Cook the roux for 3-5 minutes, or until it turns a golden brown color, releasing a nutty aroma.
2. Incorporate the Broths
Slowly pour in 2 cups of chicken broth and 1 cup of beef broth, whisking constantly to prevent clumping.
Stir well until the mixture is smooth and lump-free.
3. Season to Perfection
Add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder.
Sprinkle 1/4 teaspoon of black pepper and salt to taste.
Stir to combine and bring the mixture to a gentle simmer.
4. Simmer and Thicken
Let the gravy simmer for 5-7 minutes, stirring occasionally.
The consistency should be thick but pourable. If it’s too thick, add a small amount of broth.
Taste and adjust seasoning as needed.
5. Serve and Enjoy!
Remove the gravy from the heat and serve immediately over mashed potatoes, chicken, or biscuits.
For a smoother texture, you can strain the gravy through a fine-mesh sieve before serving.
Tips for Perfect KFC-Style Gravy
1. Use a Combination of Broths

The secret to KFC’s signature gravy is the blend of chicken and beef broth. Chicken broth provides a light, savory base, while beef broth adds depth and umami richness.

2. Achieve the Perfect Roux Color
Cooking the roux just right ensures your gravy has that iconic golden-brown hue. Avoid burning it by stirring constantly over medium heat.

3. Adjust Consistency as Needed
If your gravy is too thick, slowly add more broth until you reach the desired consistency. If it’s too thin, let it simmer longer to reduce and thicken.

4. Add Extra Flavor Enhancers
For a deeper umami punch, stir in a teaspoon of soy sauce or Worcestershire sauce. A splash of heavy cream can also create a creamier texture.