We got this far-out recipe from notorious Lower East Side chef Eddie Huang. A friend of High Times, Huang is legendary for his bad-boy chef antics, which include allegedly hot-boxing his Taiwanese bun shop BaoHaus after partying late one night, and serving the banned caffeinated malt liquor Four Loko at his restaurant Xiao Ye. When asked by the New York Observer why Xiao Ye was the only bar in New York selling Four Loko, Huang answered, “We’re dedicated to getting people wasted for cheap.” The riotous all-you-can-drink Four Loko parties ultimately led to several raids on Huang’s joint, which closed in late 2010 after being hit with hefty fines. You can still visit BaoHaus in the Lower East Side, but don’t ask when the next hot-box session will happen. We’re hoping Eddie kicked the Four Loko in favor of the green herb that inspired this stonerrific recipe!
STONES 8
5 pounds boneless, skinless chicken thighs or breasts
1½ quarts buttermilk
6 tablespoons kosher salt
¼ cup chili powder
3½ tablespoons garlic powder
1 egg, lightly beaten
2 tablespoons cornstarch
Three 6-ounce bags Cheeto cheese doodles
8 cups THC Oil (see recipe), for frying
1. Cut chicken into 4-ounce pieces.
2. Using a mallet, flatten the pieces into cutlets without breaking the flesh. Set aside.
3. In a large bowl, mix the buttermilk, kosher salt, chili powder, and garlic powder. Add chicken and marinate in the refrigerator for at least 5 hours.
4. Remove the chicken and transfer to another large bowl. To this bowl, add the beaten egg and cornstarch. Use your hands to coat the chicken well. Set aside.
5. Now, take the Cheetos and crush them until there are no lumps. Do this by opening the bag, letting out the air, and then pounding the Cheetos with a mallet until they are finely textured crumbs.
6. Transfer the Cheetos to a pan and roll the individual chicken cutlets in them until well coated.
7. Fry the coated chicken in THC Oil at 335°F for 5 to 6 minutes until golden brown and cooked through. Drain the chicken on paper towels and serve warm.