KFC Gravy (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Melt butter and bacon grease together in a medium saucepan over medium heat until fully liquified and gently bubbling, about 1-2 minutes.
2. 2Sprinkle flour evenly over the melted fat mixture. Whisk continuously to combine, cooking the roux until it turns light golden and develops a nutty aroma, about 2-3 minutes. This crucial step removes the raw flour taste.
3. 3Crumble bouillon cubes directly into the roux and stir to incorporate. Pour in ½ cup of chicken broth while whisking vigorously to prevent lumps from forming. The mixture will thicken immediately.
4. 4Add remaining 2 cups of broth gradually in ½-cup increments, whisking constantly after each addition until the gravy becomes smooth and begins to thin slightly, about 3-4 minutes total.
5. 5Stir in black pepper, salt, garlic powder, onion powder, and soy sauce until completely blended into the gravy base.
6. 6Add chicken drippings if using, stirring to incorporate the rich meaty flavor throughout.
7. 7Reduce heat to medium-low and simmer gently, stirring occasionally, until the gravy thickens to coat the back of a spoon, about 8-10 minutes. The consistency should be pourable but not watery.
8. 8Taste and adjust seasoning by adding additional salt and pepper incrementally—the black pepper should be prominently noticeable. If lumps have formed, strain through a fine-mesh sieve into a clean container.
9. 9Serve immediately in a small gravy boat or pour generously over mashed potatoes, biscuits, or fried chicken for authentic KFC-style presentation.