Easy Copycat KFC Gravy
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Recreating KFC’s iconic dark, peppery, and savory gravy at home is surprisingly simple. Best of all, it comes together in just one pot in under 15 minutes using everyday pantry staples, no deep fryer or meat drippings required!
The secret to nailing that authentic look and taste? Using a clever blend of both chicken and beef bouillon for a rich, deep umami flavor and signature dark color, alongside a generous hand of pepper for that unmistakable KFC kick.
Whether you’re pairing it with homemade fried chicken, mashed potatoes, or your holiday turkey, you won’t believe how much flavor you can get from just a handful of ingredients in almost no time at all.
Why This Copycat KFC Gravy Works
- The Bouillon Blend: Instead of relying solely on chicken broth, authentic-style KFC gravy uses a combination of both chicken and beef bouillon. The chicken provides the familiar poultry base, while the beef bouillon introduces the rich, deep umami and that iconic dark brown color without needing artificial coloring or actual meat drippings.
- The Extra Pepper: A typical homemade gravy usually goes light on the seasoning, but a heavy-handed dose of black pepper is the real giveaway flavor here. That generous, peppery kick is what gives it its characteristic bite.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Unsalted butter: Use unsalted because the bouillon and broth are salty enough to season the gravy.
- Flour: All-purpose works great here.
- Onion powder
- Garlic powder
- Chicken broth: Use low-sodium broth since the bouillon is heavily salted.
- Beef bouillon: Enhances that rich umami flavor that is so well loved about KFC’s gravy.
- Chicken bouillon: Also yields added flavor.
- Black and white pepper: Use plenty of black pepper for that signature taste.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the roux by melting the butter and whisking in flour, onion powder, and garlic powder. Cook this for about 5 minutes, making sure not to brown the roux too much; otherwise, this will change the final flavor.
- Slowly whisk in the chicken broth and bouillon. Bring to a simmer and let cook for about 10 minutes, until slightly thickened. Stir in the black pepper.
- Serve the gravy with fried chicken, popcorn chicken, mashed potatoes, or biscuits.
Tips For Success
- Make it gluten-free: Use a cornstarch slurry to thicken the gravy! Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the gravy once it reaches a low boil.
- Slowly add the liquid to the roux while whisking! This will help prevent lumps. If you do end up with a lumpy gravy, you can strain it through a fine-mesh sieve.
FAQ
That signature peppery kick in KFC gravy comes down to a double dose of spice: black and white pepper are heavily packed into both the commercial gravy mix and the crispy, flavor-packed chicken bits that find their way into the sauce.
If the gravy is too thin, simmer longer! Let the gravy bubble gently uncovered so extra liquid can evaporate.
If the gravy is too thick, add warm liquid! Gradually whisk in warm broth or water 1 to 2 tablespoons at a time until it reaches the right consistency.
Homemade gravy will keep for 3-4 days in the fridge. Let it cool completely and place it in an airtight container before storing.
Yes, you can freeze KFC gravy for up to 2 to 3 months in an airtight container or a freezer-safe bag. Allow the gravy to cool completely before freezing. Thaw in the fridge overnight before using.
To reheat gravy without it separating or splitting, use low, gentle heat and constant whisking to re-emulsify the fats and liquids.
More Recipes You’ll Love
- Easy Chicken Gravy without Drippings
- Country White Gravy
- Turkey Gravy
- Copycat Chick-Fil-A Sauce
- Au Jus Sauce
The Best Copycat KFC Gravy Recipe
Ingredients
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 ½ cups low-sodium chicken broth
- 2 teaspoons beef bouillon
- 2 teaspoons chicken bouillon
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
Instructions
- Melt the butter in a saucepan over medium-low heat. Add the flour, onion powder, and garlic powder, and whisk continuously for 5 minutes. You don't want a dark roux; otherwise, the flavor will be off.
- Slowly pour in the chicken broth while whisking continuously so that no lumps form. Whisk in the beef and chicken bouillons.
- Bring the mixture to a gentle boil, add black and white pepper, and let it simmer for 8 to 10 minutes until thickened slightly and pourable.
Notes
- Homemade gravy will keep for 3-4 days in the fridge. Let it cool completely and place it in an airtight container before storing.
- You can freeze KFC gravy for up to 2 to 3 months in an airtight container or a freezer-safe bag. Allow the gravy to cool completely before freezing. Thaw in the fridge overnight before using.
- To reheat gravy without it separating or splitting, use low, gentle heat and constant whisking to re-emulsify the fats and liquids.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.