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KFC Copycat Gravy

This recipe is a copycat version of KFC gravy.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 490 kcal

Equipment

  • 1 Medium Skillet For cooking the roux and gravy.
  • 1 Whisk Essential for creating a smooth, lump-free roux and gravy.
  • 1 Chef's knife For finely chopping the onion.
  • 1 Cutting Board For preparing the onion.
  • 1 Liquid Measuring Cup For accurate measurement of water.

Ingredients
  

Main

  • 3 tablespoons butter divided
  • 1 small onion finely chopped
  • 5 tablespoons unbleached all-purpose flour
  • 2 ½ cups water
  • 2 teaspoons beef bouillon
  • 2 teaspoons chicken bouillon
  • freshly ground black pepper to taste

Instructions
 

  • Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Allrecipes/Victoria Jempty
  • Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting. Allrecipes/Victoria Jempty
  • Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Allrecipes/Victoria Jempty
  • Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil. Allrecipes/Victoria Jempty
  • Cook and stir until thickened to gravy consistency, 8 to 10 minutes. Allrecipes/Victoria Jempty

Notes

Achieving the characteristic flavor of this gravy hinges on properly developing the roux. Cook the flour and butter for the full 20 minutes, or until it reaches a deep golden hue and emits a distinct toasted aroma; this nutty flavor is key. When incorporating the water and bouillon, whisk vigorously to prevent lumps, ensuring a silky-smooth texture. For an even richer, more authentic taste, consider substituting some or all of the water with drippings from roasted or fried chicken. Adjust black pepper and bouillon quantities to taste after thickening, as sodium levels can vary. A well-cooked onion provides a subtle sweetness that balances the savory notes. Ensure the gravy is brought to a full boil to activate the starch and achieve proper thickness.