How to Deep-Fry a Cornish Hen
- 1). Place the Cornish hens on a clean cutting board. Pull off any visible fat with your hands or a knife. Rinse under cold water and pat dry with paper towels.
- 2). Mix the buttermilk, garlic, onion, 4 sprigs of thyme and pepper sauce together in a large bowl. Place Cornish hens in the bowl and coat with the mixture.
- 3). Cover the bowl with the hens and the marinade tightly with plastic wrap. Place the bowl in the refrigerator and let it sit for several hours or overnight, about six to 12 hours.
- 4). Heat the oil in a large 4-quart dutch oven or large, sturdy pot to 350 degrees F measured with a deep-fat thermometer.
- 5). Remove the hens from the marinade and pat dry with paper towels. Stick a garlic clove and any remaining thyme sprigs in the cavity of each hen. Sprinkle the hens with salt and tie the legs together with twine.
- 6). Whisk the flour and the cayenne pepper together in a medium bowl. Dredge the hens in the flour mixture, then pat off any excess flour.
- 7). Carefully submerge one of the Cornish hens in the heated oil. Let fry about 10 minutes, until the skin is golden brown and crispy.
- 8). Carefully lift the hen out of the oil with a slotted spoon or a wire mesh strainer. Stick a meat thermometer into the thickest part of the thigh, being careful not to touch the bone. The hen is ready if the thigh reads at least 170 degrees F.
- 9). Drain the Cornish hen on a wire rack while frying the next. Allow the hens to rest for 10 minutes after cooking.
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