KFC Gravy Recipe Copycat

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KFC Gravy and fried chicken are not the most likely of combinations, but they sell it by the bucket load so it has got to be good, right? Our kitchen has looked like a scientific lab as we have tried to create an authentic KFC gravy recipe. We’ve mixed, blended, boiled and fried and the results are in. It’s pretty much perfect.

But don’t worry, unlike KFC we aren’t going to keep our recipe quiet. In this recipe we will teach you how to make authentic gravy the KFC way.

kfc copycat gravy

KFC style gravy is basically a thick savory sauce. If you were making gravy as an accompaniment at home for a full roast dinner you would more than likely use the roasting juices from the pan to provide a certain taste.

The homemade KFC gravy is designed to replicate this meaty element. It is slightly thicker than normal gravy so is perfect as a dip, as well as to pour over in thick lashings of saucy goodness. All you will need to make it is a measuring jug, a pan, a handful of ingredients and a whisk or spoon.

How To Make KFC Gravy

There’s certainly no magic to this recipe but if you’re wondering how is KFC gravy made, we have the answer. And you can whip up a batch in under 10 minutes. There are a few elements that have to be done right however, otherwise it won’t taste the same or you may even end up with lumps (shudder).

The meat flavors of the gravy are natural, but unless you want to spend ages collecting juices from a roasting pan take the easy route and use premade stock cubes. The key to getting a real depth of flavor is to use more than one kind of stock cube.

We have opted for beef and chicken in this recipe. The chicken we have used because obviously we are making Kentucky fried chicken gravy. The beef stock adds a rich and slightly salty note and gives the gravy a little more colour.

Here is something important so pay attention.

Make sure that you use boiling water to dissolve the stock. Don’t add it to cold water and then heat it up. As stock cubes heat, they change and thicken in consistency, and if you aren’t careful, you’ll end up with a thick congealed mess resting on the bottom of your pan.

Aside from the taste of the original KFC gravy, you will also want to ensure that it is the correct thickness. Watery gravy is not good gravy, nor is gravy that you can stand a spoon up in.

Aim for somewhere in between to make it taste like KFC sauce recipe. If you have gone a little bit too thick then don’t worry. A splash of water over a gentle heat with a good stir will get you back to a decent level.

Whilst we have used beef and chicken stock, if you are making the gravy for friends, and some happen to be vegetarians, the cooking technique works equally well for making vegetarian gravy. Just replace the beef and chicken stock with an equal amount of vegetable stock.

If you want it to take on a darker color, add a couple of teaspoons of dark soy sauce. To spice it up slightly feel free to add a pinch of chili powder, or if you are feeling adventurous maybe a teaspoon of garlic granules.

KFC Gravy Recipe [With Video]

4 from 64 votes
Recipe by Laura Ritterman Course: SauceCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Making KFC style gravy from scratch is easier to make than you think. It’s very quick and easy to make but make sure you follow some of our essential tips to create the best possible copycat gravy.


  • 1 cube 1 of chicken stock or 1 tablespoon of powdered bouillon

  • 1 cube 1 of beef stock or 1 tablespoon of powdered bouillon

  • 500 ml 500 of boiling water

  • 50 g 50 butter

  • 50 g 50 plain white flour

  • ½ tsp of powdered onion

  • ½ tsp of black pepper

  • A scant pinch of salt


  • In a measuring jug add 500ml of boiling water. Then stir in both of the stock cubes or your bouillon. Once the stock is all incorporated, set the jug aside.
  • In a small non-stick pan place the butter over a medium heat. Allow the butter to melt, and then a spoonful at a time add the white flour. Whisk the flour and butter together vigorously over the heat until you have a really smooth paste. Fry this past for around a minute.
  • Once the past begins to look like it is thickening, add about a quarter of your stock to the pan and keep stirring or whisking. It will first appear watery then all of a sudden it will thicken significantly as the liquid rises in temperature. As soon as this happens add some more stock and repeat the process until all of the stock has been used up.
  • Turn the heat down to low and then add your ground black pepper, a pinch of salt and the onion powder. Give your gravy one final whisk
  • Serve over whichever meat you have prepared or divide into individual smaller bowls so that everyone can dip in whatever they choose. Enjoy!


  • 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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Nutrition Facts

6 servings per container

  • Amount Per ServingCalories88
  • % Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 5g 25%
  • Cholesterol 20mg 7%
  • Sodium 388mg 17%
  • Total Carbohydrate 4g 2%
    • Dietary Fiber 1g 4%
    • Sugars 1g
  • Protein 1g 2%

  • Vitamin A 5%
  • Calcium 1%
  • Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips & Tricks

The trick to thickening the gravy lies in the very first stages. By mixing equal amounts of flour and butter you can create a roux, which due to some clever chemistry will dissolve into the other liquid ingredients and thicken as it gets hotter.

The trick to a smooth gravy is making a smooth roux. Stir or whisk your flour and butter over a gentle heat until it forms a super smooth paste. If there are lumps and bumps in your roux, you will end up with lumps and bumps in your gravy.

What To Serve This With

We have so many copycat recipes on this site that you can pair your copycat KFC gravy with. You can start by serving this gravy with other KFC recipes such as KFC wedges, dip your KFC double down into it or even add popcorn chicken into the mix.

I’m a massive gravy fan and this recipe is no exception. You’ll be delighted with the end results after you follow this recipe step by step. If you’re like me, then you’ll absolutely enjoy mixing this with creamy mashed potatoes.


Authentic KFC gravy isn’t difficult to make. At the end of the day a fast-food restaurant needs something that is both tasty and quick, so don’t be surprised that it is so simple. Whether you are dipping fries or a few wings, you’ll find this recipe the next best thing! Enjoy your KFC brown gravy recipe and serve it with fried chicken or mashed potato for amazing results. Let us know in the comments below how your gravy turned out.

One Comment

  1. 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

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