Pat's Deep-Fried Cornish Game Hens
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 tbsp
Poultry Seasoning2 tsps
Cayenne Pepper1 bunch
Thyme (fresh sprigs)2 cups
All-Purpose FlourDirections:
1
Whisk together the first six ingredients in a small bowl
2
Set half of this mixture aside
3
Divide the remaining seasoning mixture between two large mixing bowls, and pour the buttermilk evenly between the two bowls, whisking to combine
4
Put half of the onion and thyme in each bowl
5
Place three game hens in each mixing bowl, and turn to coat
6
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)
7
Heat the peanut oil to 375 degrees F in a large Dutch oven or deep-fryer
8
Preheat your oven to 200 degrees F, and cover two heavy-duty sheet trays with wire racks
9
Remove the game hens from the buttermilk mixture while the oil is heating
10
Whisk together the flour and the remaining seasoning mixture in a large casserole
11
Working with one game hen at a time, put one game hen in the flour and toss to coat, then shake off the excess
12
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
13
Place each fried hen on the wire-rack-fitted sheet tray, and hold in the warm oven
14
Repeat with remaining hens
15
Whisk together the first six ingredients in a small bowl
16
Set half of this mixture aside
17
Divide the remaining seasoning mixture between two large mixing bowls, and pour the buttermilk evenly between the two bowls, whisking to combine
18
Put half of the onion and thyme in each bowl
19
Place three game hens in each mixing bowl, and turn to coat
20
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)
21
Heat the peanut oil to 375 degrees F in a large Dutch oven or deep-fryer
22
Preheat your oven to 200 degrees F, and cover two heavy-duty sheet trays with wire racks
23
Remove the game hens from the buttermilk mixture while the oil is heating
24
Whisk together the flour and the remaining seasoning mixture in a large casserole
25
Working with one game hen at a time, put one game hen in the flour and toss to coat, then shake off the excess
26
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
27
Place each fried hen on the wire-rack-fitted sheet tray, and hold in the warm oven
28
Repeat with remaining hens
29
ALTERNATIVE Baked Cornish Game Hens Heat the oven to 400 degrees F
30
Cover two heavy-duty rimmed sheet trays with wire racks, and spray with nonstick spray
31
Drain the hens from the buttermilk marinade, and pat dry
32
Place the hens on the sheet trays, drizzle with olive oil, and season with salt and pepper
33
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
34
Baked Cornish Game Hens Heat the oven to 400 degrees F
35
Cover two heavy-duty rimmed sheet trays with wire racks, and spray with nonstick spray
36
Drain the hens from the buttermilk marinade, and pat dry
37
Place the hens on the sheet trays, drizzle with olive oil, and season with salt and pepper
38
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
39
Pat's Guide to Deep-Frying One of the things I think people really don't 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
40
) Fried food in the South is like pizza in Chicago: if you grew up in Memphis, you grew up with it
41
My grandfather used to fry whole rabbits, and my grandmother used to fry chicken for breakfast, served up with biscuits! 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
42
We often like to use peanut oil, because it adds a very subtle peanut flavor; the flavor of canola oil is less pronounced
43
2 PICK YOUR POT If you don't have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying
44
You'll usually need at least 3 or 4 inches of oil in the bottom of the pan, but more if you're frying something larger, like Cornish game hens or chicken
45
3 FILL IT UP Be careful not to overfill your pot! If you don't leave room for the items you're frying, the oil may spill over the sides, causing a mess or, even worse, a fire
46
To check how much oil you need, you can first do a test run with water
47
Fill the pot up with water, then slip in the food you're going to try
48
Wherever the water rises to, that's how high your oil is going to go—so mark that place on the pot, and don't fill it too high! One of the things I think people really don't 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
49
) Fried food in the South is like pizza in Chicago: if you grew up in Memphis, you grew up with it
50
My grandfather used to fry whole rabbits, and my grandmother used to fry chicken for breakfast, served up with biscuits! 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
51
We often like to use peanut oil, because it adds a very subtle peanut flavor; the flavor of canola oil is less pronounced
52
2 PICK YOUR POT If you don't have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying
53
You'll usually need at least 3 or 4 inches of oil in the bottom of the pan, but more if you're frying something larger, like Cornish game hens or chicken
54
3 FILL IT UP Be careful not to overfill your pot! If you don't leave room for the items you're frying, the oil may spill over the sides, causing a mess or, even worse, a fire
55
To check how much oil you need, you can first do a test run with water
56
Fill the pot up with water, then slip in the food you're going to try
57
Wherever the water rises to, that's how high your oil is going to go—so mark that place on the pot, and don't fill it too high!