INTRODUCTION
This easy KFC Gravy Recipe Copycat brings warm, savory flavor to your table. The sauce is thick, smooth, and rich. It pairs well with chicken, mashed potatoes, and fried sides. This recipe uses simple pantry items and a quick roux method. If you like copycat recipes and simple drinks, you might also enjoy this easy caramel latte recipe that is quick to make at home.
This article shows each step in plain words. It lists tools and ingredients, gives safe tips, and suggests ways to store the gravy. Follow the steps and you will have gravy that tastes close to the one you love.
WHY YOU WILL LOVE THIS RECIPE
You will love this gravy because it is fast and uses common ingredients. It makes a smooth sauce that clings to food. The texture is just right — not too thin and not too thick. You can adjust the salt and pepper to match your taste. The beef bouillon adds a hint of meat flavor that rounds the taste like the original.
This recipe is great for weeknights and for feeding a group. It is forgiving: if the gravy is too thick, add a splash of water; if it is too thin, cook it a little longer. You can make it ahead and reheat it in minutes.
HOW TO MAKE KFC Gravy Recipe Copycat
This gravy is built on a roux. A roux is butter mixed with flour cooked until it turns light brown. The roux gives the gravy body and a toasty taste. Then you add broth and water, whisking well to remove lumps. A small amount of beef bouillon gives depth, and onion powder with white pepper adds subtle flavor.
Work over medium heat. Stir all the time when you add the broth so the sauce stays smooth. Taste and adjust salt before serving. If you like a deeper brown color, let the roux brown a touch longer but do not burn it. If you enjoy making home versions of popular foods, you may also like trying a simple holiday drink like the merry mint white mocha recipe for a sweet finish to your meal.
EQUIPMENT NEEDED
- Medium saucepan
- Whisk
- Measuring spoons and cups
- Wooden spoon or heatproof spatula
- Small bowl (optional, for measuring bouillon)
- Storage container with lid
Using a good whisk helps keep the gravy smooth. A medium saucepan gives enough room to whisk without spilling. A wooden spoon is handy if you need to stir while the roux browns.
Ingredients You’ll Need :
- 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
STEP-BY-STEP 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 to 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 to 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.
HOW TO SERVE KFC Gravy Recipe Copycat
Serve this gravy hot. Spoon it over mashed potatoes, fried chicken, meatloaf, or biscuits. It also works as a dip for roasted vegetables or fries. Make a shallow pool of gravy on the plate and place the star food on top so each bite gets sauce.
For a classic meal, pair gravy-topped mashed potatoes with crispy chicken. For a lighter meal, serve it with steamed vegetables and a green salad. If you want a drink with bright color and mild sweetness, a cold fruity option like the pink drink recipe can balance the savory plate.
STORAGE & FREEZING : KFC Gravy Recipe Copycat
Refrigerate the gravy in a sealed container for up to 7 days. Let it cool to room temperature before sealing and placing in the fridge. To reheat, warm it gently on the stove over low heat, stirring often. If it thickens too much after cold storage, add a splash of water or broth and whisk until smooth.
To freeze, pour cooled gravy into freezer-safe bags or containers. Leave some space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat slowly on the stove, whisking to bring back the smooth texture.
SERVING SUGGESTIONS
- Over mashed potatoes with a pat of butter.
- Poured over fried chicken pieces or chicken strips.
- Drizzled on meatloaf slices.
- Served with biscuits or dinner rolls for dipping.
- As a gravy dip for roasted vegetables or thick-cut fries.
Keep side dishes simple and warm. Plain steamed green beans or corn balance the rich sauce. A small salad with vinegar dressing can cut through the richness.
VARIATIONS
- Extra brown: Cook the roux a little longer until it reaches a deeper brown. This adds a nuttier flavor.
- Mushroom gravy: Add 1/2 cup sliced mushrooms sautéed in the butter before adding the flour.
- More savory: Use 1 teaspoon beef bouillon instead of 1/2 teaspoon for a richer meat flavor.
- Lighter: Use low-sodium chicken broth and less salt for a lighter taste.
- Thickened gravy: Use 1 more tablespoon of flour if you like very thick gravy; cook for the same time before adding liquids.
Try small changes first. Taste as you go so the flavor stays balanced.
FAQs
Q: Can I use all-purpose flour alternatives?
A: Yes. You can use an equal amount of gluten-free flour blend to make the gravy gluten-free. Make sure the blend is meant to replace flour cup-for-cup.
Q: Can I use pan drippings from fried chicken?
A: Yes. If you have clean pan drippings, you can add them to the melted butter before the flour. Skip extra salt until you taste, because drippings can be salty.
Q: How do I fix lumps in the gravy?
A: If lumps form, use a whisk and stir over low heat until smooth. You can also strain the gravy through a fine mesh sieve into a clean pan and whisk it until smooth.
Q: Is white pepper necessary?
A: White pepper gives a mild, peppery taste without dark specks. You can use black pepper instead if you prefer. Start with a small amount and taste.
Q: Can I make this vegan?
A: To make a vegan version, use vegan butter, vegetable broth, and a vegan beef-flavor bouillon or extra mushroom stock. The flavor will be close but different from the original.
Q: What if the gravy is too thin?
A: Mix 1 teaspoon of flour with a bit of water to make a slurry, then whisk it into the simmering gravy. Cook 1 to 2 minutes until it thickens.
Q: What if it is too thick?
A: Whisk in small amounts of hot water or broth until you reach the desired texture.
Q: Can I double the recipe?
A: Yes. Use a larger pan and double each ingredient. Cook the roux the same time and whisk well when adding the liquid.
MAKE-AHEAD TIPS FOR KFC Gravy Recipe Copycat
Make the gravy up to three days ahead and store in the fridge. Reheat it slowly on the stove with a splash of water or broth. If you want to make many servings, freeze the gravy in portions so you can thaw what you need.
To save time on the day you serve, make the roux and store it in the fridge. When ready, warm the roux and slowly add warm broth and water, then finish with bouillon and seasonings. This shortens active cook time.
KFC Gravy
Ingredients
Method
- 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 to 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, about 1 to 2 minutes.
- Season to taste with additional salt and pepper, if desired.
- Remove from heat and serve over hot mashed potatoes.