Spicy KFC Fried Chicken with Gravy

Ingredients

• 1 Scotch Bonnet Pepper (seeds removed, roughly chopped)
• 2 Bird's Eye Chili (seeds removed, finely minced)
• 4 Garlic Cloves (peeled and minced)
• 1 tsp Smoked Paprika
• 0.5 tsp White Pepper
• 1 tsp Black Peppercorns (crushed)
• 1 tbsp Garlic Onion Powder
• 1 tbsp Chicken Seasoning (store‑bought blend)
• 1 tsp Red Chili Powder
• 0.5 tsp Cayenne Pepper
• 1 tsp MSG (Monosodium Glutamate)
• 2 tsp Salt
• 1 tsp Granulated Sugar
• 2 tbsp White Vinegar
• 1/2 cup Water (cold tap water for the marinade)
• 1 tbsp Fermented Chili Paste (e.g., gochujang or sambal oelek)
• 1.5 kg Whole Chicken (about 3.3 lb, cleaned and patted dry)
• 1 cup All-Purpose Flour (for seasoned coating)
• 0.5 cup Corn Flour (optional, for extra crispness)
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chicken Powder (instant chicken bouillon)
• 0.5 tsp Mustard Powder
• 0.5 tsp Dried Sage
• 0.5 tsp Dried Thyme
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 tbsp All-Purpose Flour (for gravy) (to make roux)
• 2 cup Chicken Stock (low‑sodium)
• 1 tbsp Dark Soy Sauce
• 1 tsp Mushroom Powder
• 4 cup Vegetable Oil (for deep‑frying, high smoke point)
• 1 cup Cold Tap Water (for the wet coating step)

Instructions

1. Make the Spicy Marinade

   Combine the scotch bonnet, bird's eye chilies, garlic, smoked paprika, white pepper, crushed black peppercorns, garlic‑onion powder, chicken seasoning, red chili powder, cayenne, MSG, salt, sugar, white vinegar, water, and fermented chili paste in a blender. Blend until smooth.

   Time: PT10M

2. Cut the Chicken

   Place the whole chicken on a cutting board. Remove excess fat and skin, then cut into 8‑10 pieces: 4 breast pieces, 2 thighs, 2 drumsticks, and 2 wings. Keep the pieces roughly uniform for even cooking.

   Time: PT15M

3. Marinate the Chicken

   Place the chicken pieces in a large bowl, pour the spicy marinade over them, and massage each piece until fully coated. Cover and refrigerate for at least 3 hours, preferably overnight.

   Time: PT5M

4. Prepare the Seasoned Flour Coating

   In a shallow dish combine all‑purpose flour, corn flour (if using), black pepper, white pepper, garlic powder, onion powder, chicken powder, salt, MSG, cayenne, mustard powder, dried sage, and dried thyme. Mix well.

   Time: PT5M

5. Make the KFC‑Style Gravy

   Melt butter in a small saucepan over medium heat. Whisk in 2 tbsp flour and cook 2‑3 minutes until medium‑brown and nutty. Slowly whisk in chicken stock, then add dark soy sauce, chicken powder, white pepper, black pepper, mushroom powder, MSG, and cayenne. Simmer 5 minutes, stirring constantly, until thickened. Adjust seasoning and set aside.

   Time: PT10M

   Temperature: medium heat

6. Heat Oil in the Pressure Cooker

   Add vegetable oil to the pressure cooker (enough to submerge the pieces). Heat over medium‑high until the oil reaches 170 °C (340 °F). Use a thermometer to check.

   Time: PT5M

   Temperature: 170°C

7. Coat the Chicken

   Remove chicken from the fridge 20‑25 minutes before coating. Dip each piece in cold water, then roll in the seasoned flour, pressing gently to adhere. Shake off excess flour, dip again in water, and re‑coat for a double layer. Place coated pieces on a plate.

   Time: PT10M

8. Pressure Fry Thighs and Drumsticks

   Place the coated thighs and drumsticks into the hot oil. Close the pressure valve and cook for 7‑8 minutes, maintaining 170 °C. Release pressure in the last minute, then remove chicken onto a wire rack to drain.

   Time: PT8M

   Temperature: 170°C

9. Pressure Fry Wings and Breast Pieces

   Add the lighter pieces (wings, breast halves) to the oil. Cook for 5‑6 minutes at 170 °C, then release pressure and transfer to the rack.

   Time: PT6M

   Temperature: 170°C

10. Rest, Serve, and Enjoy

    Let the fried chicken rest on the rack for 5 minutes to finish cooking and set the crust. Serve hot with the prepared gravy and optional pickles.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

26 g

Fiber

2 g