KFC worker shares ‘chip-dipping’ trick to test if gravy is perfect thickness

Aside from their crispy chicken, gravy is undoubtedly fast food giant KFC’s most popular menu item.

Fans pick the delicious side dish to go with their meal more than any other option and so employees have to make sure their world-famous gravy is always up to standards.

Such is the importance of the staple dish that stores have a fierce rivalry in making the best gravy possible.

Adam Mala, the assistant manager at a store in Chorley, Lancashire, was one of the star’s of last night’s Inside KFC at Christmas on Channel 4.

In a clip from the show, he says: “People might say that its ‘only gravy’. No, it’s not only gravy. We need the gravy to be the best it can, we need it to be the best in the company.”

To make sure his store’s syrupy side dish is up to standards, he tests the thickness of a freshly-made tub every morning – and it could easily be adopted to any homemade gravy.

“Whack a chip in and the chip should slowly fall down,” he explains. And, just as promised, the chip slowly submerges in the gravy.

Adam is also a big fan of KFC’s gravy. “I prefer it to a cup of tea, it’s that gorgeous,” he says as he drinks a tub in one.

The eye-opening documentary also confirmed how the side dish is made in stores, after an employee seemed to leak the recipe in a viral TikTok video earlier this year.

Anne Walker is in charge of gravy production on the branch in Buckshaw, Lancashire.

She revealed that staff use 3.5 litres of water and two scoops of KFC chicken crackling – made from the leftover juices and pieces of chicken scraps from the frier.

The final addition is the “magic” ingredient – a mysterious pouch of stock which has no information on what is inside.

It is all whisked together until smooth before being placed in the microwave and then coming out as the tasty gravy we all know and love.

Inside KFC at Christmas is available to watch on All4 now.

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