Homemade KFC-Style Gravy Recipe
A made-from-scratch alternative to KFC's signature gravy, this recipe transforms basic pantry staples - butter, flour, and chicken bouillon - into a rich, smooth sauce that perfectly replicates the restaurant's beloved golden-brown gravy at a fraction of the cost, without relying on canned or premade ingredients.
Equipment
- Medium Saucepan (Kaserola) For cooking the gravy base
- Wooden spoon For stirring without scratching the pan
- Whisk (Panghalo) Essential for breaking up lumps
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Strainer [Salaan] Optional, for extra smooth gravy
Ingredients
- 3 tablespoons butter or vegetable shortening mantikilya o shortening
- 5 tablespoons all-purpose flour harina
- 1 piece chicken bouillon cube
- 2 cups water tubig
- ¼ teaspoon garlic powder pulbos na bawang - optional
- ¼ teaspoon onion powder pulbos na sibuyas - optional
- ¼ teaspoon black pepper paminta - optional
- Salt to taste asin - if needed
Instructions
- Heat your saucepan over low heat, around 140°C/285°F. Add the butter and let it melt completely. Once melted, sprinkle in 2 tablespoons of flour and cook for 7 to 8 minutes, stirring constantly. Keep stirring until the flour turns a medium brown color - be patient and watch carefully to prevent burning.
- Add the remaining flour and continue stirring. The mixture will start to look like wet sand. This is your roux, and it needs to become golden brown to give your gravy that perfect color. If it starts to smell nutty, you're on the right track.
- Now comes the most important part: slowly pour in the water while whisking continuously. Add it bit by bit - this prevents lumps from forming. Drop in the chicken cube and keep whisking until it dissolves completely.
- Turn the heat up to medium (175°C/350°F) and bring everything to a gentle boil. Keep cooking for about 5 more minutes, stirring occasionally. You'll know your gravy is ready when it coats the back of a spoon and slowly drips off instead of running like water.
- If your gravy seems too thick, add a little hot water, one tablespoon at a time. If it's too thin, let it simmer a bit longer. Give it a final taste and add a pinch of salt if needed. Pour it through a strainer if you want it extra smooth, then serve hot over your fried chicken or mashed potatoes.
- Remember: low and slow is the key to perfect gravy. Take your time with the flour-browning step, and you'll be rewarded with rich, lump-free gravy every time.
Tips from Lola's Kitchen
- Toast the flour well for better color and flavor
- Add liquid gradually to prevent lumps
- Keep stirring motion constant for smooth gravy
- If too thick, add hot water tablespoon by time
- If too thin, simmer longer to reduce
- Strain before serving for restaurant-quality smoothness
Traditional Serving Suggestions
- Pour over crispy fried chicken (pritong manok)
- Serve with mashed potatoes
- Use as dip for French fries
- Mix with steamed rice (kanin)
- Drizzle over chicken chops (chicken chop)
Troubleshooting
- Lumpy gravy: Whisk vigorously or strain
- Too pale: Cook roux longer next time
- Too thick: Add hot water gradually
- Too thin: Simmer longer to reduce
- Burnt taste: Start over, watch heat carefully
Ingredient Alternatives
- Butter → Margarine or oil
- Chicken cube → Beef cube or 2 teaspoon chicken powder
- All-purpose flour → Cornstarch (use half the amount)
- Fresh garlic/onion → Powder form
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months
- Reheat: Low heat with splash of water
- Stir while reheating to restore consistency
Variations
- Pepper Gravy: Add extra black pepper
- Herb Gravy: Add dried herbs like thyme
- Cream Gravy: Add splash of cream
- Spicy Gravy: Add cayenne pepper
- Mushroom Gravy: Add mushroom powder
Frequently Asked Questions
Q: Why isn't my gravy brown enough? A: Cook the roux longer for darker color. The flour needs to brown well. Q: Can I make this ahead? A: Yes, store in refrigerator up to 4 days. Reheat with extra liquid. Q: Why did my gravy get lumpy? A: Add liquid gradually while whisking constantly to prevent lumps. Q: Is this gluten-free? A: No, but can be made with cornstarch instead of flour. Q: Can I double the recipe? A: Yes, cooking time remains similar.
Nutrition
Calories: 85kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 0.1mgSodium: 290mgPotassium: 12mgFiber: 0.2gSugar: 0.1gVitamin A: 0.5IUVitamin C: 0.03mgCalcium: 5mgIron: 0.3mg
Tried this recipe?Let us know how it was!