✔ Updated · browned roux for color, gradual stock method, safe storage + reheating
My KFC gravy recipe is a copycat-style version of the thick, peppery brown gravy served with mashed potatoes and biscuits at the fried chicken chain.
At a glance
The one tip that matters: Cook the roux until it turns a light peanut-butter brown, then add hot stock a little at a time. That gives you a smooth, KFC-style brown gravy with no lumps.
The flavor comes from three simple things: a butter-and-flour roux cooked until it turns light brown and nutty, a mix of chicken and beef stock for depth and color, and plenty of finely ground black pepper. It is ready in about 15 minutes, needs no pan drippings and reheats well, so it is easy to make alongside homemade fried chicken or a weeknight bowl of mashed potatoes.
Why You'll Love This Gravy
- Thick, peppery and savory, just right for mashed potatoes, biscuits and fried chicken.
- No drippings needed: bouillon, butter and flour do the work.
- Ready in 15 minutes with a few pantry ingredients and one small pan.
What Is KFC Gravy?
KFC gravy is the thick, savory brown gravy served at the fried chicken chain, most famously spooned over mashed potatoes and served with biscuits. It is smoother and more peppery than a typical pan gravy, with a deep brown color and a savory, slightly beefy flavor.
KFC doesn't share its recipe, so this is my copycat-style version built from pantry staples. A browned roux gives the color and toasty flavor, chicken and beef bouillon give the depth that pan drippings normally provide, and a generous amount of fine black pepper gives the signature speckles and gentle heat.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Brown the roux. Cooking the butter and flour for 4 to 6 minutes, until it turns the color of peanut butter (I stir the whole time), gives the gravy its brown color and toasty flavor. Stop before it smells burnt.
- Hot stock, added slowly. Dissolve the bouillon in boiling water so there are no undissolved bits, then whisk it into the roux a quarter at a time. Adding it all at once is the main cause of lumpy gravy.
- Season at the end. Bouillon cubes vary a lot in saltiness, so taste the finished gravy before adding any salt.
- Go heavy on fine pepper. Finely ground black pepper gives the speckled look and gentle heat. Add an extra pinch if you like it peppery.
- Fix lumps fast. If you do get lumps, whisk hard off the heat, or pour the gravy through a fine-mesh sieve.
- Use drippings if you have them. If you've just fried or roasted chicken, replace some of the butter with the fat and browned bits from the pan for an even richer gravy.
Copycat KFC Gravy
6
servings5
minutes12
minutes95
kcal17
minutesA copycat-style KFC gravy: a butter-and-flour roux cooked until nutty and brown, whisked with chicken and beef stock, then seasoned with onion powder and plenty of black pepper. Thick, smooth and savory, it is ready in about 15 minutes and is made for mashed potatoes, biscuits and fried chicken.
Ingredients
- For the Stock
1 chicken bouillon cube (or 1 1/2 teaspoons chicken bouillon powder)
1 beef bouillon cube (or 1 1/2 teaspoons beef bouillon powder)
500 ml boiling water (2 cups)
- For the Gravy
50 g unsalted butter (3 1/2 tablespoons)
50 g all-purpose flour (6 tablespoons)
1/2 teaspoon onion powder
1/2 teaspoon finely ground black pepper, plus more to taste
1 pinch salt, only if needed
Directions
- Make the Stock
- Pour the boiling water into a heatproof measuring jug and stir in the chicken and beef bouillon until completely dissolved. Set it aside and keep it hot.
- Make the Gravy
- Melt the butter in a small heavy saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 4 to 6 minutes, until the roux is smooth and turns a light brown, peanut-butter color and smells nutty. Lower the heat if it starts to darken too fast; a burnt roux tastes bitter.
- Pour in about a quarter of the hot stock and whisk hard. It will seize into a thick paste, then loosen. Keep adding the stock a quarter at a time, whisking until smooth after each addition.
