KFC Gravy Recipe is simple and quick to make, and so versatile!! It’s super thick, with a rich flavor and a consistency that’s smooth as glass. Believe it or not, it takes 15 minutes to make restaurant quality brown gravy from scratch at home! It’s effortless – I’ll show you how!
Have you ever ordered the mashed potatoes from KFC® and thought, “Wow, I wish I could make gravy this good!”
Well, now’s your chance to enjoy it any time of the year! After all, a great gravy can turn an average dinner into a 5 star meal with just one spoonful!
KFC Gravy Recipe
I honestly believe that brown gravy from scratch is the best gravy for mashed potatoes, and KFC gravy hits the bullseye!
It cascades over the potatoes, coating every bite in a velvety, savory flood of flavor.
And if it spills onto your chicken or beef, rolls, or veggies, that’s even better! It’s delicious on everything!
At the end of the day, though, you can’t make a KFC gravy recipe without also making KFC mashed potatoes!
Ingredient Notes and Substitutions
- Beef Bouillon and Chicken Broth – Using both beef and chicken broth deepens and fills out the flavor. But if you want to use just one or the other, you can!
- Unsalted Butter – To form the base of the roux (a fat and flour paste that thickens sauces), you can use unsalted butter or an equal amount of vegetable oil.
- Onion Powder, White Pepper, and Sea Salt – We’re using very basic seasonings for a reason!
The chicken and beef stock come with their own profile of spices. You can always add more seasonings to taste later.
KFC Gravy Recipe FAQ
The restaurant uses a simple combination of gravy powder, water, and – their secret ingredient – chicken crackling.
This is a collection of the browned bits and pieces leftover from frying their world famous chicken.
Technically, it’s a brown gravy with some leftover chicken bits from their fried chicken mixed in.
To replicate that flavor in our KFC gravy recipe, we use beef bouillon in addition to a bit of chicken broth.
Lumps in gravy can happen if you try to incorporate the liquid into the fat and flour mixture too quickly.
The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking all the while. Take your time and keep the heat on medium. Otherwise, the flour quickly reacts to the hot liquid and clumps will form.
Tips for Making Brown Gravy from Scratch
- Consider using pan drippings or chicken cracklings.
One of the easiest things about this KFC gravy recipe is that it doesn’t require any trimmings.
However, you can definitely add them if you have them! That’s the secret to the flavor of the restaurant’s gravy!
Pan drippings and/or any browned, fried bits of chicken, turkey, beef, or pork can be tossed into the roux for extra flavor.
- Brown the roux.
Don’t rush the second step of this recipe. Wait until the roux is truly a beautiful golden brown color before adding the broth.
You won’t believe the difference that browned flour makes to a recipe!
- Cook it slowly, and monitor the heat.
You’ll notice that this KFC gravy recipe doesn’t call for searing or boiling anything.
The reason for this is, if the liquid heats too quickly, all of the ingredients may separate, or worse, clump up.
This can totally ruin all of the flavors and textures you had to work hard to build.
Storing and Reheating Leftover KFC Gravy
I probably don’t need to tell you to serve your gravy right away, while it’s still piping hot.
But if you happen to be making this recipe ahead of time, you can do so up to 7 days in advance without too much of a change in taste and consistency.
To reheat, return to a pot on the stove and bring to temperature slowly. Once it gets nice and hot, just spoon it over everything and anything on your plate!
With love, from our simple kitchen to yours.
Other Easy Copycat Recipes
KFC Gravy Recipe
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon sea salt, plus more to taste
- 2 cups chicken broth
- 1 cup water
- 1/2 teaspoon beef bouillon granules
- Melt butter in a saucepan over medium heat.
- Add flour, onion powder, white pepper, and salt to the melted butter and stir to make a smooth paste (roux). Continue cooking over medium heat for 1-2 minutes, just until the roux begins to brown.
- Whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms.
- Add the water and bouillon and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 1-2 minutes.
- Season to taste with additional salt and pepper, if desired.
- Remove from heat and serve over hot mashed potatoes.
- Store in a sealed container in the fridge, for up to 7 days.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2022
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