KFC Style Gravy

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Few things match the comforting, savory richness of a steaming hot serving of KFC-style gravy. Silky smooth with a deep golden-brown hue, this iconic sauce turns even the simplest meal into something crave-worthy. Whether poured over mashed potatoes, drizzled on crispy fried chicken, or used as a dipping sauce for fries, this gravy brings that unmistakable fast-food flavor to your kitchen.

What makes this homemade version shine is the balance of simplicity and depth. Made with pantry staples like butter, flour, broth, and a dash of seasoning magic, it delivers that nostalgic KFC flavor without any artificial additives. The velvety texture and umami-rich taste will keep everyone coming back for seconds—and asking how you made it.

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Ingredients for this KFC Style Gravy

• 1/4 cup butter (unsalted preferred)
• 1/4 cup all-purpose flour
• 2 cups chicken broth (preferably low sodium)
• 1 beef bouillon cube (or 1 tsp beef bouillon granules)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• Salt to taste (optional)

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Step 1: Make a Roux

Start by melting the butter in a medium saucepan over medium heat. Once the butter is fully melted and just beginning to bubble, sprinkle in the flour while continuously whisking. Keep whisking the mixture for about 2-3 minutes until it turns a light golden color. This creates the roux—the essential base for that smooth, thick gravy.

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Step 2: Add the Broth and Bouillon

Slowly pour in the chicken broth while whisking to avoid lumps. Drop in the beef bouillon cube and stir until it fully dissolves. The beef bouillon gives the gravy that deeper, savory background flavor that mimics the famous fast-food version.

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Step 3: Season and Simmer

Add onion powder, garlic powder, and black pepper. Stir well to combine all the ingredients. Reduce the heat slightly and let the gravy simmer for 5–7 minutes, stirring frequently to avoid burning or sticking. It should thicken into a silky, pourable consistency. If it becomes too thick, whisk in a bit more broth or water until desired thickness is reached.

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Step 4: Final Taste and Adjustments

Taste your gravy and adjust with salt if needed, though the bouillon usually provides enough saltiness. For an extra-smooth finish, you can strain the gravy through a fine mesh sieve—but this is optional.

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Storage Instructions

Leftover KFC-style gravy stores beautifully for future use. Allow the gravy to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, pour it into a freezer-safe container or zip-top bag and freeze for up to 3 months.

To reheat, place the gravy in a saucepan over low heat, stirring frequently. If it appears too thick, add a splash of water or broth to loosen it up while heating.

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Estimated Nutrition

(Per 1/4 cup serving — approximately)

• Calories: 90
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 350mg
• Carbohydrates: 5g
• Fiber: 0g
• Sugar: 0g
• Protein: 1g

Note: Nutritional values can vary based on the broth and butter used.

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Frequently Asked Questions

1. Can I use only chicken broth?

Yes! But adding a beef bouillon cube adds that extra depth and savory note reminiscent of the original KFC gravy.

2. Is this gravy gluten-free?

Not as written—because it uses all-purpose flour. You can substitute with a gluten-free flour blend, though results may vary slightly in texture.

3. What can I serve this gravy with?

It’s amazing over mashed potatoes, fried chicken, turkey, meatloaf, or even fries. It’s super versatile!

4. Can I make this ahead of time?

Absolutely. It reheats well and can be stored for several days in the fridge or months in the freezer.

5. How do I make it spicier or more flavorful?

Add a pinch of cayenne pepper, Worcestershire sauce, or a splash of soy sauce to boost umami and heat.

6. Can I use oil instead of butter?

You can, but butter gives it a richer flavor. If using oil, go for a neutral type like canola or vegetable.

7. What if I don’t have bouillon?

You can substitute with a small amount of soy sauce or just use a richer homemade broth.

8. Why did my gravy turn out lumpy?

Lumps usually happen if the flour isn’t whisked in smoothly or if the broth is added too quickly. Whisk constantly and add liquid gradually to avoid this.

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