👨🍳 INSTRUCTIONS 1. Heat a frying pan on medium heat. 2. Add leftover KFC chicken pieces. 3. Pour in 2 cups chicken broth (enough to cover the chicken). 4. Add seasonings (all-purpose blend, onion powder, black pepper). 5. Whisk lightly so flavors mix with the broth. 6. Toss in any leftover crispy skin — this helps thicken the gravy. 7. Cover and simmer until it begins to boil. 8. Flip chicken to coat both sides and continue simmering. 9. Remove soggy skin pieces once flavor has infused. 10. Let gravy reduce & thicken (add more broth if needed). 11. Return chicken to pan, simmer until heated through. 12. Serve hot with mashed potatoes, veggies, or rice.
💡 TIP: Best made within 3–4 days of having leftover KFC. 👉 Don’t forget to Like 👍, Comment 💬, and Subscribe 🔔 for more easy recipe hacks!
Be sure to cook. Welcome back to another episode of Be Sure to Cook.
We're gonna be making chicken gravy with KFC. So stay tuned and let's do this.
Okay, I have a normal frying pan.
I have some leftover KFC chicken that I ate the night before and I want to make something really different with this.
So I'm gonna make chicken and gravy out of this and I'm gonna show you a quick and easy way to do this.
First of all, you're gonna need a pan and you're gonna need a little bit of your seasonings that you want.
I'm gonna be using just a little bit.
I'm gonna be using the 1 4th teaspoon to just give the flavor that I need.
1 4th teaspoon of any kind of all-purpose seasoning you like. Okay, then I got some onion powder.
Then I have
paprika, just a little bit of that. I've got 2 cups of low-sodium chicken broth.
So you need some chicken broth in here. Chicken broth really brings everything out.
I'm going to pour 2 cups of chicken broth in here.
You actually want to cover your chicken and I'm just gonna
whisk this around and get all these seasonings inside here with
the juice because that's gonna give it a little bit of flavor.
Which it's already got flavor in here because this chicken's gonna have flavor. Okay, I've got
If you have a piece of skin that fell off the chicken,
just go ahead and place that in there because you're gonna need it.
All that skin has got all of those bits and pieces on there.
This is what's gonna make the gravy. Three thighs and I have two legs.
I'm just gonna throw all this in here. Let's go ahead and give this about another cup, a cup and a half maybe.
That's what we're gonna do and we're gonna go ahead and pour this over because this actually has to be,
this is gonna cook down. Get this chicken hot and all this chicken is gonna cook
with this and it's gonna boil away. Okay, I'm gonna put this on the eye, it's on. I've got the top to this baby.
I'm just gonna lay this on here and I'm just gonna let this just cook away.
I'm gonna come back in here once it starts to cook and boil a little bit and I'm gonna flip these chickens over and make
sure the other side, I can get all those bits and pieces off that. We're gonna discard on here on the thighs.
Once we get all this off, you can discard your thigh meat.
You know the thigh skin on there because it's gonna be like a soggy.
So you don't really need that. That gravy is gonna take over this chicken.
Okay, I took the top off and I'm starting to just let it boil. Now it's boiling. I'm getting ready.
Turn all of my chicken over to get that other side. You just want to stir that up around there.
It's gonna heat up that gravy and chicken and you're just gonna make this thicker and thicker.
I'm gonna take the pieces out because I don't want it to all break up. The chicken's already done.
I just want to thicken my sauce up. Let's take out all the
the skin pieces. You can also, if it's not enough gravy, you can also add a little bit more of your chicken broth in here.
Okay, back. The pieces are back inside here. Now the skin on here is
completely gone. Alrighty.
This is the chicken. It's already hot and cooked inside. It was already cooked anyway. We just warmed it up.
Okay, and this is our KFC's chicken and gravy. Like I said, all you need with this is
some chicken. You can do it actually hot if you wanted to. You can bring it back in and you can actually make it
if you want to hot. But usually it's a really great dish. Say you don't eat all of your chicken and you put it up.
The next day, the day before, two or three days later,
maybe how long you had it in there, maybe a week.
You know, you don't want to keep it in there too long. But I would do it every about three days.
I wouldn't even go a week. About three or four days, you know, you keep it in the refrigerator.
You're like, oh, I got this chicken in here. What I'm gonna do with it. But these are great
quick dinners to make for your family. And all you're doing is just doing this chicken and gravy. You can have sides.
You know, you can whip up some potatoes or make some vegetables, which I did. I whipped up some potatoes here.
I whipped up some vegetables. Just, you know, some frozen, you know,
vegetables that I put together.
It's one of those bags you can put in and you can microwave. It comes with everything. Add you some butter, your own seasons, and boom,
you have vegetables. All right.
So, I'm gonna make sure I get this on here. Here is your chicken. And let's also do a
wonderful leg there. And let's add some of this wonderful gravy
on here. This is the gravy. Look at the gravy, guys.
And we already went on ahead and added a little bit of
the gravy on our mashed potatoes.
Hey, please like, share, and subscribe to my YouTube channel. Because guess what? I didn't make this chicken and gravy alone.
You and me, we did this together and we can make plenty more.
Hey guys, see you next time. Bye.
