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Homemade KFC chips with potato and gravy

KFC Potato and Gravy for hot chips

Craving that iconic Dirty Bird aka KFC Potato and Gravy? Look no further! Our recipe brings this beloved Aussie classic straight to your kitchen. With creamy, buttery mash drenched in rich, savoury gravy, it’s the perfect side for crispy fried chicken and golden chips. Whether you're hosting a family feed or just treating yourself, this homemade version is sure to hit the spot. Follow our easy step-by-step guide to nail this comfort food favourite and impress your mates. Get ready for a true Aussie indulgence that’s simple to whip up and absolutely irresistible!

Johnny Austin

KFC Potato and Gravy for hot chips | AUSSIEQ BBQ

Johnny Austin

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Category

Snacks/Sides

KFC’s Potato and Gravy is a classic Aussie favourite, featuring soft, creamy mash covered in their famous gravy - perfect for dunking with crunchy fried chicken and chips. Here’s how to bang it out at home!

KFC Potato and Gravy for hot chips | AUSSIEQ BBQ

Ingredients

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    • 4 tablespoon beef tallow or butter

    • 5 tablespoon plain flour

    • ¼ teaspoon sage powder

    • ¼ teaspoon garlic powder

    • ½ teaspoon black pepper

    • 1 OXO beef bullion cube

    • 2 OXO chicken bullion cubes

    • 520ml water

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    • 3 medium sized potatoes (peeled and cubed)

    • ¼ stick of salted butter (60-70g)

    • 1 teaspoon black pepper

    Directions

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      1. place cubed potato in a pot with enough water to cover the potato by about 2-3 cm. Then add light sprinkle of salt. Boil potatoes until you can push a for through them with little resistance

      2. drain water, then pot with spuds back onto very low heat until all the moisture has evaporated

      3. pass spuds through a ricer, then mix in pepper and butter. Keep the pot in a warm place, or on your lowest heat setting

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      1. boil the water with the bullion cubes until fully dissolved

      2. in a large saucepan, add beef tallow or butter on low-medium heat

      3. to the saucepan, add flour, sage, garlic powder and black pepper. Stir constantly until mixture thickens to play dough like constancy and a light dark brown

      4. slowly pour in the bullion water and stir constantly until smooth and fully incorporated

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      1. pour in mashed spuds to a container, then gravy on top

      2. smash it back with some hot chips or fries

      1 comment

      • I gave this recipe a run on the weekend and it worked out great. It wasn’t exactly the same as KFC but close and tasted awesome. I used leftover brisket fat to make tallow and then that went in

        Two Dads

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