Cannabis-infused Recipe: Chicken Tenders

August 24, 2021   |   By "Aunt Sandy" Moriarty

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Cannaflour Chicken Tenders


6 servings


  • shallow dish or bowl
  • skillet
  • baking pan
  • tongs


  • 2 ½ cups Aunt Sandy’s Cannaflour
  • 1 tablespoon regular butter for greasing the pan
  • 2 ½ cups bread crumbs (try Panko, a Japanese bread crumb)
  • salt and pepper to taste
  • 1 ½ pounds chicken tenders or 3 boneless chicken breasts, cut into 1 1/2 inch strips
  • ½ cup canola oil


  • Preheat oven to 350°.
  • In a shallow dish or bowl combine the canna-flour, bread crumbs, salt and pepper, mixing them together.
  • Add the chicken tenders to the bread crumb mixture and coat each piece completely.
  • Add the canola oil to a skillet over medium heat
  • After the oil has warmed, add the breaded chicken tenders and saute for 10 minutes.
  • Remove tenders from skillet and place on a paper towel to drain.
  • Grease baking pan.
  • Place on tenders on the greased baking pan and brown in the oven until golden brown, about 20 minutes.
  • Serve on a platter with Blue Cheese Dipping Sauce.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty