EQUIPMENT NEEDED
• Large Ziploc bag
• Chef ’ s knife
• Cutting board
• 5 medium stainless mixing bowls
• Tongs
• Cast iron skillet or fryer
• Bamboo toothpicks
• Whisk
• Storage container
INGREDIENTS
SMOKY CANNABIS COMEBACK SAUCE
• 1¼ cup mayonnaise
• 2 Tbsp chili sauce
• 2 Tbsp catsup
• 2 Tbsp chipotle puree
• 1 Tbsp dill pickle juice
• 1 tsp smoked paprika
• 2 tsp Worcestershire
• 1 tsp cannabis hot sauce
• 2 Tbsp honey
• 1 tsp kosher salt
• 1 Tbsp fresh , cracked pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp dry mustard
• 1 pinch cannabis pollen
CORNFLAKE FRIED DILL PICKLE CHICKEN SANDO
• 4 3oz . chicken breast pieces ( pounded flat ) or boneless skinless thighs opened flat
• 1 cup + ¼ cup dill pickle juice
• 1 Tbsp cannabis hot sauce
• 2 Tbsp + ¼ cup fresh , chopped dill
• 1 tsp toasted dill seeds
• 1 tsp dry onion bits
• ½ tsp sea salt
• ½ tsp fresh , cracked pepper
• 1 cup all-purpose flour
• 2 cups cornflakes ( crushed )
• 1 cup buttermilk
• 1½ cup suitable oil for frying
• 1 Tbsp butter
• 4 brioche buns ( split )
• ½ cup fresh hemp or cannabis leaves
• 1 cup shredded lettuce
• 8 tomato slices
• 1 cup dill pickle slices
• 8 slices dill Havarti cheese
• 1 cup Smoky Cannabis Comeback Sauce
• 4 bamboo picks
INSTRUCTIONS SMOKY CANNABIS COMEBACK SAUCE
CORNFLAKE FRIED DILL PICKLE CHICKEN SANDO
with smoky cannabis comeback sauce
PREP TIME : 30 minutes COOK TIME : 15 minutes
YIELD : 4 kick ass sammies with a bangin ’ sauce
STATUS : Sandie , sando , sammich !
TOTAL THC / CBD : Depends on the potency of the products used
1 . In a mixing bowl combine all the ingredients and mix well to incorporate all of the dry spices . Refrigerate for at least 6 hours .
CORNFLAKE FRIED DILL PICKLE CHICKEN SANDO
1 . Combine the chicken , pickle juice , hot sauce , fresh dill , dill seeds and onion bits in the Ziplock bag and marinade overnight , moving the contents around occasionally . Drain thoroughly and pat dry .
2 . Preheat oil in a skillet to 350 ° F or turn on fryer to 350 ° F .
3 . Mix buttermilk , pickle juice , and hot sauce in a mixing bowl . In another mixing bowl mix flour , salt , and pepper . Place cornflakes in a third mixing bowl so you can dredge the chicken in each of them .
4 . Dredge first through the flour mix , then the buttermilk mix , then the cornflake crumbs until well coated . Set aside . Repeat until each piece of chicken is evenly breaded .
5 . Fry chicken pieces until golden , brown , and delicious . Season with salt and pepper and top with two pieces of cheese each .
6 . In a mixing bowl , mix the shredded lettuce , fresh hemp leaves , and fresh dill with a few tablespoons of Comeback Sauce to form a slaw and set aside .
7 . Toast all the buns in butter . Place 2 tablespoons of Comeback Sauce and a piece of hot , fried chicken on each bun bottom .
8 . Top each piece of chicken with tomato slices , pickle slices , and generous scoop of the lettuce-hemp slaw .
9 . Secure each top bun with a dill-pickle-speared bamboo pick . 10 . Enjoy with utter delight !
Maximum Yield 43