I love Cornish hens: baked or smoked, but also deep-fried. To me theyre like smaller turkeys, so theyre perfect for entertaining smaller groups or just your family. If you cant find them at your butcher counter, check the frozen-meat section—just be sure to let them thaw out completely. Because of their small size, you can use an electric fryer instead of the larger turkey contraptions for deep-frying them (another bonus). Deep-fried, theyve got a golden crust and a juicy, juicy tenderness. If youre short on fridge space, divide the marinade between two or three large zip-top bags, and divide the Cornish hens among them. Press the air out and seal tight; then you can fit them into a smaller space. Now, Shelbi and Gina might share a hen, so for light eaters just split one bird down the middle. But a heavy eater like me will eat a whole hen. Ive been anticipating it all day!
Deep frying cornish hens in a turkey fryer is a fantastic way to achieve tender, juicy meat encased in a deliciously crispy, golden brown skin. With the right tips and techniques, you can easily whip up these mouthwatering deep fried cornish hens at home.
What You’ll Need
- 2 cornish hens (about 1-1.5 lbs each)
- Turkey fryer
- Frying thermometer
- Metal frying basket
- Marinade or seasoning
- Peanut, vegetable or canola oil (about 4-6 quarts)
Step-By-Step Guide
1. Prepare the Turkey Fryer
Fill your propane or electric turkey fryer with oil according to the manufacturer’s instructions, Heat the oil to 350°F for propane fryers or 400°F for electric, Use a thermometer to monitor the temperature
2. Prepare the Cornish Hens
Rinse the hens under cold water and pat them completely dry. Remove any giblets. Inject them with a marinade using 1⁄4 ounce in each leg and thigh and 1⁄2 ounce in each breast. Liberally coat the outside with seasoning of your choice.
3. Lower the Hens Into the Fryer
Very slowly lower the hens into the hot oil using the frying basket This prevents the temperature from dropping too much Maintain the temperature at 325°F as they fry.
4. Fry the Hens
Fry the hens for 14-16 minutes until the skin is crispy and golden brown. The meat should register 165°F on a meat thermometer. Fry in batches to avoid overcrowding.
5. Drain and Serve
Carefully remove the fried hens from the oil and allow excess oil to drain off before serving Enjoy immediately or keep warm in a 200°F oven for up to 30 minutes
Helpful Tips for Deep Frying Cornish Hens
- Pat the hens very dry before frying for crisper skin
- Don’t overcrowd the fryer basket
- Monitor oil temp continuously
- Allow oil to return to temp between batches
- Use a marinade injector for added flavor
- Experiment with different herbs and spices
- Fry hens from frozen for convenience
- Rest fried hens before cutting for juicier meat
- Serve with dipping sauces like ranch or BBQ
Delicious Accompaniments
Deep fried cornish hens pair wonderfully with a variety of sides:
- Coleslaw or potato salad
- Macaroni and cheese
- Mashed potatoes
- Collard greens
- Roasted vegetables
- Corn on the cob
- Biscuits or cornbread
- Fruit salad
The crispy, golden fried crust combined with the juicy, well-seasoned meat makes these deep fried cornish hens an absolute crowd pleaser. Fried in a turkey fryer, they are easier and quicker than deep frying a whole turkey. Give this recipe a try for your next backyard cookout or holiday feast. Your guests will be asking for seconds!
Ingredients1 tablespoon kosher salt1 tablespoon crushed red-pepper flakes1 tablespoon freshly ground black pepper1 tablespoon poultry seasoning2 teaspoons cayenne pepper2 teaspoons lemon-pepper seasoning3 quarts buttermilk1 onion, cut into wedges1 bunch fresh thyme sprigsSix 1 1/2-pound Cornish game hensPeanut oil, for frying2 cups all-purpose flour
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Step 1
Whisk together the first six ingredients in a small bowl. Set half of this mixture aside.
Step 2
Divide the remaining seasoning mixture between two large mixing bowls, and pour the buttermilk evenly between the two bowls, whisking to combine. Put half of the onion and thyme in each bowl. Place three game hens in each mixing bowl, and turn to coat. Cover the bowls with plastic wrap, and leave in the fridge for 8 hours or overnight (the longer the better; allow the seasonings and flavors to permeate the game hens).
Step 3
Heat the peanut oil to 375 degrees F in a large Dutch oven or deep-fryer. Preheat your oven to 200 degrees F, and cover two heavy-duty sheet trays with wire racks. Remove the game hens from the buttermilk mixture while the oil is heating.
Step 4
Whisk together the flour and the remaining seasoning mixture in a large casserole. Working with one game hen at a time, put one game hen in the flour and toss to coat, then shake off the excess. Slip the coated game hens, in batches according to the size of your fryer, into the hot oil, and fry for 13 minutes, until beautifully golden brown. Place each fried hen on the wire-rack-fitted sheet tray, and hold in the warm oven. Repeat with remaining hens.
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ALTERNATIVE
Step 5
Baked Cornish Game Hens Heat the oven to 400 degrees F. Cover two heavy-duty rimmed sheet trays with wire racks, and spray with nonstick spray.
Step 6
Drain the hens from the buttermilk marinade, and pat dry. Place the hens on the sheet trays, drizzle with olive oil, and season with salt and pepper.
Step 7
Put the pan in the oven, and roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
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Pats Guide to Deep-Frying
Step 8
One of the things I think people really dont know about me is that I was frying food before I was grilling! (Nowadays my love of fried food comes second only to my love of grilling.) Fried food in the South is like pizza in Chicago: if you grew up in Memphis, you grew up with it. My grandfather used to fry whole rabbits, and my grandmother used to fry chicken for breakfast, served up with biscuits!
Step 9
1 CHOOSE YOUR OIL Neutral oils like peanut, safflower, canola, and vegetable oil all have a high “smoke point,” so they work well at high frying temperatures. We often like to use peanut oil, because it adds a very subtle peanut flavor; the flavor of canola oil is less pronounced.
Step 10
2 PICK YOUR POT If you dont have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying. Youll usually need at least 3 or 4 inches of oil in the bottom of the pan, but more if youre frying something larger, like Cornish game hens or chicken.
Step 11
3 FILL IT UP Be careful not to overfill your pot! If you dont leave room for the items youre frying, the oil may spill over the sides, causing a mess or, even worse, a fire. To check how much oil you need, you can first do a test run with water. Fill the pot up with water, then slip in the food youre going to try. Wherever the water rises to, thats how high your oil is going to go—so mark that place on the pot, and dont fill it too high!
Reprinted with permission from
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