Edibles

Super Stoney Southern Fried Chicken

Our line-up of recipes is all set for summer and perfect for picnics. Will Smith said: “Break to ya crib change your clothes once more ‘Cause you’re invited to a barbecue that’s starting at four… Summer, summer, summertime Time to sit back and unwind.” If that barbecue starts at four, it means 4:20 will only be twenty minutes into it giving you a nice amount of prep time to break out and roll up before you get that summer munch on. Outdoor barbecues are hard to medicate clean but feel free to try. It’s usually messy. These dishes are great to bring as sides and to enjoy while you wait for the cook to finish – there’s always a line, anyway. Keep the chicken in a covered dish, it’s great cold too. As Cee Lo Green said in “Soul Food” — “A heapin’ helpin’ of fried chicken, macaroni and cheese..” Don’t forget those words but remember, this version is fully infused. Enjoy on the Fourth of July and watch those fireworks in a completely blazed haze. If you create this infused feast please snap a pic and post somewhere you can share. Happy baking!

Ingredients:
6 large eggs
Kosher salt
Cannabis Infused Butter
3 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon crushed red pepper
Freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces
Vegetable oil, for frying

Instructions:
In a large bowl, beat the eggs with a pinch of salt and 2 tablespoons of canna-butter. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper. Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet. In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Drizzle with melted cannabis butter. Repeat with the remaining chicken. Serve right away.

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