Easy KFC-Style Gravy Recipe (Copycat Chicken Gravy)
Make Restaurant-Quality Gravy Right in Your Own Kitchen
Ever wondered why that KFC gravy hits so differently? The secret is the combination of both chicken and beef bouillon in a single sauce — that double-broth base is what gives it that deep, layered, unmistakably savory flavor that plain chicken gravy simply cannot replicate. The good news is you don't need to leave the house to get it. This easy copycat recipe nails that same rich, glossy, pourable brown gravy using just five basic pantry ingredients you probably already have on hand.
This recipe comes together in just 30 minutes and is beginner-friendly from start to finish. The technique is a classic butter roux — melted butter cooked with flour until it turns a medium brown color, then brought to life with the combined broth. The key step to watch is the roux: keep the heat low and stir continuously for the full 7 to 8 minutes. Rushing this step or turning up the heat risks burning the flour, which will give the gravy a bitter taste. Low and slow is the secret to that perfect deep-brown color and smooth, lump-free texture.
This gravy is the ideal companion for fried chicken, mashed potatoes, french fries, rice, or anything else that deserves a generous pour of something rich and savory. Skip the store-bought packets — once you see how easy this homemade version is, you will never go back.
Ingredients
- 1 piece chicken bouillon cube (or 2 teaspoons chicken powder)
- 1 piece beef bouillon cube (or 2 teaspoons beef powder)
- 3 tablespoons butter or vegetable shortening
- 5 tablespoons all-purpose flour
- 2¼ cups water
Step-by-Step Instructions
- Make the broth — Dissolve both the chicken and beef bouillon cubes in the 2¼ cups of water. Stir until fully dissolved. Set the broth aside.
- Melt the butter — In a saucepan over low heat, melt the butter (or vegetable shortening) until fully liquid. Do not let it brown.
- Start the roux — Add 2 tablespoons of the all-purpose flour to the melted butter. Stir to combine.
- Cook the roux low and slow — Continue cooking over low heat, stirring continuously, for 7 to 8 minutes until the mixture turns a medium brown color. Do not rush this step and do not raise the heat — the flour burns easily and will turn bitter if overcooked.
- Add the remaining flour — Sprinkle in the remaining flour and continue stirring until fully incorporated.
- Add the broth gradually — Pour in the chicken-beef broth slowly and in a steady stream while stirring continuously to prevent lumps from forming.
- Bring to a boil — Raise the heat to medium and bring the mixture to a gentle boil, stirring as needed.
- Simmer until thickened — Reduce heat and continue cooking for about 5 minutes, stirring occasionally, until the gravy reaches your desired consistency.
- Serve — Pour hot over fried chicken, mashed potatoes, steamed rice, or fries. Serve immediately and enjoy!
Nutrition Information
Servings: 4 | Serving Size: ~153g | Prep Time: 10 mins | Cook Time: 20 mins
| Nutrient | Per Serving |
|---|---|
| Calories | 121 kcal |
| Total Fat | 9.7g |
| Saturated Fat | 2.4g |
| Cholesterol | 0mg |
| Sodium | 56mg |
| Total Carbohydrate | 7.5g |
| Dietary Fiber | 0.3g |
| Total Sugars | 0g |
| Protein | 1.1g |
Five ingredients, one saucepan, thirty minutes — this is the weeknight gravy upgrade your fried chicken has been waiting for!
RECIPE SOURCE: SoYummySoEasy
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