Southern Fried Chicken Gravy
Cowbridge Kitchen
About This Recipe
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.
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The history of Southern Fried Chicken Gravy is a recipe originating in the Southern United States, this rich and creamy gravy has its roots in the practice of frying chicken, a method that dates back to the 18th century.
Southern cooks, often working with limited resources, would utilize the drippings left in the skillet after frying chicken to create a flavorful sauce. By adding flour to the hot drippings, they would create a roux, which, when combined with milk or broth, transformed into the velvety gravy we know today.
This dish not only served as a way to enhance the flavour of the chicken but also as a means to stretch meals further, making it a staple in Southern households. Over the years, variations have emerged, with some recipes incorporating spices, herbs, or even hot sauce, reflecting the diverse influences of Southern cuisine.
Today, Southern Fried Chicken Gravy is used as a comfort food classic, often served over Chips, Mashed Potatoes, or, of course, Fried Chicken, embodying the warmth and hospitality of Southern cooking.
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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What is Chicken Gravy
Southern fried chicken gravy is a rich sauce that perfectly complements the crispy, golden-brown fried chicken that is eaten in Southern America.
This gravy is typically made by using the drippings left in the skillet after frying the chicken, which adds a deep, savoury flavour.
To create the gravy, a roux is often prepared by whisking together flour and the hot drippings until it forms a smooth paste. Then, milk or cream is gradually added, stirring continuously to achieve a creamy consistency. Seasonings such as salt, pepper, and sometimes a hint of garlic or onion powder are incorporated to enhance the taste.
The result is a luscious, velvety gravy that can be generously poured over the fried chicken, mashed potatoes, or biscuits, making for a comforting and satisfying meal that embodies the heart and soul of Southern American cuisine.
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.
