KFC Gravy Recipe

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! 

I also have recipes for gravy to serve with turkey and a faster and easier 5-Minute brown gravy recipe, for when you’re really in a time crunch.

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

Tips for Making Brown Gravy from Scratch

1. 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.
   
2. 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!
   
3. 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!

Enjoy!
With love, from our simple kitchen to yours. 

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Other Easy Copycat Recipes

KFC Gravy Recipe

Donna Elick

KFC Gravy recipe creates a creamy, smooth brown gravy from scratch that tastes like the restaurant’s. The best gravy for mashed potatoes!

5 stars from 5 reviews

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Sauce

Cuisine American

Method Stovetop

Servings 6 makes 3 cups gravy

Equipment

• sauce pan
• whisk

Ingredients

 

1x2x3x

• ▢ 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

Instructions

 

• 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.

Donna’s Notes

KFC gravy uses the browned bits from frying chicken to season their gravy. If you have browned bits in a pan from cooking chicken, you can start this recipe right in the same pan, adding the butter to the browned bits and continuing the recipe as written. Please note, you will have those bits and pieces in your finished gravy – it will not be perfectly smooth.

Using both chicken broth and beef bouillon adds an extra level of flavor to the gravy. You can substitute 1 cup of beef broth for the water and bouillon or just use an extra cup of chicken broth instead of the beef altogether.

Whisking the liquid ingredients intoto the flour paste very slowly is the best way to prevent lumps from forming in the gravy.

You can use vegetable oil instead of the butter to make gravy. You will still want to brown the oil/flour mixture to add flavor to the flour.

Nutrition

Serving: 1 | Calories: 91cal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 431mg | Sugar: 0.4g | Fiber: 0.2g | Calcium: 8mg | Iron: 0.3mg

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.

Tried this recipe?Let us know how it was!

Originally published August 2022

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