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Recipe: Kief Fried Chicken

Fried Chicken Cannabis Now Magazine
Photo by LW Yang

Edibles

Recipe: Kief Fried Chicken

What is one of the most delicious food things the south is known for? Really, there is a long laundry list of delectable staples but I am talking about southern fried chicken.

There is always something magical about the salty crisp texture, perfectly seasoned crunch, juicy center and greasy fingers to lick afterwards that makes whoever is imbibing on it like they are partaking in some sort of delightful sin. But this chicken treat is by no means evil as it wraps the soul in a large warm hug and brings a comfort unlike any other.

This summer, treat your loved ones and yourself to this infused dish at a picnic or outdoor gathering. But let me tell you, when your friends enjoy this medicated southern fried chicken with kief, the indulgence factor will shoot out of the roof! So it is best to make more than enough for everyone to enjoy. Pair these fried chicken tenders with a strain that has woodsy flavor profiles and serve with your favorite sides to show your guests how much you love them.

Mise en place:

2 cups self-rising flour

1 pound chicken strips (which is 2 boneless chicken breast halves cut into 8 pieces)

3 eggs

1/2 cup milk

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon paprika

1 tablespoon chili powder

1/2 teaspoon sea salt

1 gram decarbed kief mixed with 1 teaspoon chili powder

Peanut oil – enough to fill the pot you are using 1/2 full

Directions:

Step 1: To properly decarboxylize kief preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the kief onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. You now have decarboxylized or “activated” medical kief that is ready for consumption.

Step 2: Mix the kief with the chili powder and divide into 8 servings with a scale.

Step 3: In one bowl whisk the eggs and milk together. In another bowl pour the self-rising flour, pepper, garlic powder, onion powder, paprika, chili powder, and sea salt into it.

Step 4: Take your chicken strips one at a time, dredge fully into the flour mixture. Shake any excess flour off of the tender.

Step 5: Next drop the tender into the bowl of egg mixture. Pull the chicken tender out and let any extra egg drip off.

Step 6: Then return the chicken strip back to the flour and fully cover the entire strip until evenly coated.

Step 7: In a small pot, fill it up 1/2 way with peanut oil and heat to 350 degrees. Keep a temperature gauge in the pot to make sure the temperature does not rise above 350 degrees.

Step 8: Gently drop the chicken tenders into the hot peanut oil in for 10 minutes. Then carefully take the chicken out to let it drain.

Step 9: Quickly sprinkle the dosed kief chili mixture over the chicken tenders while they are hot. Enjoy!

Dosage:

If the gram of kief tests at 50% THC, fifty percent of 1,000mg would be 500mg. So if you added 1 gram worth of kief into the total recipe it would contain 500mg. If the gram was divided among 8 servings, then each serving would contain 62.5mg. If you want a much smaller dose, cut the gram in half or smaller to get the milligram dosage you desire.

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