Emilie Meyer
Cornish hens are a delicious alternative to turkey and can be cooked in a similar way. Deep-frying is a great way to cook these mini chickens, resulting in a crispy, golden-brown exterior and keeping the meat moist and
| Characteristics | Values |
|---|---|
| Type of oil | Peanut oil or any high smoke point oil like canola or vegetable oil |
| Oil temperature | 360-375 degrees F |
| Cook time | 11-15 minutes |
| Cook temperature | 165 degrees F |
| Marinade | Buttermilk or brine |
| Seasoning | Salt, pepper, garlic powder, paprika, and cayenne |
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What You'll Learn
Brining the hens
Brining Cornish hens is a great way to ensure they are juicy and tender, even when cooked at high temperatures. Brining is a simple but effective method to infuse the meat with flavour and moisture, resulting in a golden brown and crispy exterior, with a juicy interior.
To begin the brining process, locate a container large enough to hold the hens and ensure it can fit in your fridge. A large pot or a 9 x 12 baking dish are good options. Next, prepare the brine solution by pouring water into your chosen container. The amount of water will depend on the size of your container and the number of hens you are brining. For a simple brine, use cold or room-temperature water, salt, and sugar. You can also add aromatics such as garlic, rosemary, thyme, vinegar, lemon juice, lemon peel, apple cider vinegar, white vinegar, and pepper. Bring the brine solution to a boil and stir until the salt and sugar have dissolved and the water is clear. Remove from the heat and let it cool completely.
Once the brine has cooled, submerge the Cornish hens in the solution. You can use plates or weights to ensure the hens are fully submerged. Cover the container and refrigerate for at least 12 hours or up to 24-48 hours, depending on the desired intensity of flavour and the size of the hens. Smaller hens will require less brining time to avoid becoming overly salty or mushy.
When you're ready to cook, remove the hens from the brine and rinse them under cold water. Pat the hens dry with paper towels and they are now ready for frying!
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Preparing the oil
When preparing the oil for frying Cornish hens, there are a few key considerations to keep in mind. Firstly, it is important to choose an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil. This is because the oil needs to reach a high temperature without smoking or burning. The amount of oil you use will depend on the size of your pot or fryer, but a good rule of thumb is to ensure the oil doesn't come more than two-thirds full when the hens are placed inside. This is important to prevent the oil from spilling over, making a mess, or causing a fire.
One method for determining the correct amount of oil is to first do a test run with water. Fill the pot with water and then place the Cornish hens inside. Mark the water level, and then pour out the water and fill the pot with oil to the marked level. This will ensure you have the right amount of oil to completely submerge the hens without overfilling the pot.
When heating the oil, it is important to monitor the temperature carefully. Different recipes recommend heating the oil to between 360°F and 375°F. Use a thermometer to ensure the oil reaches the desired temperature before carefully placing the hens into the pot. It is important to note that the oil temperature will drop slightly when the hens are added, so it is advisable to heat the oil slightly above your target temperature to compensate for this drop.
Once the oil is prepared and heated to the correct temperature, you can begin frying the Cornish hens. Place the hens into the hot oil carefully, ensuring not to crowd the pot, and fry until they are golden brown and cooked through. Depending on the size of your pot or fryer, you may need to fry the hens in batches to avoid overcrowding.
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Seasoning the hens
Step 1: Choose Your Seasoning
The fun part about seasoning is that you can get creative and experiment with different combinations. You can go with a simple dry rub of salt and pepper, or spice things up with additional ingredients like garlic powder, paprika, cayenne, and red pepper flakes. If you want to keep things classic, opt for a poultry herb blend, which you can easily find in the produce aisle. For a fresh and herby twist, rosemary and thyme are excellent choices.
Step 2: Prepare the Hens
Before you apply the seasoning, it's essential to pat the hens dry with paper towels. This step ensures that the seasoning adheres well to the surface of the hens. Blot away any excess moisture, as this can affect the texture and crispiness of the skin during frying.
Step 3: Apply the Seasoning
Now, it's time to generously season the hens. Rub the seasoning mix all over the hens, making sure to get under the skin and inside the cavity. Don't be shy with the seasoning, as this will ensure maximum flavour. You can use your hands or a brush to evenly distribute the spices.
