The Best Copycat KFC Gravy Recipe
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!
Servings: 8
Calories: 80
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
Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 175IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.4mg