KFC-Style Gravy Recipe

If you’ve ever found yourself dreaming about that irresistibly savory, velvety gravy from KFC, you’re about to fall in love. This homemade version captures all that nostalgic comfort deep golden color, rich flavor, and a smooth-as-silk texture. It’s ready in just 15 minutes and perfect for ladling over mashed potatoes, fried chicken, biscuits… or honestly, just about anything that needs a little love. Trust me, this one’s a game-changer!

Why You’ll Love This Recipe

• Fast & Easy: Ready in just 15 minutes with pantry staples.
• Restaurant-Worthy: Tastes just like the KFC version maybe even better!
• Versatile: Pour it over mashed potatoes, chicken, biscuits, or anything craving that savory boost.
• Comfort Food Classic: Brings cozy, home-style flavor to your table with minimal effort.

Ingredients

Here’s what you’ll need to make this luscious KFC-style gravy at home no mystery ingredients, just pantry basics that pack a punch:

• Unsalted Butter: The base of your roux adds richness and depth.
• All-Purpose Flour: Helps create that golden, thickened texture.
• Chicken Broth: Brings savory, seasoned flavor (go for low sodium if you can).
• Beef Bouillon Cube or Powder: Adds a deeper umami kick—this is the secret to that KFC-style flavor!
• Onion Powder: Enhances the savory notes without overpowering.
• Garlic Powder: Gives subtle warmth and depth.
• Ground Black Pepper: Adds a gentle bite to round out the flavors.
• Salt: Essential for balance start small and taste as you go.

For ingredient amounts and full instructions, scroll down to the recipe card below!

How to Make the Recipe

Step 1: Make the Roux

In a medium saucepan over medium heat, melt the butter until it starts to foam. Whisk in the flour and stir constantly for 4–5 minutes, until the roux turns a deep golden brown. This is where all that rich flavor starts!

Step 2: Add the Broth

Slowly pour in the chicken broth while whisking constantly to keep things nice and smooth. No lumps allowed!

Step 3: Season the Gravy

Add in your beef bouillon (crushed if using a cube), onion powder, garlic powder, black pepper, and a pinch of salt. Stir everything together until the bouillon dissolves and the gravy starts to come together.

Step 4: Simmer to Thicken

Lower the heat and let the gravy simmer for 5–7 minutes, stirring occasionally, until it thickens to your liking. If it gets a little too thick, just add a splash of warm water or broth.

Step 5: Taste and Adjust

Give it a taste and tweak the salt and pepper if needed. Want an extra silky finish? Strain it through a fine mesh sieve totally optional but super smooth.

Step 6: Serve It Up

Serve piping hot over whatever your heart desires mashed potatoes, crispy chicken, fluffy biscuits, or straight from the spoon (no judgment!).

Pro Tips for Making the Recipe

• Toast That Roux: The deeper golden-brown you let your roux get (without burning!), the more flavor you’ll unlock.
• Whisk Constantly: This keeps the gravy smooth and lump-free worth the arm workout.
• Low Sodium Broth: Start with low sodium to avoid over-salting, especially with the bouillon.
• Make It Creamier: Want a richer texture? Stir in a splash of cream or milk at the end.

How to Serve

Oh, the possibilities! Here are a few dreamy ways to enjoy this gravy:

• Mashed Potatoes: The classic pairing pure comfort.
• Fried Chicken: Just like the fast-food favorite.
• Biscuits: Sunday brunch, leveled up.
• Over Fries: Yes, gravy fries are a thing and they’re delicious.
• With Meatloaf: A cozy, nostalgic match.

Make Ahead and Storage

Storing Leftovers

Let your gravy cool completely, then store it in an airtight container in the fridge for up to 3 days.

Freezing

You can freeze gravy! Pop it into a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently in a saucepan over low heat, stirring often. If it thickens too much, just add a bit of water or broth to loosen it up.

FAQs

Can I make this gravy vegetarian?
Yes! Just swap the chicken broth for vegetable broth and skip the beef bouillon or use a vegetarian alternative. The flavor will be slightly different but still delicious.

Why is my gravy lumpy?
Lumps usually form when the flour isn’t fully whisked into the butter or the broth is added too quickly. Keep whisking and add liquids slowly for that smooth finish!

Can I make this ahead of time?
Absolutely just store it in the fridge and reheat gently when you’re ready. It’s perfect for prepping before a big meal.

What if my gravy is too salty?
Don’t worry! You can balance it out by adding a splash of cream or unsalted broth or serve it over something bland like mashed potatoes to mellow the saltiness.