The moment you bite into the perfectly fried Cornish hen, you’ll experience a delightful crunch, followed by a burst of succulent, juicy meat. The buttermilk marinade, infused with a hint of hot sauce, not only tenderizes the hen but also imparts a subtle tanginess that complements the savory seasoning. Each piece is meticulously coated in a blend of flour and spices, creating a crispy exterior that seals in the moisture and flavor. This dish is a harmonious blend of textures and tastes, making it a standout addition to any meal.
Ingredients:
- 2 Cornish hens
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions:
- Prepare the Cornish Hens:
- Rinse the Cornish hens under cold water and pat them dry with paper towels. Cut each hen in half using kitchen shears or a sharp knife.
- Marinate the Hens:
- In a large bowl, combine the buttermilk and hot sauce. Submerge the Cornish hen halves in the buttermilk mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step will tenderize the meat and infuse it with flavor.
- Season the Flour:
- In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Mix well to ensure the spices are evenly distributed throughout the flour.
- Dredge the Hens:
- Remove the Cornish hen halves from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour, ensuring it is well-coated. Press the flour mixture onto the hens to create a thick, even coating. Place the coated hens on a wire rack and let them rest for about 10-15 minutes to allow the flour to adhere properly.
- Heat the Oil:
- In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the Cornish hens without overcrowding the pot. Use a thermometer to maintain a consistent temperature.
- Fry the Hens:
- Carefully place the coated Cornish hen halves into the hot oil, skin side down. Fry in batches if necessary, to avoid overcrowding the pot and to ensure even cooking. Fry for about 12-15 minutes per side, or until the hens are golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Drain and Serve:
- Using a slotted spoon or tongs, remove the fried Cornish hens from the oil and place them on a paper towel-lined plate to drain any excess oil. Allow them to rest for a few minutes before serving.
- Enjoy:
- Serve the fried Cornish hens hot, accompanied by your favorite sides such as mashed potatoes, coleslaw, or a fresh green salad. Enjoy the crispy, flavorful skin and juicy, tender meat.
