Cooking with Chef Carosi: Dill Pickle Cornflake Fried Chicken Sandwich with CBD Comeback Sauce

Smoky Cannabis CBD Comeback Sauce

Prep Time: 10 minutes
Yield: About 2 cups
Total THC/CBD: depends on the dosage/products used

Equipment Needed:

  • Medium stainless-steel mixing bowl
  • Whisk
  • Storage container

Provisions Needed:

  • 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 worchestershire
  • 1 tsp cannabis hot sauce or fairwinds thc sriracha
  • 2 tbsp honey 
  • 1 tsp kosher salt
  • 1 tbsp fresh cracked pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dry mustard
  • pinch cannabis pollen 

How to Make It:

  1. In a mixing bowl combine all the ingredients and mix well to incorporate all of the dry spices.
  2. Place in a non-reactive container and refrigerate for 6hrs prior to use.

*use liberally as a dip or on a sandwich… preferably a fried chicken sandwich. or as fry sauce… it’s delish either way.

Dill Pickle Cornflake Fried Chicken Recipe

Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 killer sandwiches
Total THC/CBD: depends on the dosage/products used

Equipment Needed:

  • Ziploc Bag
  • Chef’s Knife
  • Cutting Board
  • 4x Medium Stainless Mixing Bowls
  • Tongs
  • Cast Iron Skillet or Deep Fryer

Provisions Needed:

  • 4x  3oz. chicken breast pieces (pounded) or boneless skinless chicken thighs
  • 1 cup dill pickle juice
  • 1 tbsp cannabis hot sauce
  • 2 tbsp fresh dill (rough chopped)
  • 1 tsp toasted dill seeds
  • 1 tsp dry onion bits
  • ½ tsp jacobsen sea salt
  • ½ tsp fresh cracked pepper
  • 1 cup all-purpose flour
  • 2 cups corn flakes (crushed)
  • 1 cup buttermilk 
  • ¼ cup dill pickle juice 
  • 1 tsp cannabis hot sauce or fairwinds thc sriracha
  • 1½ cup vegetable oil for frying
  • 1 tbsp butter
  • 4 brioche buns (split)
  • ½ cup fresh hemp leaves or cannabis leaves
  • 1 cup iceberg lettuce (shredded fine)
  • ¼ cup fresh dill (chopped)
  • 8 tomato slices
  • 1 cup dill pickle slices
  • 8 slices dill harvarti cheese 
  • 1 cup smoky cannabis comeback sauce (recipe included)
  • 4 bamboo picks

How to Make It:

  1. In a ziploc bag combine the chicken  pickle juice, hot sauce, fresh dill, dill seeds and onions bits, let marinade overnight, stirring the contents occasionally. drain thoroughly and pat chicken dry.
  2. Preheat oil in a skillet to 350° or turn on fryer to 350°.
  3. Set up fry dredge set up. mix buttermilk, pickle juice and hot sauce in a mixing bowl, in another mixing bowl mix flour salt and pepper, place cornflakes in final mixing bowl so you can dredge the chicken in each of them. 
  4. Bread the pieces of chicken by dredging first the flour mix, then in buttermilk mix, then into cornflake crumbs. set aside. repeat until all pieces of chicken are coated. 
  5. Fry chicken pieces until gbd (golden brown and delicious), season with salt and pepper and top with 2 pieces of cheese each. 
  6. In a stainless-steel mixing bowl, mix the shaved 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 on each bun. top each bottom bun with a piece of fried chicken. 
  8. Top each piece of chicken with a couple of tomato slices, several pickle slices and some of the lettuce-hemp slaw. 
  9. Secure each top bun with a dill pickle speared bamboo pick.
  10. Enjoy with utter delight

About Chef Sebastian Carosi

Chef Sebastian Carosi…. 
A short-order cannabis revolutionary… 

A farm raised old-school culinary professional with over twenty-five years in the restaurant + hospitality industry, a pioneer in the countries farm 2 fork movement… Originally from providence Rhode Island, up on federal hill and the mafia ran red sauce pasta houses of little Italy… Chef Carosi earned his culinary + hospitality degree from western culinary institute in the lush green city of Portland, Oregon… He did several apprenticeships in Sardinia, Italy at his family’s agritourismo… Is one of three trained shaker chefs left in the world… Has cooked from coast to coast and several countries outside of the united states… He has operated the entire spectrum of food service facilities, from multi-million-dollar mega resorts to thriving intimate neighborhood eateries, always with a direct link to every local food source + farmer that can feasibly supply his needs…. Chef Carosi is an avid pacific northwest forager and wildcrafter, living off the grid for several months each year in the foothills of mount st. Helens…. These wild edibles are expressed throughout his hyper seasonal menus…. Cooking with cannabis since the mid 90’s Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research + development, cannabis production kitchen design + upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations + formulas, production schedules + staffing needs, production equipment training, conference cooking demonstrations, full spectrum cannabis consumption, responsible diabetes control through cannabis, private cannabis dinners, cbd + terpene fortified cocktails + mocktails, everyday cooking with cannabis and the health + nutritional benefits of cannabis in your kitchen…. You can read his regular cooking with cannabis column in the pages of maximum yield magazine here in the us and in Canada… Or find his chronic cannabis creations in the pages of Kitchen Toke Magazine, Cannabis Magazine, Tokewell Magazine, Marijuana Venture Magazine, Civilized, Weed World Magazine, The Emerald Magazine, Soft Secrets, The Clever Root, Stoned Daily And The Green Greek Magazine In Greece … You can find him doing sustainable grub cooking with cannabis, terpene fortified culinary demonstrations at the Seattle Hempfest, The Boise Hempfest, The Oregon Hempfest, The Auto Flower Cup, The Oregon Hemp Convention, The Texas Hemp Convention and regularly at the Northwest Cannabis Club in Portland, Oregon… He shares most of his terpene fortified recipes on Instagram @chef_sebastian_carosi

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