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 gravy recipe

What is KFC Gravy?

KFC Gravy is a sauce served by the fast-food restaurant chain Kentucky Fried Chicken (KFC). It’s a savory and flavorful brown gravy that’s typically served with KFC’s mashed potatoes, but can also be enjoyed with their fried chicken, biscuits, or other menu items.

The gravy is known for its unique taste, which complements the flavor of KFC’s famous fried chicken. It’s made by simmering a mixture of water, seasonings, and flour until it thickens into a rich, smooth sauce. The exact recipe is a closely guarded secret, which contributes to the distinct flavor profile that sets KFC’s gravy apart from others.

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

While there’s no magic to this recipe, if you’ve ever wondered how KFC gravy is made, we’ve got you covered. You can prepare a batch in under 10 minutes, but there are crucial steps to ensure its authenticity.

Key Ingredients:

  • Meat Flavors: The gravy’s meaty essence is natural. For convenience, instead of collecting juices from a roasting pan, use premade stock cubes. For a deep flavor, the secret is to combine different stock cubes. In this recipe, we use both chicken and beef stock cubes. Chicken is an obvious choice for Kentucky fried chicken gravy, while beef stock adds richness, a hint of saltiness, and a deeper color.

Important Tips:

  1. Dissolving Stock: Always use boiling water to dissolve the stock. Avoid adding it to cold water and then heating. As stock cubes warm up, their consistency changes. If not dissolved properly, you might find a thick layer settled at the bottom of your pan.
  2. Consistency Matters: Achieving the right thickness is crucial. Your gravy shouldn’t be too watery or too thick. If it’s too dense, a splash of water and gentle heating while stirring can bring it to the desired consistency.
  3. Vegetarian Version: If serving vegetarian friends, the same method works. Simply replace beef and chicken stock with an equal amount of vegetable stock. For a darker hue, add a few teaspoons of dark soy sauce.
  4. Flavor Variations: For a slight kick, add a pinch of chili powder. If you’re feeling experimental, consider a teaspoon of garlic granules.

Remember, the key to a perfect KFC-style gravy lies in the details. Follow these guidelines, and you’ll have a delightful sauce to complement your meals.

KFC Gravy Recipe [With Video]

4 from 68 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 (or unsalted 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 saucepan place the butter over a medium heat. Melt butter, 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 (or garlic 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.

How Do You Reheat Leftover Gravy?

Reheating leftover gravy can be done either on the stovetop or in the microwave. On the stovetop, pour the gravy into a saucepan and warm it over medium heat until it simmers, stirring occasionally. If the gravy thickens too much, add a bit of water or broth. In the microwave, transfer the gravy to a microwave-safe dish, cover it with a vented lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring after each until it’s heated through. If needed, thin with water or broth. Ensure the gravy reaches a temperature of at least 165°F (74°C) for safety.

How to Store the Leftover Gravy?

To store leftover gravy, allow it to cool down first. Then, transfer it into an airtight container to prevent it from absorbing odors from other items in the fridge. Once sealed, place the container in the fridge. It’s best to use the stored gravy within two days for optimum freshness and flavor.

Dishes to Serve with this Gravy

  1. Original Recipe Fried Chicken: The classic KFC fried chicken, with its blend of 11 herbs and spices, goes well with the savory gravy.
  2. Mashed Potatoes: This is a classic combination. The creamy mashed potatoes complement the rich flavor of the gravy.
  3. Biscuits: KFC’s soft, flaky biscuits taste great when dipped in or drizzled with gravy.
  4. Fries: Fries and gravy is a delicious pairing. The gravy adds a savory twist to the crispy fries.
  5. Hot Wings: The spicy hot wings can be tempered with the smooth, savory gravy for a different taste experience.
  6. Chicken Tenders: These can be dipped into the gravy for added flavor.
  7. Pot Pie: The gravy can add an extra layer of flavor to this creamy, hearty dish.


Authentic KFC gravy isn’t difficult to make, it’s all about the gravy consistency. 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.

kfc copycat gravy

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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