SaveCopycat Our take on the KFC gravy
Copycat KFC gravy
Our take on the famous peppery brown gravy from KFC: a dark, toasty roux whisked with chicken and beef broth and plenty of black pepper. Spoon it over mashed potatoes in 15 minutes.
- Prep
- 2 min
- Cook
- 13 min
- Makes
- 8 × ¼ cup
- Per serve
- 70 kcal
Ingredients
Nutrition per serving (¼ cup)
- Calories
- 70
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 5 g
- Saturated fat
- 1 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 110 mg
Estimated from USDA data for 1 of 8 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the oil in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux turns the color of peanut butter, 6 to 8 minutes.
Pull the pan off the heat and slowly whisk in both broths until smooth.
Return to medium heat, add the soy sauce, pepper and onion powder, and simmer, whisking, until thickened, 4 to 5 minutes.
Taste and add more pepper or a pinch of salt. It should be smooth, dark and peppery.
Tips
- The long-cooked roux is the secret: it gives the dark color and toasty flavor without any drippings.
- Lower the heat if the roux darkens too fast. Burnt specks taste bitter, so start over if it scorches.
- Not affiliated with KFC. This is our own home version inspired by the restaurant's gravy.
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Gear that helps
- Kitchen tongs For turning anything in a hot pan.
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Heavy saucepan Even heat, so sauces don’t scorch.
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Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
