Chicken Fried Steak, Fried Chicken, Fried Pork Chops .... makes no difference ....
Pour off most of the grease (how much you leave depends on how much gravy you want to make), add some flour (about equal to the amount of grease you left in the pan, but a little more), make a white (very low heat) or light brown (medium low - medium heat) roux ... (you want to cook the roux for about 3 minutes - how dark it gets depends on how high you crank up the heat) add lots of cold milk slowly while stirring constantly (be careful - it can thicken up on you real quick if the heat is too high - add milk until it is how thick you want it - let it cook a bit and add more milk to thin it out) season with salt and pepper. Those are basically the instructions I got from my grandmother.
Gravy on rice is a "Southern" staple. A meal without rice and gravy would be like breakfast without grits!
Hey - ask Paula Deen if you don't believe me!!! Although she has gotten into "coastal" cooking since she moved to Savannah ... her roots are in Albany, GA.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain