Been messing around with this recipe for a good while now. It started out as a KFC clone but has evolved into it's own thing. This is a family favourite that we have once a fortnight. You don't have to poach the chicken before frying but it does improve the texture and taste. Plus it also gives you a chicken stock that you can use to make a gravy. See my recipes on how to make KFC style gravy with the left over seasoned breading flour and the poached chicken water/stock.

Clone of KFC Coleslaw.

So, today I’m feeling a bit like an adventurer. I wanna make chicken gravy from the scratch based on ingredients I love and think are the best pair for chicken. So I decided NOT to take a look at any recipes and just go with my guts. It turned out AMAZING!No. I’m not the only person who said it, by the way. Both my bf and his best buddy said it too. Then I decided to write down the recipe now before my limited memory decided to archive it to the place I would never be able to retrieve. (yeah, I’m THAT bad. hihihi)This gravy is best made using homemade chicken stock (I promise I will give you the recipe as soon as I make it this week), and chicken fat that was dripped of your roasted chicken. But of course, you can just replace every cup of chicken stock with 1 chicken bullion cube and 250 ml (1 cup) of water, then double the butter to replace the chicken fat. (BUT, I really recommend the chicken fat drips!).What can you do with the gravy? Well, pour it on a chicken sandwich for breakfast, or on your mashed potato at lunch and on your roasted chicken for dinner! You can even pour it on your pasta! Use your wild imagination! Be crazy about it JUST BECAUSE YOU CAN! Make more of it because this recipe is only made for 1 cup of gravy!Lemme know how it goes! If you twist this, let me know how you twist it and I promise I will give it a try!

I used bacon drippings to make the gravy. but i have made gravy from fried pork chops or chicken drippings. :nod

I buy whole cooked hams and slice for luncheon meat and portion out pieces for quick dinners. Since its cooked I need to just heat to serve, leaving me without pan drippings. I save my bacon fat and keep it in the refrigerator. Perfect when I need to use as in a gravy base. I don't cook up much so I use the olive oil to make the difference up. Plus that keeps the flavors from becoming overwhelming.

Some people like their gravy thick. Some like it thin. This is a simple gravy that you can make how you like it by adding more or less water. I served this over dressing and with cranberry sauce, also with Stewed Pork stovetop.

Gravy is great for pairing with your favorite meat dishes to add another level of flavor. Particuarly with our recipe for gravy, which enhances the flavor of the meat with exra virgin olive oil from Spain.

very yummy

Hearty basic farm gravy sauce that enhances potatoes, meats, fish, vegetables. Called poutine in Canada. Made with pan drippings or browned butter, lard or margarine.

Winters are all about eating and spending endless hours in cooking recipes that we love the most. This indianised version of chicken chilli is comfort food on Sundays.#chili#chicken

This is the gravy I make that goes with pretty much everything. It’s a family favorite and super easy to cook up.