Deep Fried Cornish Hens

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Matt Price

Ingredients

For the Brine:

For the Injection:

2-4 Cornish hens
8 cups water
⅓ cup kosher salt
⅓ cup sugar
1 onion chopped
1 orange zested and juiced
1 lemon zested and juiced
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
garlic paste to taste
red pepper flakes optional
1 cup chicken broth
2 tablespoon buttery garlic pepper seasoning
frying oil as needed
Cajun seasoning to taste

Instructions

Combine the water, orange zest and juice, lemon zest and juice, chopped onion, salt, sugar, thyme, rosemary, garlic paste, and optional red pepper flakes in a large pot. Heat just until the salt and sugar dissolve.
Remove the brine from the heat and cool it rapidly over ice. Let it reach 65–70°F, or at least room temperature, before adding the poultry.
Submerge the Cornish hens in the cooled brine and refrigerate for 4–24 hours. If you are short on time, even 1–2 hours will add some flavor.
Combine the chicken broth and buttery garlic pepper seasoning. Remove the hens from the brine, dry them thoroughly, inject the breasts, thighs, and drumsticks, and let them rest for 20–30 minutes.
Lightly coat the outside of each hen with Cajun seasoning.
Heat the frying oil to 335–350°F. Carefully lower each hen into the oil breast-side down.
Fry for about 10–12 minutes per pound, keeping the hen breast-side down for the first 75% of the cooking time and flipping it for the final 25%. Cook until the thickest part reaches 165°F, then drain and rest for 5 minutes before serving.

Notes

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.

Nutrition