Step 4: Marinate (Optional)
If you have the time, consider marinating the hens for a few hours or even overnight. This step is optional but highly recommended if you want to take your hens to the next level. Place the seasoned hens in a marinade, such as buttermilk, to add extra flavour and moisture. You can also add other ingredients to the marinade, like garlic or herbs, for an even more intense flavour.
Step 5: Pre-Cooking Prep
Once your hens are seasoned and marinated, it's almost time to start frying. If you've marinated them, remove them from the marinade and pat them dry again. This step ensures that the oil doesn't splatter when the hens are added to the fryer. You can also coat the hens in flour before frying, which will help create an extra crispy crust.
Remember, seasoning is a creative process, so feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy the process of experimenting with different flavours, and soon enough, you'll be a Cornish hen seasoning master!
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Frying the hens
Before frying your Cornish hens, make sure you have all the necessary ingredients and equipment ready. You will need 2 to 4 Cornish hens, depending on the size of your fryer. If you don't have an electric fryer, a heavy-bottomed Dutch oven can be used for deep-frying. You will also need a gallon of peanut oil or any other high smoke point oil, such as canola or vegetable oil. Prepare your favourite poultry seasoning or a mix of salt, pepper, garlic powder, paprika, and cayenne. You can also add a marinade or brine for extra flavour and juiciness.
Once you have gathered all the necessary ingredients and equipment, start by patting the hens dry with paper towels. If you are using a marinade or brine, make sure the hens are completely coated before placing them in the fryer. You can also stuff the hens with dirty rice dressing if you prefer.
When you are ready to start frying, heat your oil to between 360°F and 375°F. Be careful not to overfill your pot, leaving enough room for the hens. Place one or two hens in the hot oil, depending on the size of your pot, and fry for 11 to 15 minutes, or until they are golden brown and have an internal temperature of 165°F. Carefully remove the hens from the oil and place them on a cooling rack or a wire-rack-fitted sheet tray to hold in a warm oven. Repeat this process with the remaining hens.
Your Cornish hens are now ready to be served and enjoyed!
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Serving suggestions
Deep-fried Cornish hens are perfect for a holiday feast or a gathering with friends and family. They are also great for entertaining smaller groups or just your family, as they are like smaller turkeys.
When serving deep-fried Cornish hens, it is best to plan for one hen per person. You can serve the hens whole or split them down the middle for light eaters.
For a complete meal, you can pair the hens with sides such as greens, yams, potato salad, or hash brown casserole. You can also serve them with Zatarain's Red Beans and Rice, or stuff the hens with dirty rice dressing. If you're feeling adventurous, try making a cabbage and ham hocks recipe as a side dish.
Dirty Rice Dressing
- 1 lb giblets (you can use the ones from the Cornish hens)
- 1/2 lb pork pan sausage
- 1 cup onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup celery, diced
- 2 cloves garlic, chopped
- 1/2 cup parsley, chopped
- 1/2 cup green onion tops, chopped
- 2 cups raw rice
- Salt and pepper to taste
Cajun Seasoning
- 6 tbsp Salt
- 2 tbsp Paprika
- 2 tbsp Onion powder
- 2 tbsp Garlic powder
- 3 tbsp Cayenne pepper
- 1 tsp White pepper
- 2 tsp Thyme
- 1 tsp Black pepper
- 1 tsp Oregano
Boil the giblets in salted water until tender, reserving the liquid for cooking the rice. In a heavy skillet, cook the sausage until the fat begins to come out. Add the onion, bell pepper, celery, and garlic, and cook over low heat until the vegetables are soft. Add the cooked rice, giblets, green onion tops, parsley, and salt and pepper to taste. Mix well.
Enjoy your deep-fried Cornish hens with all the fixings!
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Frequently asked questions
Fry the hens for 12-15 minutes or until golden brown.
Heat the oil to 360-375°F.
Fry the hens in batches according to the size of your fryer. Fry one at a time if you don't have a big pot.
Use a high smoke point oil like peanut, canola, or vegetable oil.
