Fried Cornish Hen Recipe: Crispy Perfection in Every Bite!

Fried chicken is a classic comfort food, but sometimes you want something a little more elegant, a little more…special. Enter the fried Cornish hen! These petite poultry packages offer all the satisfying crunch and juicy tenderness of fried chicken, but in a perfectly portioned, impressively presented package. This recipe delivers a golden-brown, crispy skin encasing succulent, flavorful meat. It’s easier than you think and guaranteed to impress your family and friends. Get ready to elevate your fried bird game!

Why This Recipe Works

This recipe isn’t just about throwing a hen into some hot oil and hoping for the best. It’s carefully designed to ensure maximum flavor and crispiness. Here’s why it works:

• Brining: The secret to incredibly juicy and flavorful meat is a simple brine. Soaking the Cornish hens in a saltwater solution infused with herbs and spices before frying ensures they stay moist and seasoned from the inside out.
• Double Dredge: A double dredge in seasoned flour creates a thick, crispy coating that protects the meat while it fries. The extra layer of flour provides more surface area for browning, resulting in a truly golden and crunchy crust.
• Proper Oil Temperature: Maintaining the correct oil temperature is crucial. Too low and the hens will absorb too much oil, resulting in a greasy bird. Too high and the outside will burn before the inside is cooked. Using a thermometer ensures perfect results.
• Resting: Allowing the fried Cornish hens to rest on a wire rack after frying is essential. This allows excess oil to drain away and helps the skin stay crispy.

Ingredients

• Cornish Hens: 2 (about 1.25 lbs each), thawed if frozen
• Brine:
  • 8 cups cold water
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 2 cloves garlic, smashed
  • 1 tablespoon black peppercorns, cracked
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
• Dredge:
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
• Oil: 4-6 cups vegetable oil or peanut oil, for frying

Instructions

1. Prepare the Brine: In a large pot, combine the water, salt, sugar, garlic, peppercorns, rosemary, and thyme. Stir until the salt and sugar are dissolved.
2. Brine the Hens: Place the Cornish hens in the brine, ensuring they are fully submerged. You may need to weigh them down with a plate. Cover and refrigerate for at least 4 hours, or preferably overnight.
3. Prepare the Dredge: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
4. Remove Hens from Brine: Remove the Cornish hens from the brine and pat them dry thoroughly with paper towels. This is crucial for achieving crispy skin.
5. Dredge the Hens: Dredge each Cornish hen in the flour mixture, ensuring it is completely coated. Shake off any excess flour.
6. Double Dredge: Dredge each hen again in the flour mixture for an extra crispy coating. Shake off any excess flour.
7. Heat the Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
8. Fry the Hens: Carefully lower the Cornish hens into the hot oil, one at a time, ensuring not to overcrowd the pot. Fry for 15-20 minutes, turning occasionally, until the hens are golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
9. Drain and Rest: Remove the fried Cornish hens from the oil and place them on a wire rack lined with paper towels to drain excess oil. Let them rest for 5-10 minutes before serving.
10. Serve: Serve hot and enjoy!

Tips for Success

• Don’t skip the brine! It’s the key to juicy, flavorful meat.
• Pat the hens dry thoroughly after brining. Excess moisture will prevent the skin from getting crispy.
• Use a thermometer to monitor the oil temperature. This is the best way to ensure even cooking and prevent burning.
• Don’t overcrowd the pot. Frying too many hens at once will lower the oil temperature and result in greasy, unevenly cooked birds.
• Let the hens rest after frying. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
• For extra crispy skin, you can add a tablespoon of baking powder to the flour mixture.
• Adjust the seasonings to your liking. Feel free to experiment with different herbs and spices in the brine and dredge.
• Consider using a cast iron skillet if you don’t have a Dutch oven. Cast iron retains heat well and is ideal for frying.

Storage Instructions

Leftover fried Cornish hen can be stored in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C). Place the hens on a baking sheet and bake for 15-20 minutes, or until heated through. You can also reheat them in an air fryer for a crispier result. Avoid microwaving, as this can make the skin soggy.

FAQ

Q: Can I use frozen Cornish hens?

A: Yes, but make sure to thaw them completely in the refrigerator before brining.

Q: Can I use a different type of oil for frying?

A: Yes, you can use any high-smoke-point oil, such as canola oil, grapeseed oil, or sunflower oil. Peanut oil is a great option if you don’t have any allergies.

Q: How do I know when the Cornish hens are done?

A: The internal temperature should reach 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check the temperature.

Q: Can I bake these instead of frying?

A: While this recipe is specifically for frying, you *can* bake them. However, the skin won’t be as crispy. If baking, preheat your oven to 400°F (200°C). Place the dredged hens on a baking sheet and bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).

Q: What should I serve with fried Cornish hen?

A: Fried Cornish hen pairs well with a variety of sides, such as mashed potatoes, coleslaw, green beans, cornbread, or mac and cheese.

Conclusion

This fried Cornish hen recipe is a surefire way to impress your guests and elevate your dinner table. With a little preparation and attention to detail, you can create a restaurant-quality dish that’s both delicious and visually stunning. So, gather your ingredients, fire up the oil, and get ready to experience fried Cornish hen perfection! Enjoy!