This simple fried chicken gravy is the perfect complement to any fried chicken dish. A savory, flavorful sauce that requires no drippings to make.
Simple Fried Chicken Gravy
Serving fried chicken with gravy is a longstanding tradition from where I grew up (hello Jollibee fried chicken!). Many people, including myself, enjoy the classic combination of crispy chicken and gravy because:
- Gravy adds an extra layer of flavor to the fried chicken. The rich, savory flavor of the gravy complements the crispy and juicy chicken, creating a delicious combination.
- Gravy helps to add moisture to the chicken, making it more tender and flavorful. Fried chicken can sometimes be dry, especially if it's overcooked or reheated.
What you need
Here are the key ingredients to make a simple fried chicken gravy:
- Butter - use unsalted since the bouillon already has enough salt.
- All-purpose flour - can be substituted with cornstarch to make it gluten-free.
- Beef Bouillon - is much deeper in flavor compared to liquid stock i.e. NOT BLAND
- Onion Powder - want that KFC-like gravy? Don't skip this ingredient.
Add these ingredients for another layer of flavor
- Rosemary and Thyme - add a pinch of each up to ¼ teaspoon. This makes a great gravy for steaks, roast beef, and roasted chicken.
- Worcestershire Sauce - adds a hint of tang. Perfect for making sauce for pork chops and sausages
- Garlic Powder (not garlic salt) - if you love garlic then this is a great addition.
- Other herbs - celery powder, sage, and Italian seasoning
How to make it–plus tips!
Here are some top tips on how to make a flavorful and delicious gravy at home:
- Dissolve the bouillon cubes in hot water - no technical explanation but this just makes a smooth workflow.
- Brown the butter instead of just melting it. This adds a couple of minutes to the cooking time but the flavor it yields is so worth it!
- Cook the flour until it has completely dissolved and turned brown.
- To prevent lumps, slowly pour the liquid while continuously stirring. Don't add it in one go.
To make brown gravy
Add drops of browning sauce towards the end of the cooking process. Start with 2 to 3 drops. Stir then add more as needed.
Another option is to use bouillon cubes that have a deeper color.
To make a creamy gravy
Substitute ¼ of the water (for the broth) with fresh milk or evaporated milk. Add it towards the end of the cooking to prevent it from curdling, heat should be set to medium and not high.
Gravy Consistency–quick fixes
Thick gravy - as the sauce cools down it can become thick and less pourable. To fix this, re-heat the stove and add hot water. Start with one tablespoon and go from there. Simmer until thickened.
Thin gravy - add cornstarch that's been dissolved in water. Start with 1 teaspoon of cornstarch dissolved in 1 tablespoon of water. Bring to a boil then pour the cornstarch slurry.
Gravy is best served warm. If this is a part of your weekly rotation, I suggest getting an electric gravy warmer. Pour over your favorite fried chicken or mashed potatoes.
Here are some of the recipes that you can serve with this:
Storage and Shelf-life
Store in an air-tight container. It should last in the refrigerator for 3 to 4 days.
To reheat, place in a pot and bring to a simmer. Season with salt, and pepper (as needed), or sprinkle some chicken or beef bouillon powder to bring back some of the flavors. Thin out with a splash of water as needed.
Hungry for more? Try these...
Simple Fried Chicken Gravy
- Dissolve beef bouillon in hot water.
- Melt butter in a pot over medium heat. Once it's melted, lower the heat. Swirl and stir as it cooks until the color turns to a toasty brown and the foam has subsided.
- Add the flour, onion powder, and dried herbs if using. Cook for 1 to 2 minutes until completely dissolved.
- Slowly pour the bouillon broth while continuously whisking to prevent lumps from forming. Simmer until thickened. Season with black pepper and salt as needed.
- Remove from heat and serve.
Recipe Notes and Tips:
- All-purpose flour - can be substituted with 2 ½ tablespoons of cornstarch. Dissolve in ¼ cup of water, use only 2 cups of water for the bouillon. Follow steps 1 to 4 adding just the herbs to the browned butter. Bring the liquid to a boil then pour the cornstarch slurry.
- Other dried herbs you can add - rosemary, thyme - add a pinch of each up to ¼ teaspoon. Garlic powder works well too.
- Dash Worcestershire Sauce - adds a hint of tang. Recommended for pork chops and sausages.
- To make it creamy - substitute ¼ of the water (use 2 cups for the bouillon) with fresh milk or evaporated milk. Add it towards the end of the cooking to prevent it from curdling. Make sure the heat is set to medium and not high.