Best Fried Cornish Game Hens Recipes

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DEEP-FRIED CORNISH GAME HENS



Deep-Fried Cornish Game Hens image

Make and share this Deep-Fried Cornish Game Hens recipe from Food.com.

Provided by Tina in Ohio

Categories     Poultry

Yield 2-4 serving(s)

Number Of Ingredients 6

2 (3/4 lb) Cornish hens
to taste vegetable shortening (for deep-frying)
to taste oil (for deep-frying)
to taste salt
to taste pepper, freshly ground
to taste lemon, wedges (for serving)

Steps:

  • Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added.
  • Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird.
  • Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour.
  • Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet.
  • In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.
  • Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.

SPATCHCOCKED FRIED CORNISH GAME HENS



Spatchcocked Fried Cornish Game Hens image

Provided by Wanna Make This?

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 9

2 Cornish hens (about 1 1/4 pounds each)
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon dried rosemary
Kosher salt
Vegetable oil, for deep frying
1 cup all-purpose flour

Steps:

  • Put the hens on a cutting board, breast side down. Use kitchen shears to cut out the backbones. Open the hens to expose the ribs and then flip them breast side up. Use the palm of your hand to press down between the breasts to slightly flatten the hens. Put the hens in a large resealable zip-top bag, and then add the buttermilk, garlic powder, onion powder, cayenne, dried rosemary and 1 tablespoon salt. Shake well and refrigerate for at least 2 hours and up to 8.
  • About 2 hours before ready to serve, take the hens out of the refrigerator and let them marinate at room temperature for 1 hour.
  • Place a wire rack on top of a baking sheet. Fill a Dutch oven with 2 inches of oil and bring to 350 degrees F on a deep-fry thermometer over medium-high heat.
  • While the oil heats, remove the hens from the marinade and pat dry. Put the flour in a large, wide, shallow bowl with 1 teaspoon salt. Toss the hens to coat in the flour.
  • Put one of the hens in the hot oil, skin side down and reduce the heat to medium. Cover and cook for 5 minutes then uncover and cook for 5 minutes more. Turn the hen over and cook for 5 minutes. Flip and cook for 5 minutes more. Continue to cook, turning occasionally, until cooked through, up to a few minutes more. Carefully remove the hen from the oil and transfer it to the prepared baking sheet. Sprinkle with salt.
  • Return the oil to 350 degrees F and fry the other hen in the same way. Transfer the second hen to the prepared baking sheet and let them stand at room temperature for 10 minutes.

PAT'S DEEP-FRIED CORNISH GAME HENS



Pat's Deep-Fried Cornish Game Hens image

I love Cornish hens: baked or smoked, but also deep-fried. To me they're like smaller turkeys, so they're perfect for entertaining smaller groups or just your family. If you can't 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, they've got a golden crust and a juicy, juicy tenderness. If you're 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. I've been anticipating it all day!

Provided by Pat Neely

Categories     Poultry     Fry     New Year's Eve     Dinner     Spice     Deep-Fry     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 or more

Number Of Ingredients 12

1 tablespoon kosher salt
1 tablespoon crushed red-pepper flakes
1 tablespoon freshly ground black pepper
1 tablespoon poultry seasoning
2 teaspoons cayenne pepper
2 teaspoons lemon-pepper seasoning
3 quarts buttermilk
1 onion, cut into wedges
1 bunch fresh thyme sprigs
Six 1 1/2-pound Cornish game hens
Peanut oil, for frying
2 cups all-purpose flour

Steps:

  • Whisk together the first six ingredients in a small bowl. Set half of this mixture aside.
  • 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).
  • 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.
  • 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.
  • ALTERNATIVE
  • 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.
  • 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.
  • 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.
  • 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.) 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!
  • 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.
  • 2 PICK YOUR POT If you don't have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying. 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.
  • 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. 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 you're going to try. 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!

WHOLE CORNISH GAME HENS DEEP FRIED



Whole Cornish Game Hens Deep Fried image

This is how I like to make my Cornish Hens. With Di Neal's Master Brine Recipe for meats, it is perfected. Watch the birds as they cook. Different shape and thickness can cause the same weight hens to get done at different times. The cook time does not include making the brine.

