CANNABIS-INFUSED CRISPY CHILI LIME CHICKEN POPCORN
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CANNABIS-INFUSED CRISPY CHILI LIME CHICKEN POPCORN

Written by: Chef Smoke

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Published on

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Time to read 1 min

CANNABIS-INFUSED CRISPY CHILI LIME CHICKEN POPCORN

Small, ultra-crispy chicken bites tossed in a bright chili-lime glaze finished with cannabis-infused butter. These pop-able bites hit salty, tangy, spicy, and savory all at once. The crust stays crunchy while the glaze clings to every piece, creating the perfect munchie snack or party tray food that disappears fast.

Terpene Pairing

Limonene + Caryophyllene

Bright citrus terpenes amplify the lime while peppery spice complements the chili heat.

Suggested Strains

Lemon Skunk
Tangie
GSC

Step 1 — Decarboxylation

Ingredients

7 g cannabis flower

Instructions

  1. Preheat oven to 240°F (115°C).
  2. Break cannabis into small pea-sized pieces.
  3. Spread evenly on parchment-lined baking sheet.
  4. Bake 40 minutes, stirring halfway through.
  5. Remove and cool completely.

Step 2 — Cannabis Butter Infusion

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis

Instructions

  1. Add butter and water to saucepan over low heat.
  2. Once butter melts, add decarboxylated cannabis.
  3. Simmer gently 2–3 hours, stirring occasionally.
  4. Keep temperature low—do not boil.
  5. Strain through cheesecloth into container.
  6. Refrigerate until butter solidifies.
  7. Remove hardened butter.

Step 3 — Crispy Chicken

Ingredients

1 lb chicken breast, cut into small cubes
1 cup cornstarch
½ tsp salt
½ tsp garlic powder
½ tsp paprika
Vegetable oil for frying

Instructions

  1. Pat chicken pieces dry.
  2. Toss chicken in cornstarch, salt, garlic powder, and paprika.
  3. Heat oil to 350°F (175°C).
  4. Fry chicken pieces 3–4 minutes until golden and crisp.
  5. Remove and drain on paper towels.

Step 4 — Chili Lime Glaze

Ingredients

2 tbsp cannabis butter
1½ tbsp honey
1 tbsp soy sauce
1 tbsp lime juice
1 tsp chili paste or sriracha
1 clove garlic, minced

Instructions

  1. Melt cannabis butter in saucepan over low heat.
  2. Add honey, soy sauce, lime juice, chili paste, and garlic.
  3. Simmer 1–2 minutes until slightly thick.

Step 5 — Toss and Finish

Instructions

  1. Add crispy chicken to large bowl.
  2. Pour glaze over chicken.
  3. Toss until evenly coated.
  4. Garnish with lime zest and chopped scallions if desired.

Dosing Guidance

If infusion contains 700 mg THC per cup butter:

Using 2 tbsp cannabis butter ≈ 90–100 mg THC total

If the batch yields 25 pieces

≈ 4 mg per piece

 

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