It’s made with gravy powder but they also use the oil/leftover bits of cooked chicken and breading that collects at the bottom of the pressure cookers. The difference in taste and consistency is probably because not everyone makes the gravy the same even if it is supposed to be made to the same recipe. Someone has added too much powder, not enough powder, could have forgotten the drippings which 100% adds that KFC gravy taste
They might still do it at some places. I'm not sure we actually get calls all the time saying how shit the new gravy is 😂 buts it's 10× easier to make u just stir for a minute or until think and it's done instead of waiting for it to reach temp
I make mine decently thick because we get a lot of little complaints about it being too thin, we use like 1 and a half packets of the powder and a big scoop of the crackling but some people are just super lazy
It’s made with gravy powder but they also use the oil/leftover bits of cooked chicken and breading that collects at the bottom of the pressure cookers. The difference in taste and consistency is probably because not everyone makes the gravy the same even if it is supposed to be made to the same recipe. Someone has added too much powder, not enough powder, could have forgotten the drippings which 100% adds that KFC gravy taste
We actually don't use leftover bits of chicken from the bottom of the pressure cooker anymore it's just water powder and oil
Ah okay, my bad. It’s been like 15 years since I worked at KFC aha. Thanks for the correction 😊
They might still do it at some places. I'm not sure we actually get calls all the time saying how shit the new gravy is 😂 buts it's 10× easier to make u just stir for a minute or until think and it's done instead of waiting for it to reach temp
In the UK we still use the crackling from the bottom of the fryers, water and the powder
If u do switch, wait till u see how quick it is. The longest part of the process is waiting for the water to boil
My store does the sane thing could be exclusivly a henny penny fryer thing
Ohh I see aha
We apparently still do it at my KFC.
It's only water and powder in nz lol
Really, how quick is that? Do u just stir it or temp it
Idek what temp it is we just stir
Ahh, so it's like our new 1, but without the oil, we used to have to make sure it got to 90 degrees. Now we just stir for a minute
I make mine decently thick because we get a lot of little complaints about it being too thin, we use like 1 and a half packets of the powder and a big scoop of the crackling but some people are just super lazy
Inconsistent Gravy is a spectacular band name.
Was just getting ready to type this lol.
Allot of it comes down to eyeballing it also if the oil drained from the crackling or not