Southern Fried Chicken Gravy
Cowbridge Kitchen
If you are going to make a Chicken Gravy then you need the perfect blend of herbs and spices and that is the secret to this KFC style chicken gravy.
The secret to getting that perfect flavour is making a perfect brown Roux as well as the seasoning. We use a mix of Chicken and Beef stock cubes combined with sage and pepper to make the perfect Southern fried Chicken Gravy.
This Chicken Gravy is perfect as a KFC gravy or as a gravy for a Roast Chicken Pie.
5 mins Prep.
10 minutes Cooking time.
Time
Calories: 115
Protein: 1.7g
Fat: 6.3g
Carbohydrates: 13g
Fiber: 0.2g
Sugar: 5.7g
Nutrition
Servings
Difficulty
This is the type of Chicken Gravy you get at a KFC, it is sometimes called a Fakeaway recipe.
This recipe is an original recipe, and it is my secret blend of herbs & Spices.
Other Sauces , Chicken Recipes
Cost to make:
£1.04 / $1.32 (Est.)
Equipment:
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How to Make KFC Chicken Gravy
This KFC Chicken gravy recipe is probably as close to the authentic KFC gravy as you can get. The secret to the taste of this KFC gravy is in the amount of time you cook the roux. You need to get this spot on, brown and just starting to turn when you add the stock, so that you capture that slightly charred, smoky flavour.
The rest of the flavor comes from the sage and chicken stock.
If you get this chicken gravy right you will have a delicious , light brown KFC gravy that is going to be perfect with some Southern Fried Chicken.
Cuisine:USA
ingredients
60 g Salted Butter
50 g Flour
550 ml Water (Stock)
1 Beef Stock cubes
2 Chicken Stock cubes
1 tsp soft Brown Sugar
1/2 tsp Sage *
1/4 tsp Black Pepper
1/4 tsp Chopped Garlic
Cooking Instructions
- Slowly melt your butter in a deep bottomed pan, do not burn it by melting it too fast.
- While your butter is melting, crumble up the stock cubes into a suitable bowl and add the pepper, brown sugar and Sage.
- Make up 550 ml of stock by pouring boiling water into the stock cubes and mix it together with a fork.
- When the butter is fully melted add the chopped garlic & flour to the pan and mix it together with a whisk.
- Let the mixture (Roux) cook on a very low heat for a few minutes so that the butter slowly starts to brown and you get a light brown roux.
- When the colour of the roux has changed to light brown add the stock, whisking all of the time.
- Bring this to a rolling boil and let it simmer for a further 5 minutes to allow the flavour to infuse into the gravy.
- You should be left with a rich, light brown chicken gravy.
- If the chicken gravy it is a little too thick for your liking you can always add a splash more boiling water, up to 100 ml should make it quite a bit thinner.
It is important not to burn the roux as the gravy will not thicken, so just give it a minute or two to slightly change colour. This can take some practice.
Be careful when adding the stock as it will be hotter than the sun and will probably splash.