Cannabis-infused fried chicken is a perfect party recipe to enjoy together with friends. Instead of baking your chicken let your chicken bake you. With our recipe, you will make sure the chicken is tasty and the THC stays intact during the frying process.
The common mistake people make when cooking anything cannabis-fried.
THC is completely degraded at temperatures in excess of 392 F and it starts to break down long before that. This means the cannabis oil should never be used to fry in, but instead be used in the batter. This is because the internal temperature will not get that hot. Or even better, use a cannabis tincture for your batter, a tincture will blend in easier.
As soon as the chicken is crispy, the frying process has done its job and it’s time to continue baking the chicken in the oven at a lower temperature to make sure the THC does not degrade.
The cannabis ingredient of choice in this recipe is cannabis tincture. If you have never made a THC tincture before, you can view our recipe and video, and you are good to go.
Tip: If you want to take this party to an even higher level, accompany your THC fried chicken with some delicious cannabis infused BBQ Sauce.
- 4 pounds bone-in, skin-on chicken pieces (halve each breast crosswise and separate leg quarters into thighs and drumsticks)
For the fried chicken batter
- 1/4 cup Cannabis Tincture
- 1 cup all-purpose flour 1 cup cornstarch
- 2 to 5 teaspoons freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons baking powder
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 cups cold water
- Flour for coating
- 3 quarts (12 cups) peanut or vegetable oil, for frying
- Whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, water and cannabis tincture until smooth. Cover and refrigerate.
- Heat the frying oil in a large Dutch oven or deep fat fryer over medium-high heat until it reaches 350°F (176°C).
- Pat dry your chicken pieces and season with salt and pepper.
- Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.
- Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it a bowl of flour to coat and then in the fryer
- Fry the chicken until light golden brown for about 2 minutes.
- Place the fried chicken on an oven tray and continue to book untill meat is cooked for about 15 minutes on 325F.