To complete my homemade KFC meal, I needed a homemade chicken gravy recipe to serve over the mashed potatoes I was making. This easy KFC copycat chicken gravy recipe, which I adapted from the Slow-Roasted Italian, can be made with or without chicken drippings and creates a smooth, rich gravy. This gravy recipe uses simple ingredients like butter, chicken broth, seasonings, and beef base, which adds a nice depth of flavor. This tasty chicken gravy was a big hit with my whole family and paired nicely with creamy mashed potatoes, oven-fried chicken, and KFC coleslaw.

Easy Homemade Chicken Gravy

Ingredients:

4 tbsp unsalted butter
4 tbsp flour
¼ tsp onion powder
⅛ tsp garlic powder
⅛ tsp white pepper
3 cups chicken broth
½-1 tsp beef base, to taste
Sea salt and freshly cracked black pepper, to taste

How to Make an Easy Homemade Chicken Gravy:

Melt the butter in a large saucepan over medium heat. Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.

Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.

Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.

Slowly whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms. Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking all the while. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form

Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.

Season to taste with sea salt and freshly cracked black pepper.

Remove from heat and serve over hot, creamy mashed potatoes.

Store in an airtight container in the refrigerator for up to 7 days.

Easy Homemade Chicken Gravy

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Sides

Cuisine: American

Servings: cups +/-

Author: Pam - For the Love of Cooking

Equipment

Large saucepan

Ingredients

4 tbsp unsalted butter
4 tbsp flour
¼ tsp onion powder
⅛ tsp garlic powder
⅛ tsp white pepper
3 cups chicken broth
½-1 tsp beef base to taste
Sea salt and freshly cracked black pepper to taste

Instructions

Melt the butter in a large saucepan over medium heat.
Side Note: If you have browned bits in a skillet from cooking chicken, you can start this recipe right in the same skillet, adding the butter to the browned bits and continuing as written. Please note, you will have those bits and pieces in your finished gravy–it will not be perfectly smooth.
Add the flour, onion powder, garlic powder, and white pepper to the melted butter and stir to make a roux.
Continue cooking, stirring often, over medium heat for 2-3 minutes, just until the roux begins to brown.
Slowly whisk the mixture continuously while slowly adding chicken broth to the pan until a smooth liquid forms.
Side Note: The key to a smooth gravy is to add the liquid ingredients to the roux slowly, whisking all the while. Take your time; otherwise, the flour reacts quickly to the hot liquid, and clumps will form
Add the beef base and bring the mixture to a simmer. Continue whisking and heating until the gravy thickens, 2-3 minutes.
Season to taste with sea salt and freshly cracked black pepper.
Remove from heat and serve over hot, creamy mashed potatoes.
Store in an airtight container in the refrigerator for up to 7 days.