KFC Gravy Burger (Copycat)

The original: Gravy Burger · KFC →

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About

KFC gravy in Britain and Ireland has a following of its own, and one reason is how it is made: the browned crumbs that fall off the chicken in the fryer go into the base. Putting it inside a burger was the obvious next step, and the Gravy Burger does exactly that, with crispy fried chicken, cheese and lettuce and the gravy poured into the bun.

This home version makes the chicken the usual way: fillets marinated in buttermilk with paprika and salt, pressed firmly into seasoned flour and cornstarch so the coating turns rough, and fried at 350°F to 165°F in the centre. Rest them on a rack so the crust stays crisp under the gravy. The gravy is a butter and flour roux loosened with chicken broth and seasoned with garlic, onion powder, pepper and a dash of soy sauce, simmered until thick enough to cling rather than run. Pour it on at the last moment and have napkins ready.

Ingredients

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chicken

Chicken breast2 boneless chicken breast fillets
Buttermilk1 cup (240ml) buttermilk
Paprika1 tsp paprika
Salt1 tsp salt
All-purpose flour1 cup (120g) all-purpose flour
Cornstarch2 tbsp cornstarch
Garlic powder1 tsp garlic powder
Onion powder1 tsp onion powder
Black pepper1/2 tsp black pepper
Vegetable oilvegetable oil, for frying

kfc-style gravy

Butter2 tbsp (28g) butter
All-purpose flour2 tbsp (16g) all-purpose flour
Chicken stock1 cup (240ml) chicken broth
Garlic powder1/4 tsp garlic powder
Onion powder1/4 tsp onion powder
Black pepper1/4 tsp black pepper
Soy sauce1/2 tsp soy sauce
Saltpinch salt

assembly

Burger bun2 sesame burger buns, toasted
Cheddar2 slices cheddar cheese
Iceberg lettuce1/2 cup (20g) iceberg lettuce, shredded

Recipe

1
Marinate the chicken. In a bowl combine buttermilk, paprika, and salt. Add the chicken fillets and marinate for at least 30 minutes, or overnight in the fridge for extra tenderness.
2
Prepare the coating. In a shallow dish mix flour, cornstarch, garlic powder, onion powder, and black pepper. Remove the chicken from the marinade and dredge thoroughly, pressing firmly so the coating forms rough crunchy bits.
3
Fry the chicken. Heat about 2 inches of vegetable oil in a skillet to 350°F (175°C). Fry the chicken for about 5–6 minutes per side until deep golden brown and crispy with an internal temperature of 165°F (74°C). Let it rest on a rack so the crust stays crisp.
4
Make the KFC-style gravy. Melt butter in a saucepan over medium heat and whisk in the flour to form a roux. Cook for about 1 minute until lightly golden, then slowly whisk in the chicken broth. Add garlic powder, onion powder, black pepper, soy sauce, and a pinch of salt. Simmer for 2–3 minutes until thick, smooth, and glossy.
5
Toast the buns in a skillet or on a griddle until lightly golden and warm.
6
Assemble the burger from bottom to top: bottom bun, crispy chicken fillet, slice of cheddar cheese, shredded lettuce, then a generous spoonful of hot gravy poured over the chicken before placing the top bun. Serve immediately while the gravy is hot.