How to make KFC gravy

Adella Miesner

There’s nothing quite like a KFC. A piece of the iconic finger-lickin’ chicken along with a portion of fries can satisfy any fast food craving. But some fans of the popular eatery would argue that the strongest item on the menu – especially to us Northerners – isn’t the fried […]

There’s nothing quite like a KFC.

A piece of the iconic finger-lickin’ chicken along with a portion of fries can satisfy any fast food craving.

But some fans of the popular eatery would argue that the strongest item on the menu – especially to us Northerners – isn’t the fried chicken and it definitely isn’t the fries either.

It’s the gravy!

KFC gravy is a signature side many customers can’t seem to go without. And over the years, its recipe has seen little to no change, with KFC claiming the gravy is ‘made the way [they’ve] always made it.’

Of course – as with many of our favourite fast food eateries – exact recipes of our favourite items are kept quiet to keep you going back for more.

Luckily online, a KFC gravy copycat recipe created by cook Nagi, of www.recipetineats.com, has been doing the rounds online and gaining the approval of fast food fanatics from all over the world.

You can make the recipe at home in under four minutes using eight ingredients.

But it’s a special combination of two ingredients that will help you get that authentic KFC taste.

Revealing the secret, Nagi writes: “The secret ingredient that makes this gravy better is to use both chicken AND beef stock cubes (bouillon cubes).

“Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown.

“Using both also makes this gravy suitable to use for any protein – white meats (chicken, pork), red meats (beef, lamb, game), potato and vegetables.

Ingredients:

  • 1 chicken stock cube
  • 1 beef stock cube
  • 565ml boiling water
  • 60g/4 tbsp unsalted butter
  • 4 tbsp plain or all purpose flour
  • 1/2 tsp onion powder (OK to omit or sub garlic powder)
  • 1/4 tsp finely ground black pepper
  • Salt (if needed)

Nagi’s Method:

  1. Crumble cubes into boiling water, mix to dissolve.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
  4. While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  5. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot). Taste, add more salt and pepper if needed.
  6. Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.

In the comment section, the recipe was a huge hit with fans.

User Jay posted: “This recipe is a 10/10 no question. Having said that, not all brands are the same so you have to make those adjustments.

“MY beef bouillon needed an extra cube to the one chicken and I wanted the darker tint so I added about 1/2 tsp of gravy browning.

“That in no way turned the gravy into something else. It tasted exactly like KFC’s gravy. And I had a huge bowl of it to go on my mashed potatoes and meatloaf.”

And Jeanine posted: “I’ve always been a hopeless gravy maker so this recipe has been life changing…thank you, everyone loved it with their mashed potato and chicken schnitzel.”

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Gallery: 20 things to do with a can of chickpeas (Espresso)

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