Kfc Style Gravy Recipe

Been making this gravy since I worked at a diner. Melt butter, add flour, stir in water and a chicken cube. Cook till it's thick. Takes about 20 minutes and goes great on potatoes or chicken. This homemade KFC-style gravy turns regular fried chicken into something special. Takes 15 minutes to make, uses basic pantry ingredients, and tastes just like the restaurant version. Perfect for chicken, mashed potatoes, or anything that needs rich, savory gravy. Why Make Your Own Skip the packets and cans - homemade gravy costs less and tastes better. One batch uses about $2 worth of ingredients and makes enough for 4-6 servings. Adjust seasoning exactly how you like it. No preservatives or mystery ingredients, just real butter, flour, and seasonings. What You Need Butter: 4 tablespoons (½ stick), unsalted All-purpose flour: 4 tablespoons, divided into 2+2 Chicken bouillon: 1 cube or 1 teaspoon powder Water: 2 cups, warm Salt: ¼ teaspoon, adjust to taste Black pepper: ¼ teaspoon, freshly ground Onion powder: ½ teaspoon Garlic powder: ¼ teaspoon Making The Gravy Start the roux Melt butter in heavy saucepan over MEDIUM-LOW heat. Add first 2 tablespoons flour. Cook 7-8 minutes, stirring constantly. Color should reach medium brown - like coffee with cream Cliquer sur lire la suite Build the base Add remaining 2 tablespoons flour. Stir 1 minute. Watch heat - mixture burns easily. Should smell nutty, not burnt Add liquid Pour in ½ cup warm water, stir until smooth. Add remaining water and bouillon. Whisk constantly to prevent lumps. Increase heat to MEDIUM Season and thicken Add all seasonings. Simmer 5 minutes, stirring often. Gravy will thicken as it cooks. Test thickness by coating back of spoon - should leave clear line when you run finger through Final adjustments Too thick? Add warm water 2 tablespoons at a time. Too thin? Simmer 2-3 minutes more. Taste and adjust seasonings Getting Perfect Results Watch heat carefully - gravy burns fast. Keep roux moving constantly first 8 minutes. Color should be like peanut butter, not chocolate. Scrape bottom of pan while stirring to prevent sticking. Use whisk for mixing liquid, spoon for stirring roux. If lumps form, strain through fine mesh strainer or blend with immersion blender. Fixing Common Problems Gravy too pale? Cook roux longer next time. Too thick? Add hot water 2 tablespoons at a time. Too thin? Simmer longer or mix 1 teaspoon cornstarch with cold water, stir in. Lumpy? Strain or blend. Too salty? Add unseasoned mashed potatoes to absorb salt. Not enough flavor? Double bouillon or add ¼ teaspoon more each garlic and onion powder. Cliquer sur lire la suite Making The Perfect Roux Roux makes or breaks gravy. Use equal parts butter and flour by weight (1 tablespoon each). Keep heat medium-low - higher heat burns flour. Stir constantly in figure-eight pattern. Watch color change from white to blonde to peanut butter brown. Takes exactly 7-8 minutes. Butter should foam then settle. Flour smell changes from raw to nutty when ready. Changing Up Flavors Make beef version: use beef bouillon instead of chicken. Add mushroom gravy: sauté ½ cup chopped mushrooms in butter before making roux. Country gravy: add ½ cup milk for last cup of water. Spicy kick: add ¼ teaspoon cayenne. Herb version: add ½ teaspoon dried thyme or sage. More umami: add 1 teaspoon Worcestershire sauce at end. Storing And Reheating Keeps 4 days in airtight container in fridge. Freezes up to 3 months. Thaw overnight in fridge. Reheat over LOW heat, whisking constantly. Add splash of warm water or broth to thin. Never microwave - makes gravy separate. Pour hot gravy into thermos for serving later. Stays hot 4 hours. Make double batch - freezes perfectly in 1-cup portions. Frequently Asked Questions Can I use oil instead of butter? Yeah, regular cooking oil works. Won't taste as rich though. How about making it vegetarian? Just use veggie stock cubes instead of chicken. Still turns out good. Help - I got lumps! Keep stirring the whole time you add the liquid. That's the trick. Can I make it early? Sure. Just warm it up slow and stir it. Might need to add a splash of water. It's too thin, what now? Let it cook longer to get thicker. Or mix a spoon of flour with cold water and stir that in. Cliquer sur lire la suite Some more ideas If you like this gravy, try it in my chicken pot pie. Or just pour it over some mashed potatoes - that's what my kids always want. Kfc Style Gravy Recipe Easy gravy that tastes just like KFC Prep Time 5 Minutes Cook Time 15 Minutes Total Time 20 Minutes By: Zaho Category: Sauces & Marinades Difficulty: Easy Cuisine: American Yield: 4 Servings (4 servings) Ingredients 01 Butter or shortening. 02 Regular flour. 03 1 chicken cube. 04 Water. Cliquer sur lire la suite Instructions Step 01 Put butter in pan on low heat to melt. Step 02 Add 2 spoons flour, stir for about 8 minutes till it turns brown. Keep heat low and stir so it doesn't burn. Step 03 Put in rest of flour, keep stirring. Step 04 Add water and chicken cube bit by bit. Keep stirring or you'll get lumps. Step 05 Turn heat up to medium till it bubbles a little. Cook 5 more minutes, stir now and then till it gets thick.