KFC, or Kentucky Fried Chicken, has been a staple of American fast food for decades. Their secret recipe, which includes a blend of 11 herbs and spices, has remained a closely guarded secret. However, one of the key components of the KFC experience is their gravy, which is served alongside their fried chicken. In this article, we’ll explore the history of KFC gravy, its ingredients, and most importantly, how to cook KFC gravy at home.
A Brief History of KFC Gravy
KFC was founded by Colonel Harland Sanders in the 1950s. Sanders, a cook in the US Army during World War I, developed his secret recipe for fried chicken, which quickly gained popularity. As the restaurant chain grew, so did the demand for a complementary side dish. Sanders’ wife, Josephine, is credited with developing the original KFC gravy recipe, which was served at the first KFC restaurant in Corbin, Kentucky.
The original KFC gravy recipe was a simple mixture of pan drippings, flour, and milk. Over time, the recipe has evolved, and the exact ingredients and cooking method remain a trade secret. However, based on interviews with former KFC employees and food bloggers, we can make an educated guess about the ingredients and cooking method used to make KFC gravy.
Ingredients and Cooking Method
So, what makes KFC gravy so special? The answer lies in the combination of ingredients and the cooking method. Here are the key ingredients and cooking method used to make KFC gravy:
Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Cooking Method:
- In a small saucepan, melt the butter or heat the oil over medium heat.
- Add the flour and whisk together to make a roux, cooking for 1-2 minutes.
- Slowly add the chicken broth, whisking constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the milk, salt, pepper, paprika, garlic powder, and onion powder.
- Whisk until the gravy is smooth and creamy.
- Simmer the gravy for 5-10 minutes, or until it thickens to your liking.
Tips and Variations
While the above recipe is a good starting point, there are several tips and variations you can try to make your KFC gravy even better:
Tips:
- Use high-quality chicken broth for the best flavor.
- Whisk constantly when adding the chicken broth to avoid lumps.
- Simmer the gravy for at least 5 minutes to allow the flavors to meld together.
- Experiment with different seasonings, such as dried thyme or dried oregano, to add depth to the gravy.
Variations:
- Brown Gravy: Add 1-2 tablespoons of browned butter or oil to the gravy for a richer flavor.
- Spicy Gravy: Add 1/4 teaspoon of cayenne pepper or red pepper flakes to the gravy for a spicy kick.
- Herby Gravy: Add 1/4 teaspoon of dried thyme or dried oregano to the gravy for a herby flavor.
Common Mistakes to Avoid
When making KFC gravy, there are several common mistakes to avoid:
Lumps:
- Whisk constantly when adding the chicken broth to avoid lumps.
- Use a high-quality flour that is less likely to form lumps.
Too Thick or Too Thin:
- Adjust the amount of chicken broth or milk to achieve the desired consistency.
- Simmer the gravy for a longer or shorter period to thicken or thin it out.
Conclusion
Making KFC gravy at home is easier than you think. With the right ingredients and cooking method, you can create a delicious and authentic-tasting gravy that’s perfect for serving alongside fried chicken, mashed potatoes, or biscuits. Remember to whisk constantly, simmer the gravy for at least 5 minutes, and experiment with different seasonings to add depth to the gravy. Happy cooking!
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 tablespoons |
| Butter or oil | 2 tablespoons |
| Chicken broth | 2 cups |
| Milk | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
| Paprika | 1/4 teaspoon |
| Garlic powder | 1/4 teaspoon |
| Onion powder | 1/4 teaspoon |
By following the recipe and tips outlined in this article, you’ll be well on your way to making delicious KFC gravy at home. So go ahead, give it a try, and enjoy the finger-lickin’ goodness of KFC gravy with your family and friends!
What is the secret ingredient in KFC gravy?
The secret ingredient in KFC gravy is a combination of pan drippings from fried chicken and a proprietary spice blend. However, the exact recipe remains a trade secret. To replicate the flavor at home, you can use a mixture of all-purpose flour, butter or oil, and pan drippings from cooking chicken.
To get the closest flavor to KFC, use a high-quality all-purpose flour that can handle high heat without burning or smoking. Also, make sure to deglaze the pan thoroughly to get all the flavorful browned bits from the bottom. This will give your gravy a rich, savory flavor that’s similar to KFC.
What type of flour should I use to make KFC gravy?
To make KFC gravy, you should use all-purpose flour. This type of flour has a neutral flavor and a smooth texture that works well for thickening gravies. It’s also a good all-around flour that can handle high heat without burning or smoking.
When choosing an all-purpose flour, look for a brand that has a high protein content. This will help the flour to brown more easily and give the gravy a richer flavor. You can also use a combination of all-purpose flour and cornstarch or other starches to achieve a thicker consistency.
How do I make KFC gravy from scratch?
To make KFC gravy from scratch, start by deglazing a pan with butter or oil and scraping up all the browned bits from the bottom. Then, add a small amount of all-purpose flour to the pan and whisk it into the fat to make a roux. Cook the roux for a few minutes until it’s lightly browned and has a nutty aroma.
Next, slowly add in some chicken broth or stock, whisking constantly to avoid lumps. Bring the mixture to a boil and then reduce the heat to a simmer. Let the gravy cook for a few minutes until it thickens to your liking. Season with salt, pepper, and any other desired herbs or spices.
Can I use store-bought chicken broth to make KFC gravy?
Yes, you can use store-bought chicken broth to make KFC gravy. However, keep in mind that the flavor may not be as rich and savory as using homemade broth or stock. Store-bought broth can be high in sodium and preservatives, which can affect the overall flavor of the gravy.
If you do use store-bought broth, look for a low-sodium option and consider adding some extra seasonings or spices to enhance the flavor. You can also mix store-bought broth with some homemade broth or stock to get a more complex flavor profile.
How do I achieve the right consistency for KFC gravy?
To achieve the right consistency for KFC gravy, you need to cook the roux for the right amount of time and use the right ratio of flour to liquid. A good rule of thumb is to use 1 tablespoon of flour for every 2 cups of liquid. You can adjust this ratio to get the desired consistency.
If the gravy is too thick, you can thin it out with a little more broth or water. If it’s too thin, you can whisk in a little more flour or cornstarch to thicken it up. The key is to cook the gravy slowly and patiently, whisking constantly to avoid lumps.
Can I make KFC gravy ahead of time?
Yes, you can make KFC gravy ahead of time. In fact, making it ahead of time can help the flavors to meld together and the gravy to thicken up. To make ahead, cook the gravy as directed and then let it cool to room temperature.
Once the gravy has cooled, you can refrigerate it for up to 3 days or freeze it for up to 2 months. To reheat, simply whisk the gravy over low heat until it’s warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
How do I store leftover KFC gravy?
To store leftover KFC gravy, let it cool to room temperature and then refrigerate it in an airtight container. The gravy will keep for up to 3 days in the fridge. You can also freeze it for up to 2 months.
When freezing, make sure to label the container with the date and contents. To reheat, simply thaw the gravy overnight in the fridge and then whisk it over low heat until it’s warmed through. You can also reheat it in the microwave, but be careful not to overheat it.