Learn how to make weed-infused fried chicken to spoil yourself and friends. Instead of baking your chicken let your chicken bake you. With our recipe, you’ll satisfy your taste buds, appetite, and cannabinoid receptors.
What You’ll Need
Before you learn how to make weed-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.
6-8 cups of ground up weed
2 quarts cooking oil of your choice
4 pounds of bone-in chicken, about 4 drumsticks and 4 thighs
2 separate tablespoons kosher salt
2 tablespoons ground white pepper
3 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon ground ginger
2 teaspoons dried thyme
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups all-purpose flour
2 tablespoons cornstarch
1 cup buttermilk
2 large egg whites
2 tablespoons of vodka
Measuring cups and spoons
2 wire cooling racks
2 baking sheets
If you already have cannabis cooking oil on deck, you can skip the step where we combine cannabis and oil. Make sure your cannabis is ground before you begin the first step. The rest of the steps are similar to any other fried chicken recipe. We’re just replacing traditional cooking oil with cannabis infused cooking oil.
Step 1: Combine Weed & Oil
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.
Step 2: Strain
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.
Step 3: Salt Chicken
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.
Step 4: Prepare Seasoning
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.
Step 5: Start Frying
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.
Step 6: Cool Chicken
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.
Final Hit: How To Make Weed-Infused Fried Chicken
We just gave you a way to make fried chicken even more lit than it already is. Roll a joint or smoke a bowl while you wait for the chicken to cool.