Provided by SwoR8193

Categories     Poultry

Time 12h25m

Yield 2 hens

Number Of Ingredients 6

2 Cornish hens (1 lb each)
master brine (#11266 by Di Neal highly recommended) (optional)
1/2 cup flour
salt and pepper (don't forget the brine is highly salted if using)
1 teaspoon garlic powder (granduals preferred)
vegetable oil (for frying) or peanut oil (for frying)

Steps:

  • You need a tall narrow pot that will accomadate two hens with oil and still not be much more than half full.
  • To see if your pot is big enough, put the hens in and fill with water to cover the hens.
  • Make sure they can move easily and they are not tightly packed into the pot.
  • Remove them and check water level.
  • The water level is the amount of oil you will need to deep fry the hens.
  • Make Master Brine if using.
  • Rinse hens well with cold water.
  • Add to cooled brine.
  • I put them in a tall canister type bowl and the brine covered them completely.
  • Refrigerate overnight.
  • Remove from the refrigerator 1 hour prior to cooking.
  • Pour off brine and dry the hens with paper towels inside and out (important to keep oil from boiling over.).
  • Leave them in a colander to drain and come up to room temperature.
  • DO NOT LEAVE THEM SITTING AT ROOM TEMPERATURE.
  • Once they reach room temperature, you need to go ahead and cook them.
  • Heat oil to 375º.
  • While oil is heating, mix 1/2 cup flour with salt, pepper and garlic powder.
  • Lightly coat the first hen in the seasoned flour and shake off excess.
  • When the oil reaches 375º, hold the hen by the legs and slowly lower it into the hot oil.
  • Do this slowly to prevent the oil from boiling over.
  • Once the first hen is lowered completely, coat the second hen.
  • By the time you have the second hen coated, the oil temp should have come back up a little and you can go ahead and lower it into the oil with the other hen.
  • Move the hens around making sure all sides are cooking evenly.
  • The hens cook completely in 25 minutes or less.
  • They will be a light golden brown.
  • To hold the hens for 30 minutes, heat oven to 200º while frying and place a wire rack over a pan.
  • Place the hens on wire rack in warmed oven.
  • If you desire additional seasoning, you can add it to the flour before coating the hens or inject the birds.
  • I don't recommend the injection because of the boil over possibilties with the hot oil.

Nutrition Facts : Calories 395.6, Fat 8.3, SaturatedFat 2.1, Cholesterol 217.5, Sodium 163.5, Carbohydrate 24.9, Fiber 1, Sugar 0.4, Protein 51.4

CRISPY FRIED CORNISH GAME HENS (TAPAKA)



Crispy Fried Cornish Game Hens (Tapaka) image

This is one of my favorite ways of having Cornish Game Hens. Georgians (Russian, NOT USA) have a special flair for cooking chicken. They grill or roast them (with delicately spiced walnut sauces); they fry them under a press; and they stew them with a sauce of herbs, tomatoes, and lemon juice. All of these methods make the serving of chicken in Russia memoriable. The name tapaka comes from the heavy iron skillet (tapa) with its weighted lid, under which the marinated chicken is flattened and then fried. This forms a crisp, golden crust. This recipe makes one serving so increase the ingredients to accomodate as many guests as you may have.

Provided by Witch Doctor

Categories     Whole Chicken

Time 3h15m

Yield 1 serving(s)

Number Of Ingredients 21

1 3/4 lbs Cornish hens, well rinsed and patted dry
1 large garlic clove, crushed in a garlic press
2 teaspoons fresh lemon juice
1 pinch sweet Hungarian paprika
salt, to taste
3 tablespoons clarified butter
fresh ground black pepper, to taste
romaine lettuce leaf (or Boston)
scallion
red onion ring
red radish
cherry tomatoes
1 1/2 lbs unripe fresh prunes
3/4 cup finely chopped fresh cilantro
5 large garlic cloves, crushed in a garlic press
1 1/2 teaspoons crushed coriander seeds
1/4 teaspoon ground fenugreek
1/4-1/2 teaspoon dried red pepper flakes
1/4 cup fresh lemon juice (to taste)
salt, to taste
1 tablespoon olive oil

Steps:

  • With a meat cleaver, poultry shears, or a VERY sharp knife, split open the breast of the Cornish Hen. Carefully remove the breastbone. Cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten.
  • Combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. Rub over the hen and refrigerate, covered for at least two hours or as long as overnight.
  • Heat the clarified butter in a heavy cast-iron skillet over medium heat.
  • Brush the garlic off the hen, then place the hen in the skillet, skin side down. Cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down.
  • Cook until the skin is deep golden brown and crispy, about 20 minutes. Turn the bird, re-weight, and cook on the other side for about 15 minutes. Pierce a thigh with a skewer. the hen is ready when the juices run clear.
  • Serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the Sour Plum Sauce on the side.
  • For the Sour Plum Sauce:.
  • In a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
  • Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. Yaste and add more lemon juice, if desired.
  • Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil. seal. and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. The sauce will keep for up to two months in the refrigerator. This makes about 3 cups.

