Name: KFC-Style Gravy (Copycat Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 Tbsp unsalted butter; 4 Tbsp all-purpose flour; ¼ tsp onion powder; ⅛ tsp white pepper; ¼ tsp sea salt, plus more to taste; 2 cups chicken broth; 1 cup water; ½ tsp beef bouillon granules

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I make this rich and flavorful brown gravy at home with just a few pantry staples. It’s smooth, savory, and tastes just like the iconic KFC version. Whether I pour it over mashed potatoes or serve it with fried chicken, it always hits the spot.

Why You’ll Love This Recipe

I love how quick and simple this recipe is, coming together in under 15 minutes. The blend of chicken broth and beef bouillon gives it deep, complex flavor without needing meat drippings. It’s also budget-friendly and works perfectly for weeknight meals or comforting Sunday dinners.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
all-purpose flour
onion powder
white pepper
sea salt
chicken broth
water
beef bouillon granules

directions

I start by melting butter in a medium saucepan over medium heat.
I whisk in the flour, onion powder, white pepper, and salt to form a roux. I cook it for 1–2 minutes until it turns a light golden color.
I gradually whisk in the chicken broth until smooth.
I add the water and beef bouillon, then bring it to a simmer.
I continue whisking and simmering for 2–3 minutes, or until the gravy thickens.
I taste and adjust seasoning if needed, then serve it warm.

Servings and timing

This recipe yields about 3 cups of gravy, which serves approximately 6 people.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I sometimes add a pinch of garlic powder for extra depth.
If I want a more intense flavor, I increase the beef bouillon slightly.
For a vegetarian version, I use vegetable broth and omit the beef bouillon.
To mimic authentic KFC flavor even more, I add a splash of Worcestershire sauce.

storage/reheating

I store leftover gravy in an airtight container in the refrigerator for up to 5–7 days. To reheat, I warm it gently on the stove over low heat, stirring frequently until hot and smooth. If it thickens too much, I add a splash of water or broth.

FAQs

What gives this gravy the KFC-style flavor?

It’s the combination of a browned roux, chicken broth, and a touch of beef bouillon that gives the gravy its signature savory depth.

Can I make this gravy without beef bouillon?

Yes, I can use just chicken broth, though the beef bouillon adds richness. If I skip it, I sometimes add a little soy sauce or Worcestershire sauce for extra umami.

How do I fix lumpy gravy?

If my gravy gets lumpy, I strain it through a fine-mesh sieve or blend it until smooth. To avoid lumps in the first place, I always whisk continuously while adding the broth.

Can I freeze this gravy?

Yes, I let it cool completely, then freeze it in a sealed container for up to 3 months. I thaw it in the fridge overnight and reheat slowly on the stove, whisking well.

What should I serve this gravy with?

I love it poured over mashed potatoes, fried chicken, turkey, biscuits, or even meatloaf. It’s a versatile sauce that brings comfort to many dishes.

Conclusion

This KFC-style gravy recipe is one of my favorite go-to comfort foods. It’s quick, satisfying, and made with ingredients I usually already have on hand. Once I tried it, I stopped buying gravy packets—this version is just too good and too easy not to make from scratch.

KFC-Style Gravy (Copycat Recipe)

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 servings (about 3 cups)
Category: Sauce
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This KFC-style gravy copycat recipe creates a rich, velvety brown gravy in just 15 minutes. Perfect over mashed potatoes, fried chicken, or meatloaf, it delivers that unmistakable fast-food flavor at home.

Ingredients

4 Tbsp unsalted butter
4 Tbsp all-purpose flour
¼ tsp onion powder
⅛ tsp white pepper
¼ tsp sea salt, plus more to taste
2 cups chicken broth
1 cup water
½ tsp beef bouillon granules

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Instructions

Melt butter in a saucepan over medium heat.
Add flour, onion powder, white pepper, and salt, stirring continuously to form a roux. Cook until it turns a light golden color, about 1–2 minutes.
Whisk in chicken broth slowly until smooth.
Stir in water and beef bouillon, bring to a simmer, and whisk until thickened, about 1–2 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Remove from heat and serve hot.