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How To Make Weed-Infused Chicken Fingers

How To Make Weed-Infused Chicken Fingers

Recipes

How To Make Weed-Infused Chicken Fingers

Do you love getting stoned? Live for eating chicken fingers? Well, try our recipe for how to make weed-infused chicken fingers. It’s pretty big time.

Let’s face it, chicken fingers are the perfect meal, whether you’re out to eat or just relaxing on the couch puffing a little weed. For those who prefer the latter, boy, do we have a recipe for you. If you’re a fan of edibles and making delectable cannabis-infused munchie food, then you’re going to love learning how to make weed-infused chicken fingers.

Ingredients

For the most part, the ingredients remain the same as your typical chicken tenders recipe. That’s a big part of why it’s so easy to learn how to make weed-infused chicken fingers.

Of course, there is one extra ingredient that gives it that extra kick! Here’s what you’ll need:

  • Peanut Oil
  • 2 pounds of boneless, skinless chicken breast
  • 3 eggs
  • 1 cup of flour
  • 2 cups of panko bread crumbs
  • 1 teaspoon of garlic powder
  • 1 teaspoon of lemon pepper
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 grams of decarboxylated cannabis (We’ll get to the decarboxylation process after)

Directions

How To Make Weed-Infused Chicken Fingers

1. Wash Your Hands

Although this shouldn’t really have to be said, it’s a pretty freaking important step.

Make sure your weed-infused chicken also isn’t germ-infused. Nobody wants to get sick during their incredible body high, now would they?

2. Decarboxylate Your Weed

If you’re learning how to make weed-infused chicken fingers, you’ve got to start by decarboxylating your weed.

Decarboxylation is basically activating the THC in your weed. If you don’t decarb your bud, you’re not going to get high when you consume it, plain and simple.

The first step of the decarb process is to preheat your oven to 240 degrees F. Grind your buds into small pieces, then place them on a standard baking sheet.

Place it in the oven, and bake for 110 minutes. Yes, it’s going to take almost two hours, but it will well be worth it. We’d advise you not to smoke while you’re waiting for your weed to decarb.

This way, you can get a better idea of how strong your weed-infused chicken fingers are after consumption. However, that’s obviously your own call.

3. Prepare the Chicken 

Cut the chicken breasts into thin strips. If you want, you can also tenderize the chicken before getting into the nitty gritty.

Beat the eggs in one bowl, and measure the cup of flour into a separate bowl. Preheat the peanut oil in a frying pan to 350 degrees Fahrenheit.

4. Mix The Spices 

Combine the panko, garlic powder, lemon-pepper, cayenne, salt, pepper, and finally, you’re decarbed bud into a shallow bowl, preferably a pie plate.

Try to make sure the bud is evenly distributed throughout so that everyone can get equally zooted.

5. Bread the Chicken and Fry

Now, just dip your strips into the flour, and dredge them into the seasoned panko/bud combination. Fry in the hot peanut oil for 6-8 minutes.

Then, just remove the strips and place onto a paper-towel lined sheet or plate. Get your preferred dipping sauce, and you’re all ready to get blasted.

Final Hit: How To Make Weed-Infused Chicken Fingers

How to Make Weed-Infused Chicken Fingers

While the thought of making edibles can sometimes be a daunting task, it’s not much harder than actual cooking.

Granted, you have to a certain degree of patience during the decarboxylation process, but other than that, it’s pretty much smooth sailing. Additionally, if you don’t feel like decarbing yourself, there are tools on the market that will do it for you.

Also, keep in mind that edibles take a little while to kick in. So if you’re not instantly high after eating a piece of chicken, don’t get discouraged.

But if you’re patient enough, and also happen to prefer ingesting your weed (and chicken), you should learn how to make weed-infused chicken fingers. They will most definitely change your life.

Tim Kohut

Tim Kohut is Green Rush Daily Staff Writer hailing from New York. His hobbies include (but are not limited to) eating eggs, owning far too many cats, and watching Rob Schneider films. He’s a self-taught expert in the cannabis industry and hopes to share his vast knowledge with fellow weed-enthusiasts around the world.

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