Nutrition Facts : Calories 3044.9, Fat 77.8, SaturatedFat 31.2, Cholesterol 814.6, Sodium 570.4, Carbohydrate 450.9, Fiber 50.8, Sugar 261.7, Protein 176.9

CAJUN-FRIED CORNISH GAME HENS



Cajun-Fried Cornish Game Hens image

Make and share this Cajun-Fried Cornish Game Hens recipe from Food.com.

Provided by southern chef in lo

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons cajun seasoning
1 teaspoon ground red pepper
4 (1 1/4 lb) Cornish hens
1 cup all-purpose flour
1 1/2 gallons peanut oil

Steps:

  • Combine the Cajun season and pepper; rub over the inside and outside of the hens. Tie the legs together. Place flour in a large, heavy duty, zip-top plastic bag. Add the hens one at a time; shake to coat.
  • Pour oil to a depth of 4 inches into the deep pot of a propane cooker; heat to 350°F.
  • Carefully lower the hens in the oil; fry for 18 to 20 minutes or until the meat thermometer inserted in the thickest part of the breast reads 180°F.
  • Remove the hens from oil and drain on paper towels. Remove string before serving.

Nutrition Facts : Calories 12230.1, Fat 1315.3, SaturatedFat 223.9, Cholesterol 516.4, Sodium 386.7, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 117

DEEP-FRIED CORNISH GAME HENS



Deep-Fried Cornish Game Hens image

Number Of Ingredients 3

2 Cornish hens (1 1/2 pounds each)
vegetable shortening or vegetable oil for deep-frying
salt, freshly ground pepper, and lemon wedges for serving

Steps:

  • 1. Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour. 2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. Carefully put 1 Cornish hen in the hot shortening. Deep-fry, turning occasionally, until golden brown, about 12 minutes. To check for doneness, using a wire-mesh skimmer and tongs, carefully remove the hen from the stockpot and insert an instant-read thermometer in the thickest part of the thigh, not touching a bone-it should read 180°F. Transfer to the wire rack and keep warm in the oven while frying the other hen. Let the second hen rest for 5 minutes. Serve whole, or use a cleaver to split the hens lengthwise. Serve with the salt, pepper, and lemon wedges, letting each person season his or her hen to taste.

Nutrition Facts : Nutritional Facts Serves

CAJUN-FRIED CORNISH GAME HENS



Cajun-Fried Cornish Game Hens image

These will appeal to you if you are a fan of crisp fried chicken. They are quick fried in peanut oil.

Provided by KittyKitty

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons cajun seasoning
1 teaspoon ground red pepper
4 (1 1/4 lb) Cornish hens
1 cup all-purpose flour
1 1/2 gallons peanut oil

Steps:

  • Combine Cajun seasoning and pepper; rub over inside and outside of hens. Tie legs together with one end of a 30-inch string.
  • Place flour in a large heavy duty, zip top plastic bag; add hens, 1 at a time, and shake to coat thoroughly.
  • Pour oil to a depth of 4 inches into a deep pot of a propane cooker; heat to 350°F carefully lower hens into hot oil, using string.
  • Fry 18-20 minutes or until a meat thermometer inserted in thickest part registers 180°F remove hens from oil, and drain on paper towels; remove string before serving.

Nutrition Facts : Calories 12230.1, Fat 1315.3, SaturatedFat 223.9, Cholesterol 516.4, Sodium 386.7, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 117

FRIED CORNISH GAME HENS



Fried Cornish Game Hens image

This is a different way of cooking game hens.Very good with fried corn.

Provided by L D

Categories     Other Main Dishes

Number Of Ingredients 4

cornish game hens
salt and pepper
garlic powder
canola oil

Steps:

  • 1. Cut hen in half,wash well.Season hens with salt,pepper and garlic.Cover and place in refrigerator several hours or overnight. Bring to rm temp.Heat oil in deep fryer,carefully add hen cook 20 mins or until juices run clear.Let rest a few mins,before serving

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