KFC Gravy

Can’t get enough of the perfectly seasoned brown gravy at Kentucky Fried Chicken? Now, you can make it at home with this spot-on copycat version.

Copycat KFC gravy in a gravy boat and on top of mashed potatoes.

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What makes KFC Gravy so good? 

Order anything at KFC, and you’ll get a lot of food unless you want the chain’s famous brown gravy. In that case, there never seems to be enough. But to be fair, it would take a bucket of the stuff to satisfy most people! Its perfect consistency and balance of flavors make it tough to stop eating. 

So, what’s the secret? It’s chicken crackling – the leftovers from the bottom fryer! This copycat KFC gravy recipe doesn’t require the chicken dregs, but the results are surprisingly similar! Try making it, and you can finally have all the gravy you want!

Why you’ll love this recipe

Gravy is gravy. Wrong. This copycat KFC gravy recipe is noteworthy not only for its unique ingredients but also because it’s so easy to make.

There is no need to wait until you prepare a roast or use instant gravy granules. Instead, this recipe will show you how to get the fresh taste of real brown gravy without all the work!

Why is this copycat recipe different from others? This recipe is different because we start with chicken fat, not just butter. Our gravy is darker and more like the KFC gravy. You will get a superior flavor when you start with chicken fat.

KFC Gravy ingredients

For this gravy recipe, you’ll need:

  • Water
  • Chicken bouillon
  • Chicken fat 
  • All-purpose flour
  • Onion powder
  • Freshly ground black pepper
  • Browning sauce (optional)
  • Butter
  • MSG (optional)
  • Salt 
Copycat KFC gravy ingredients on a tray.

Ingredient notes

Chicken bouillon doesn’t have to be salty. These days, plenty of brands, like Herb-Ox, offer reduced—and no-sodium options. 

Chicken fat, or schmaltz, is a popular flavoring component in some cuisines. It adds a lot to this copycat KFC brown gravy recipe by replacing the chicken crackling used in the original recipe. If you are against chicken fat, use a neutral oil, like canola, but avoid substituting butter because it can burn. 

Browning sauce boosts both the color and flavor of the gravy. It is not a must-have ingredient, but it will deliver that look and taste of the original recipe. If you use it, try Gravy Master, and avoid the Jamaican version of ‘browning sauce’ since it isn’t the same. 

MSG has a bad rep, but it is hardly the pariah of seasonings some people make it out to be. Still, feel free to leave it out if you don’t like it. 

What are the sources of chicken fat you can use?

There are three primary sources of chicken fat:

  • Chicken skin – render the fat by sauting the chicken skin over medium heat until crispy.
  • Trimmings—When you get a chicken, clean it and cut it into pieces you desire. Save bits of fat and saute them until they render out their fat.
  • Abdominal fat – if you purchase a whole chicken and cut it, you will find a large amount of fat here.

How to make it 

To prepare this KFC brown gravy recipe:

  1. Pour the water into a small saucepan and bring it to a boil. 
  2. Remove the saucepan from the heat and dissolve the chicken bouillon in the hot water. Reserve.
  3. In a different saucepan, heat the chicken fat slowly over medium heat. Stir frequently to prevent it from burning. 
  4. Once the fat melts, whisk in the flour, onion powder, and freshly ground black pepper. Continue to whisk until the flour turns into a dark brown roux. You may need to reduce the heat to keep the flour from burning. 
  5. While continuing to stir, slowly pour the water with the dissolved bouillon into the saucepan with the roux. If using the browning sauce, add it now. 
  6. Cook for another minute or two while stirring to prevent lumps from forming. 
  7. Once the gravy thickens, remove the saucepan from the heat and whisk in the unsalted butter and MSG if you want to include it. 
  8. Season with salt to taste and serve hot. 
Collage of making copycat KFC gravy.

What to serve with it 

Sure, making KFC Mashed Potatoes and Gravy may be the classic way to use this recipe, but you have a lot more options than that. Check out these other dishes:

  • KFC Biscuits and Gravy. Everyone loves buttermilk biscuits, but they can be a bit on the dry side. Serve them with some gravy on the side for dunking. It isn’t Southern Biscuits and Sausage Gravy, but it is almost as good!
  • Open-faced Chicken Sandwiches. This classic diner dish is a perfect way to use up leftover chicken. Spread a slice of sourdough bread with Dijon mustard and pile on thinly sliced chicken. Heat the bread in the oven until warm, and pour hot gravy over the top. Serve with homemade mashed potatoes
  • Make gravy fries. Drizzle a pile of fries with the gravy. For something extra special, add some cheese to create an American version of Poutine. 
Copycat KFC gravy in a gravy boat next to a bowl of mashed potatoes with gravy.

How to store the leftovers 

Allow the gravy to cool before transferring to an airtight container. To prevent a skin from forming, place a piece of plastic wrap on top of the gravy before covering it. Store the leftover gravy in the refrigerator.

How long does copycat KFC Gravy last?

The gravy should stay good for about three days in the fridge. 

What is the best way to reheat KFC Gravy?

Reheating gravy can be a bit tricky, and it is easy to wind up with something resembling wallpaper paste. The secret to reheating gravy is to start in a cold pan and warm it as slowly as possible:

  1. Spoon the gravy into a cold pan.
  2. Place over very low heat and stir.
  3. The gravy will be thick at first but should thin out while heating. If the gravy is not as thin as you want, you can add a small amount of chicken stock or water.
Copycat KFC gravy in a gravy boat and over mashed potatoes.

More KFC copycat recipes

Favorite gravy recipes

Check out more of my easy sauce recipes and the best copycat fast food recipes on CopyKat!

Copycat KFC gravy in a gravy boat and on top of mashed potatoes.

KFC Gravy

You can make brown gravy like Kentucky Fried Chicken with this easy copycat recipe.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Sauces
Cuisine: American
Keyword: KFC Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 173kcal


  • 2 cups water
  • 2 teaspoons chicken bouillon
  • 1/4 cup chicken fat
  • 1/4 cup flour
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon browning sauce optional
  • 1 tablespoon butter
  • 1/4 teaspoon MSG optional
  • salt to taste


  • In a small saucepan, bring the water just to a boil. Add the chicken bouillon and stir. Set aside.
  • In a separate saucepan, heat the chicken fat over medium heat. When the fat has melted, whisk in the flour, onion powder, and black pepper. Cook, stirring often, for about 15 minutes, until the mixture takes on a brown hue that resembles milk chocolate.
  • While stirring, pour the bouillon water into the pan in a slow, steady stream. The gravy will thicken quickly, so stir continuously to avoid any clumps. Add the browning sauce if desired and cook, stirring occasionally, for 1 to 2 minutes, until the gravy thickens.
  • Remove the gravy from the heat. Stir in the butter and MSG, if using. Season with salt to taste.


Using schmaltz (chicken fat) or lard (pork fat) will give the gravy the best flavor. A neutral oil (e.g., canola oil) would be a fine substitute, but I don’t recommend butter, which can burn with the long roux cooking time.


Calories: 173kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 187mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


    • Stephanie Manley

      You can get chicken fat from rendering chicken skin, bits of fat when you trim your own chicken, and if you are frying chicken, you could take a couple of tablespoons of that grease as well to use for this recipe.

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