- Bring the gravy to a gentle simmer and cook for 2 to 3 minutes, whisking, until thick enough to coat a spoon. Whisk in the onion powder and black pepper. Taste before adding salt, since bouillon is already salty.
- If the gravy is too thick, whisk in a splash of hot water; if it is too thin, simmer it for another minute or two. Serve hot over mashed potatoes, biscuits or fried chicken.
Recipe Video
Notes
- Whilst not essential, if you have a whisk, we suggest that you use it. A whisk ensures that, from start to finish, every ingredient is kept smooth and lump free.
- Make sure to whisk the gravy once you’ve added in the black pepper and salt, while also turning the heat down.
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How to Store and Reheat Gravy
- Fridge: cool the gravy, then refrigerate it in a covered container within 2 hours of cooking. Use it within 1 to 2 days.
- Freezer: freeze in an airtight container or freezer bag for 2 to 3 months. Thaw it in the fridge overnight.
- Reheat on the stove: warm it in a saucepan over medium heat, whisking, until it comes to a full boil. It thickens as it cools, so whisk in a splash of water or stock to loosen it.
- Reheat in the microwave: heat in a covered microwave-safe bowl in 30- to 60-second bursts, whisking between each, until it is bubbling hot all the way through.
What to Serve With KFC Gravy
Make a full copycat meal at home with these recipes:
- Mashed potatoes: the classic pairing. Try our KFC mashed potatoes or creamy mashed potatoes.
- Biscuits: split warm KFC-style biscuits and spoon gravy over them.
- Fried chicken: KFC original fried chicken, chicken tenders or popcorn chicken for dipping.
- Bowls: layer mashed potatoes, corn, popcorn chicken, gravy and cheese for a KFC Famous Bowl.
- Fries and wedges: pour it over potato wedges or fries.
- More ideas: browse all our KFC copycat recipes.
Frequently Asked Questions
Is there a leaked KFC gravy recipe?
KFC has not published its gravy recipe, so the versions shared online, including this one, are copycats. Most share the same approach: a well-browned roux, chicken and beef stock and plenty of black pepper, which gets very close to the familiar flavor and color.
Why is KFC gravy brown?
The color comes from cooking the flour in fat until it browns before any liquid goes in, plus beef stock, which is darker than chicken stock. For an even deeper color, add 1/2 teaspoon of soy sauce or a few drops of browning sauce.
Can I make KFC gravy without beef stock?
Yes. Use two chicken bouillon cubes for a lighter, more chicken-forward gravy, or vegetable bouillon plus 1 to 2 teaspoons of soy sauce for a vegetarian version. Make the roux with butter or vegetable oil.
How do I thicken gravy that is too thin?
Simmer it for a few more minutes to reduce it. If it is still thin, whisk 1 teaspoon of cornstarch into 1 tablespoon of cold water, stir it into the simmering gravy and cook for 1 minute until thickened.
How long does homemade gravy last?
Refrigerate it in a covered container within 2 hours of cooking and use it within 1 to 2 days, or freeze it for 2 to 3 months. Reheat it until it comes to a full boil, whisking, and add a splash of water to loosen it.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
I would love to try this recipe but unlike you I have to a recipe in cups, tablespoons, etc, etc, etc. I don’t know anything about the metric crap you use in this. I’m 60 years old and am from a time that we didn’t use the metric system. If you could post in this countries old measurements. Thanx
I just made this and it is delicious! I added both onion and a little garlic powder. I found it a little thick, so I added a little extra water.
For those upset about metric, most cooks/bakers use grams as measurements as they are more accurate. I just googled it to get the comparable measurements.
Thanks, Maureen! Onion and a little garlic powder are lovely additions, and a splash of extra water is exactly the right fix if it gets too thick. For anyone who prefers cups and spoons: 50 g butter is about 3 1/2 tablespoons, 50 g flour is about 6 tablespoons, and 500 ml water is about 2 cups plus 2 tablespoons.