Gravy

What is it?

Built from the browned bits and seasoned residue left in KFC’s chicken fryers, this thick brown gravy starts with cracklins scraped up after frying. Those bits get whisked into a roux with flour and water, then simmered until the mixture turns dark and spoon-thick. It’s sold as a standalone side and also shows up across the brand’s menu, from mashed potatoes to the Famous Bowl, where it acts as a unifying sauce. In the cup, it’s smooth, opaque, and heavy enough to cling to biscuits or fried chicken. Like most hold-hot gravies, it thickens as it sits and can form a skin on top.