KFC Gravy – CopyKat Recipes

Can’t get enough of the perfectly seasoned brown gravy at Kentucky Fried Chicken? Now, you can make it at home with this spot-on copycat version.

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What makes KFC Gravy so good? 

Order anything at KFC, and you’ll get a lot of food unless you want the chain’s famous brown gravy. In that case, there never seems to be enough. But to be fair, it would take a bucket of the stuff to satisfy most people! Its perfect consistency and balance of flavors make it tough to stop eating. 

So, what’s the secret? It’s chicken crackling – the leftovers from the bottom fryer! This copycat KFC gravy recipe doesn’t require the chicken dregs, but the results are surprisingly similar! Try making it, and you can finally have all the gravy you want!

Why you’ll love this recipe

Gravy is gravy, right? Wrong. This copycat KFC gravy recipe is noteworthy not only for its unique ingredients but also because it’s so easy to make.

There is no need to wait until you prepare a roast or use instant gravy granules. Instead, this recipe will show you how to get the fresh taste of real brown gravy without all the work!

KFC Gravy ingredients

For this gravy recipe, you’ll need:

• Water
• Chicken bouillon
• Chicken fat 
• All-purpose flour
• Onion powder
• Freshly ground black pepper
• Browning sauce (optional)
• Butter
• MSG (optional)
• Salt 

Ingredient notes

Chicken bouillon doesn’t have to mean salty. There are plenty of brands that offer reduced- and no-sodium options these days, like Herb-Ox. 

Chicken fat, or schmaltz, is a popular flavoring component in some cuisines, and it adds a lot to this copycat KFC brown gravy recipe by taking the place of the chicken crackling used in the original recipe. If you are absolutely against using chicken fat, use a neutral oil, like canola, but avoid substituting butter because it can burn. 

Browning sauce boosts both the color and flavor of the gravy. It is not a must-have ingredient, but it will deliver that look and taste of the original recipe. If you use it, try Gravy Master, and avoid the Jamaican version of ‘browning sauce’ since it isn’t the same. 

MSG has a bad rep, but it is hardly the pariah of seasonings some people make it out to be. Still, if it’s not for you, feel free to leave it out. 

How to make it 

To prepare this KFC brown gravy recipe:

1. Pour the water into a small saucepan and bring it to a boil. 
2. Remove the saucepan from the heat and dissolve the chicken bouillon in the hot water. Reserve.
3. In a different saucepan, heat the chicken fat slowly over medium heat. Stir frequently to prevent it from burning. 
4. Once the fat melts, whisk in the flour, onion powder, and freshly ground black pepper. Continue to whisk until the flour turns into a dark brown roux. You may need to reduce the heat to keep the flour from burning. 
5. While continuing to stir, slowly pour the water with the dissolved bouillon into the saucepan with the roux. If using the browning sauce, add it now. 
6. Cook for another minute or two while stirring to prevent lumps from forming. 
7. Once the gravy thickens, remove the saucepan from the heat and whisk in the unsalted butter and MSG if you want to include it. 
8. Season with salt to taste and serve hot. 

What to serve with it 

Sure, making KFC Mashed Potatoes and Gravy may be the classic way to use this recipe, but you have a lot more options than that. Check out these other dishes:

• KFC Biscuits and Gravy. Everyone loves buttermilk biscuits, but they can be a bit on the dry side. Serve them with some gravy on the side for dunking. It isn’t Southern Biscuits and Sausage Gravy, but it is almost as good!
• Open-faced Chicken Sandwiches. This classic diner dish is a perfect way to use up leftover chicken. Spread a slice of sourdough bread with Dijon mustard and pile on thinly sliced chicken. Heat the bread in the oven until warm, and pour hot gravy over the top. Serve with homemade mashed potatoes. 
• Make gravy fries. Drizzle a pile of fries with the gravy. For something extra special, add some cheese to create an American version of Poutine. 

How to store the leftovers 

Allow the gravy to cool before transferring to an airtight container. To prevent a skin from forming, place a piece of plastic wrap on top of the gravy before covering it. Store the leftover gravy in the refrigerator.

How long does copycat KFC Gravy last?

The gravy should stay good for about three days in the fridge. 

What is the best way to reheat KFC Gravy?

Reheating gravy can be a bit tricky, and it is easy to wind up with something resembling wallpaper paste. The secret to reheating gravy is to start in a cold pan and warm it as slowly as possible:

1. Spoon the gravy into a cold pan.
2. Place over very low heat and stir.
3. The gravy will be thick at first but should thin out while heating. If the gravy is not as thin as you want, you can add a small amount of chicken stock or water.

More KFC copycat recipes

Favorite gravy recipes

Check out more of my easy sauce recipes and the best copycat fast food recipes on CopyKat!

KFC Gravy

You can make brown gravy like Kentucky Fried Chicken with this easy copycat recipe.

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Course: Sauces

Cuisine: American

Keyword: KFC Recipe

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 173kcal

Ingredients

• 2 cups water
• 2 teaspoons chicken bouillon
• 1/4 cup chicken fat
• 1/4 cup flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 teaspoon browning sauce optional
• 1 tablespoon butter
• 1/4 teaspoon MSG optional
• salt to taste

Instructions

• In a small saucepan, bring the water just to a boil. Add the chicken bouillon, and stir to combine. Set aside.

• In a separate saucepan, heat the chicken fat over medium heat. When the fat is completely melted, whisk in the flour, onion powder, and black pepper. Cook, stirring often, for about 15 minutes or until the mixture obtains a brown hue that resembles milk chocolate.

• While stirring, pour the bouillon water into the pan in a slow, steady stream. The gravy will thicken quickly, so stir continuously to avoid any clumps. If desired, add the browning sauce.

• Cook, stirring occasionally, for 1 to 2 minutes, until the gravy thickens.

• Remove the gravy from the heat. Stir in the butter and MSG, if using. Season with salt to taste.

Notes

Using schmaltz (chicken fat) or lard (pork fat) will give the gravy the best flavor. A neutral oil (e.g. canola oil) would be a fine substitute, but I don’t recommend butter, which can burn with the long roux cooking time.

Nutrition

Calories: 173kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 187mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg