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Crispy, Juicy, Deep Fried Cornish Hens: A Flavor Explosion in Every Bite
Introduction:
If you’re looking to elevate your dinner game with something both impressive and incredibly delicious, these Deep Fried Cornish Hens should be at the top of your list. Imagine the crispy, golden-brown exterior, the juicy and tender meat inside, and the vibrant blend of flavors in every bite. This recipe combines the magic of brining, injecting, seasoning, and deep frying to deliver a show-stopping dish that’s perfect for a special occasion or simply when you want to treat yourself to something extraordinary.
Let’s dive into this deliciousness!
Tips for Success
- Brine Overnight: For the juiciest, most flavorful Cornish hens, don’t rush the brining process. Brine overnight if you can.
- Injecting: When injecting, be sure to spread out the injection points so that the flavors are distributed evenly. A few small, deep injections work better than a single large one.
- Oil Temperature: Keep the oil at a consistent temperature for best results. Too hot and the skin will burn before the meat cooks; too cool and the hens will absorb too much oil.
• • Crispy Skin: If you love extra-crispy skin, you can let the hens rest uncovered in the fridge for an hour before frying. This helps dry out the skin a bit and makes it even crispier.
Today we are pulling out all the stops… a triple threat of flavor – by bringing, injecting, and then deep frying these hens!
Brine the Cornish Hens
Start by preparing the brine. In a large pot or container, combine water, salt, sugar, garlic, herbs, red pepper flakes, and slices of oranges and lemons. Stir to dissolve the salt and sugar completely.
Once the brine is ready, submerge the Cornish hens into the liquid. Ensure the hens are fully covered (add more water if necessary). Cover the container and refrigerate for at least 4-6 hours or overnight if possible. This brining process will infuse the meat with incredible flavor and ensure it stays moist during frying.
Add the ingredients and bring to a boil until the seasonings are incorporated. Next, pour this over ice to rapidly cool the brine liquid. Make sure that it is at least back to room temp before submerging the hens.
Fill up a large bowl or brine bag with ice and then pour the liquid in.
Anything from 2 – 24 hours will get the job done. You can also use this recipe for Turkey, turkey wings, chicken, etc.
Prepare the Injection Marinade
While the hens are brining, it’s time to get the flavorful injection ready. We are keeping it simple today with chicken broth and buttery garlic pepper seasoning.
After brining, remove the hens and then dry them thoroughly.
Inject the Hens
Once the brining time is up, remove the Cornish hens from the brine and pat them dry with paper towels. This step is crucial, as it will help the skin get crispy during frying.
Using a meat injector, inject the broth-butter mixture into several spots on each hen. Aim for the breast, thighs, and drumsticks to ensure that all parts of the hen are infused with the savory goodness. Be careful not to overfill any one spot, as the liquid can leak out during frying.
Season the Hens
Now it’s time to coat the hens with a blend of Cajun flavors. In a small bowl, mix the Cajun seasoning, garlic powder, smoked paprika, onion powder, black pepper, and salt. Rub this seasoning mixture evenly over the entire surface of each Cornish hen, making sure to get into all the nooks and crannies. This will give your hens that perfectly crispy, flavorful skin that everyone loves.
Heat the Oil
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread. If it browns in about 60 seconds, the oil is ready.
Deep Fry the Cornish Hens
Carefully lower the seasoned and injected Cornish hens into the hot oil, one at a time. Fry them for about 10-12 minutesper bird, depending on the size of the hens. You want the skin to be golden brown and the internal temperature to reach 165°F (74°C). Make sure not to overcrowd the pot, as this can lower the oil temperature and result in greasy, soggy hens.
Once they’re done frying, use tongs to carefully remove the hens from the oil and place them on a plate lined with paper towels to drain any excess oil.
Rest and Serve
Let the hens rest for about 5 minutes before serving. This helps the juices redistribute throughout the meat, ensuring every bite is moist and flavorful.
Why This Recipe Works
The combination of brining and injecting is the secret to incredibly juicy Cornish hens. The brine ensures the meat retains moisture, while the injection brings rich, buttery, garlicky flavors deep into the flesh. The Cajun seasoning on the outside creates the perfect crispy, flavorful crust, and the deep frying method seals in all those flavors while giving you that golden crunch we all crave.
This recipe is perfect for a holiday feast, a family gathering, or just a night when you want to impress with minimal effort and maximum flavor.
Pair it with your favorite sides, like mashed potatoes, roasted vegetables, or a fresh salad, and you’re set for a memorable meal!
Deep Fried Cornish Hens
Ingredients
For the Brine:
- 2-4 Cornish hens, thawed (if frozen)
- 8 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 4 garlic cloves, smashed
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 teaspoon red pepper flakes
- 1 orange
- 1 lemon
For the Injection:
- 1 cup chicken broth
- 2 tbsps buttery garlic pepper seasoning
- Oil for Frying & Cajun Seasoning
Instructions
Brine the Cornish Hens
- Start by preparing the brine. In a large pot or container, combine water, salt, sugar, garlic, herbs, red pepper flakes, and the slices of orange and lemon. Stir to dissolve the salt and sugar completely.
- Once the brine is ready, submerge the Cornish hens into the liquid. Ensure the hens are fully covered (add more water if necessary).
- Cover the container and refrigerate for at least 4-6 hours or overnight if possible. This brining process will infuse the meat with incredible flavor and ensure it stays moist during frying.
- Add the ingredients and bring to a boil until the seasonings are incorporated.
- Next, pour this over ice to rapidly cool the brine liquid.
- Make sure that it is at least back to room temp before submerging the hens.
- Fill up a large bowl or brine bag with ice and then pour the liquid in
- Anything from 2 – 24 hours will get the job done. You can also use this recipe for Turkey, turkey wings, chicken, etc.
Prepare the Injection Marinade
- While the hens are brining, it’s time to get the flavorful injection ready.
- We are keeping it simple today with chicken broth and buttery garlic pepper seasoning.
- After brining, remove the hens and then dry them thoroughly.
Inject the Hens
- Once the brining time is up, remove the Cornish hens from the brine and pat them dry with paper towels. This step is crucial, as it will help the skin get crispy during frying.
- Using a meat injector, inject the broth-butter mixture into several spots on each hen.
- Aim for the breast, thighs, and drumsticks to ensure that all parts of the hen are infused with the savory goodness. Be careful not to overfill any one spot, as the liquid can leak out during frying.
Season the Hens
- Now it’s time to coat the hens with a blend of Cajun flavors.
- In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, onion powder, black pepper, and salt.
- Rub this seasoning mixture evenly over the entire surface of each Cornish hen, making sure to get into all the nooks and crannies. This will give your hens that perfectly crispy, flavorful skin that everyone loves.
Heat the Oil
- In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread.
- If it browns in about 60 seconds, the oil is ready.
Deep Fry the Cornish Hens
- Carefully lower the seasoned and injected Cornish hens into the hot oil, one at a time.
- Fry them for about 10-12 minutesper bird, depending on the size of the hens. You want the skin to be golden brown and the internal temperature to reach 165°F (74°C).
- Make sure not to overcrowd the pot, as this can lower the oil temperature and result in greasy, soggy hens.
- Once they’re done frying, use tongs to carefully remove the hens from the oil and place them on a plate lined with paper towels to drain any excess oil.
Rest and Serve
- Let the hens rest for about 5 minutes before serving.
- This helps the juices redistribute throughout the meat, ensuring every bite is moist and flavorful.
Notes
- Brine Overnight: For the juiciest, most flavorful Cornish hens, don’t rush the brining process. Brine overnight if you can.
- Injecting: When injecting, be sure to spread out the injection points so that the flavors are distributed evenly. A few small, deep injections work better than a single large one.
- Oil Temperature: Keep the oil at a consistent temperature for best results. Too hot and the skin will burn before the meat cooks; too cool and the hens will absorb too much oil.
- Crispy Skin: If you love extra-crispy skin, you can let the hens rest uncovered in the fridge for an hour before frying. This helps dry out the skin a bit and makes it even crispier.
