Super Stoney Southern Fried Chicken

In Partnership with Edibles Magazine


6 large eggs

Kosher salt

Cannabis Infused Butter

3 cups all-purpose flour

½ cup cornstarch

1 ½ tablespoons garlic powder

1 teaspoon paprika

1 teaspoon crushed red pepper

Freshly ground black pepper

One 3 ½-pound chicken, cut into 8 pieces

Vegetable oil, for frying

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 ½ 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.

Emerald contributor since March 2012


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