Pat’s Deep-Fried Cornish Game Hens

Name: Pat’s Deep-Fried Cornish Game Hens
Yield: serves 6 or more
Ingredients: 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

December 14, 2011

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!

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