Crisco and flour base, then stirring until it comes to a boil guarantees a smooth sauce. There will be some tasty, crunchy bits in this gravy, however -- the fried particles from the pan.