This recipe is a copycat version of KFC®'s gravy.

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Recipe Summary

prep:
5 mins
cook:
33 mins
total:
38 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.

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  • Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

Cook's Note:

The best way to make a good roux is to use a whisk and make sure the butter does not burn.

Nutrition Facts

122 calories; protein 1.5g; carbohydrates 9.5g; fat 8.9g; cholesterol 23mg; sodium 303.7mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2017
AT 2:00 A.M. UNBELIEVABLE! My adopted grandma has been taking chemo treatments and nothing tastes right or at best good. She commented about loving KFC mashed and gravy. Knowing I love to cook and bake she knew I would take it and run with it. So as I am standing there sauteeing onions thinking, I don't remember onions in their gravy, it's too clear, this will never work... and then it happened! the fragrance, the color, the rich broth! IT MUST BE WITCHCRAFT! Read More
(27)

Most helpful critical review

Rating: 3 stars
03/05/2019
It's an OK basic brown(ish) gravy, but has nothing to do with what KFC has for gravy. If you added some powdered or ground poultry seasoning it might get closer. As to browning time for flour, you don't brown flour by the clock. it depends VERY much on the stove setting and size of pan. Could be 5 minutes or 20 minutes but should turn golden brown (somewhere between egg yolk and biscuit tops - not like a browned piece of meat). You may not smell a change until it is burnt. As to why this is not even close to KFC recipe? They start with shortening that was just used to fry the chicken, not butter or oil, and the thickener is a mixture of chicken base and the same flour the chicken is breaded with (so it has all those 11 herbs and spices). How do I know? - I worked in 3 different KFC's during 70's-80's and now my kids still work in them too. One of the few things that has not been changed/updated is the gravy. Read More
(21)
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
08/28/2017
AT 2:00 A.M. UNBELIEVABLE! My adopted grandma has been taking chemo treatments and nothing tastes right or at best good. She commented about loving KFC mashed and gravy. Knowing I love to cook and bake she knew I would take it and run with it. So as I am standing there sauteeing onions thinking, I don't remember onions in their gravy, it's too clear, this will never work... and then it happened! the fragrance, the color, the rich broth! IT MUST BE WITCHCRAFT! Read More
(27)
Rating: 3 stars
03/05/2019
It's an OK basic brown(ish) gravy, but has nothing to do with what KFC has for gravy. If you added some powdered or ground poultry seasoning it might get closer. As to browning time for flour, you don't brown flour by the clock. it depends VERY much on the stove setting and size of pan. Could be 5 minutes or 20 minutes but should turn golden brown (somewhere between egg yolk and biscuit tops - not like a browned piece of meat). You may not smell a change until it is burnt. As to why this is not even close to KFC recipe? They start with shortening that was just used to fry the chicken, not butter or oil, and the thickener is a mixture of chicken base and the same flour the chicken is breaded with (so it has all those 11 herbs and spices). How do I know? - I worked in 3 different KFC's during 70's-80's and now my kids still work in them too. One of the few things that has not been changed/updated is the gravy. Read More
(21)
Rating: 5 stars
02/09/2016
Well, we haven't had KFC in quite a while, but we thought this was pretty darn close to their gravy...we loved it! Very easy to make and tastes a lot better than packet/packaged gravy. I did halve the recipe, and did not cook the roux for 20 minutes, more like 5-8 minutes. I will def be making this again and again~YUM, YUM, YUM!!!! Thanks for sharing. :) Read More
(5)
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Rating: 5 stars
04/23/2016
This is a great easy base recipe if you don't have meat drippings. I made it quicker (I was on a time crunch) by not browning the thick onion/butter/flour paste and it still ended up nice. I didn't have beef bouillon so I added 2 tsp of au jus mix. I also used an emulsifier at the end to make sure it was smooth. Exactly what I needed in a crunch. Read More
(2)
Rating: 1 stars
02/18/2016
Ummmm definitely not KFC gravy. Not even remotely close. Read More
(2)
Rating: 1 stars
11/20/2016
This did not come out good and I did exactly what the recipe said. Read More
(2)
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Rating: 4 stars
04/02/2017
Pretty good when you're in a pinch and need to use bouillon. I found it a little bit salty so I would recommend unsalted butter. Read More
(1)
Rating: 1 stars
02/14/2019
Not even close to KFC gravy. I could buy brown gravy mix that would come closer. Read More
(1)
Rating: 1 stars
07/11/2017
Taste like Read More
(1)
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