How to Make KFC-Style Gravy at Home

KFC gravy hits a very specific comfort-food spot: it’s salty, savory, a bit peppery, and just thick enough to cling to fries, chicken, and mashed potatoes. The good news? You can get very close at home with basic pantry ingredients.

You’re not going to get the actual secret recipe, but you can make a version that tastes close enough that your brain goes, “Yep. That’s it.”

This guide walks you through:

A core copycat recipe
A fast version using just bouillon and flour
Tips for color, thickness, and leftovers

What Makes “KFC Gravy” Taste the Way It Does?

A good KFC-style gravy usually has:

A medium-brown roux (flour cooked in fat until golden brown)
A mix of chicken and a bit of beef flavor for depth
Plenty of black pepper
A smooth, velvety texture—not too thin, not pudding-thick

Once you understand that, the recipe is just building those pieces on purpose.

Core KFC-Style Gravy Recipe

Makes: About 2 cups of gravy (enough for 3–4 people)
Time: 20–25 minutes

Ingredients

For the stock/base

2 cups chicken stock (low sodium if possible)
½–1 tsp chicken bouillon powder (optional, boosts flavor)
¼–½ tsp beef bouillon powder (just a bit for depth)
½ tsp soy sauce or Worcestershire sauce (optional for color and umami)

For the roux

4 tbsp fat total, for example:
- 2 tbsp butter + 2 tbsp neutral oil, or
- 4 tbsp chicken drippings if you just cooked chicken
4 tbsp all-purpose flour

Seasoning

½–¾ tsp black pepper, freshly ground if possible
¼–½ tsp garlic powder (optional)
Salt to taste (how much you need depends on how salty your stock/bouillon is)

Step-by-Step Instructions

1. Build Your Stock

In a bowl or measuring jug, combine:
- 2 cups chicken stock
- Chicken bouillon powder
- A small pinch of beef bouillon
- Soy sauce or Worcestershire, if using
Stir until dissolved. Set aside near the stove so you can grab it easily.

You want a stock that already tastes pretty good before it even hits the pan.

2. Make the Roux (This Is Where the Magic Happens)

In a medium saucepan, add your butter/oil/drippings. Heat over medium until melted and hot.
Sprinkle in the flour and immediately start stirring with a whisk or wooden spoon.
Cook, stirring constantly, for 5–8 minutes.
- At first it will look pale and paste-like.
- You want it to turn a medium golden-brown—not burnt, but definitely darker than “white sauce” level.

If it smells nutty and looks like the color of light caramel or peanut butter, you’re in the right range. This step is crucial for that KFC-style flavor.

3. Whisk in the Stock

Lower the heat slightly.
While whisking constantly, slowly pour in about ¼ cup of the stock to loosen the roux. Keep whisking until smooth—no big lumps.
Continue adding the rest of the stock in small amounts, whisking each time until it’s smooth before adding more.

When all the stock is in, you should have a thin, brown, lump-free mixture.

4. Simmer and Season

Bring the gravy to a gentle simmer, not a wild boil. Medium-low heat is best.
Let it bubble slowly for 5–10 minutes, whisking occasionally. It will thicken as the flour cooks fully.
Add black pepper, garlic powder (if using), and taste.
Add salt only at the end. Bouillon and soy sauce are salty, so you may need very little or none.

If it gets too thick, splash in a bit of water or extra stock and whisk until it loosens.

5. Strain for Restaurant-Level Smoothness (Optional)

For ultra-smooth, KFC-like texture:

Set a fine mesh strainer over a bowl or jug.
Pour the gravy through, using a spoon or spatula to push it through.

This removes any tiny flour lumps or browned bits and gives you that velvety finish.

Quick KFC-Style Gravy Shortcut (Pan Drippings Version)

If you just fried or roasted chicken and have drippings, you can do a fast, dirty version that still tastes great.

Use 4 tbsp of the chicken drippings as your fat for the roux.
Make the roux exactly as above: whisk in 4 tbsp flour, cook to golden-brown.
Use 2 cups water + bouillon instead of stock (since drippings already have flavor):
- 2 cups water
- 1–1½ tsp chicken bouillon powder
- Small pinch of beef bouillon
Whisk, simmer, season, strain.

This version tastes especially good because the drippings give you that “fried chicken” taste.

Adjusting Thickness and Flavor

Too Thick?

Whisk in a bit of hot water or stock, a tablespoon at a time, until you like the texture.

Too Thin?

Let it simmer a bit longer; it often thickens in a few minutes.
In a pinch, mix 1 tsp cornstarch with 1 tbsp cold water, then whisk into simmering gravy and cook 1–2 minutes.