Food, Recipes

Learn How To Make Cannabis-Infused Fried Chicken

This isn’t just tasty, it is bound to leave you craving more. It is the tastiest, crispiest, homemade cannabis-infused fried chicken you will EVER have.

Yields1 Serving

Before you learn how to make cannabis-infused fried chicken there are quite a few things you’ll have to gather. You can customize the seasonings to your liking. We just didn’t want to give you a bland seasonless fried chicken recipe.
 68 cups Ground up cannabis
 1 qt Cooking oil of your choice
 4 lbs Bone-in chicken. (about 4 drumsticks and 4 thighs)
 2 tbsp Kosher Salt
 2 tbsp White Pepper
 3 tbsp Smoked Paprika
 1 tbsp Garlic Powder
 1 tbsp Ground Ginger
 2 tsp Dried Thyme
 1 tbsp Celery Salt
 1 tbsp Freshly Ground Black Pepper
 2 tsp Dried Basil
 1 tsp Dried Oregano
 2 cups Flour
 2 tbsp Cornstarch
 1 cup Buttermilk
 2 Large Egg Whites
 2 tbsp Vodka
Equipment: Measuring cups, spoons, 2 wire cooling racks, Tongs, 2 baking sheets, Whisk, Deep-fry thermometer, Probe thermometer, Paper towels

1

Put ground weed and oil in a pan and heat it at a low setting for a few hours. That should complete the decarboxylation process making the THC in your oil active. Without this step, the THC in your oil won’t get you high. Add or decrease the amount of weed depending on how high you want to be.

2

Strain the plant matter out and set the oil aside until you’re ready to begin frying your chicken. Now, you can focus less on the cannabis and more on the cooking.

3

Place the chicken pieces on a baking sheet and sprinkle 1 tablespoon of the salt on them. Set aside for 30 minutes while you make the seasoning blend.

4

First set up a dredging station. Combine flour, cornstarch, and the last tablespoon of salt in a bowl and whisk them. Then, place the buttermilk, egg whites, and alcohol in a medium bowl and whisk. Fit a wire cooling rack onto another baking sheet. Put one piece of chicken in at a time into the buttermilk to completely coat, then place into the flour mixture and shake the bowl until the piece is completely coated. Place all coated chicken on the rack for up to 30 minutes while you prepare to fry.

5

Heat the oil over medium-high heat. Use a deep-fry thermometer to make sure the temperature is about 350°F. Wash and dry the empty baking sheet the chicken was seasoned on. Line that baking sheet with paper towels and fit the second wire cooling rack on it for a cooling station. Place 2 to 3 pieces of chicken at a time and rotate the pieces every 3 to 4 minutes using tongs. After 12 to 15 minutes of cooking the pieces at 325°F, they should begin turning golden-brown with an internal temperature of 170°F. Check by inserting the probe thermometer into the thickest part of the chicken without touching bone.

6

Place all the fried chicken on the second baking sheet. Let it cool for at least 10 minutes before digging in. Make sure the oil is back up to 350°F before frying a second or third batch.

Ingredients

Before you learn how to make cannabis-infused fried chicken there are quite a few things you’ll have to gather. You can customize the seasonings to your liking. We just didn’t want to give you a bland seasonless fried chicken recipe.
 68 cups Ground up cannabis
 1 qt Cooking oil of your choice
 4 lbs Bone-in chicken. (about 4 drumsticks and 4 thighs)
 2 tbsp Kosher Salt
 2 tbsp White Pepper
 3 tbsp Smoked Paprika
 1 tbsp Garlic Powder
 1 tbsp Ground Ginger
 2 tsp Dried Thyme
 1 tbsp Celery Salt
 1 tbsp Freshly Ground Black Pepper
 2 tsp Dried Basil
 1 tsp Dried Oregano
 2 cups Flour
 2 tbsp Cornstarch
 1 cup Buttermilk
 2 Large Egg Whites
 2 tbsp Vodka
Equipment: Measuring cups, spoons, 2 wire cooling racks, Tongs, 2 baking sheets, Whisk, Deep-fry thermometer, Probe thermometer, Paper towels

Directions

1

Put ground weed and oil in a pan and heat it at a low setting for a few hours. That should complete the decarboxylation process making the THC in your oil active. Without this step, the THC in your oil won’t get you high. Add or decrease the amount of weed depending on how high you want to be.

2

Strain the plant matter out and set the oil aside until you’re ready to begin frying your chicken. Now, you can focus less on the cannabis and more on the cooking.

3

Place the chicken pieces on a baking sheet and sprinkle 1 tablespoon of the salt on them. Set aside for 30 minutes while you make the seasoning blend.

4

First set up a dredging station. Combine flour, cornstarch, and the last tablespoon of salt in a bowl and whisk them. Then, place the buttermilk, egg whites, and alcohol in a medium bowl and whisk. Fit a wire cooling rack onto another baking sheet. Put one piece of chicken in at a time into the buttermilk to completely coat, then place into the flour mixture and shake the bowl until the piece is completely coated. Place all coated chicken on the rack for up to 30 minutes while you prepare to fry.

5

Heat the oil over medium-high heat. Use a deep-fry thermometer to make sure the temperature is about 350°F. Wash and dry the empty baking sheet the chicken was seasoned on. Line that baking sheet with paper towels and fit the second wire cooling rack on it for a cooling station. Place 2 to 3 pieces of chicken at a time and rotate the pieces every 3 to 4 minutes using tongs. After 12 to 15 minutes of cooking the pieces at 325°F, they should begin turning golden-brown with an internal temperature of 170°F. Check by inserting the probe thermometer into the thickest part of the chicken without touching bone.

6

Place all the fried chicken on the second baking sheet. Let it cool for at least 10 minutes before digging in. Make sure the oil is back up to 350°F before frying a second or third batch.

Cannabis-Infused Fried Chicken
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