These Creole Fried Cornish Hens by Chef RLI are seasoned perfectly inside and out and then fried making them a juicy and simple weeknight meal, or a Thanksgiving turkey substitute.
Deep fried cornish hens are a delicious, crispy treat that can be easily made at home with the right equipment and technique. By using a large turkey fryer filled with hot oil, you can achieve the perfect, crispy exterior and moist, flavorful meat in less time than oven roasting. With just a few simple steps, you’ll learn how to deep fry cornish hens for your next backyard cookout, holiday meal or anytime you’re craving this fried favorite.
Benefits of Deep Frying Cornish Hens
There are several advantages to deep frying cornish hens rather than roasting or baking them in the oven:
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Juicy, tender meat – The hot oil cooks the hens quickly, sealing in moisture and juices within the meat The result is very moist, succulent meat
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Crispy skin – The hot oil fries the skin to a gorgeous, golden brown crispiness.
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Faster cooking time – Deep frying takes only 10-15 minutes per hen. Oven roasting takes upwards of an hour.
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Rich fried flavor – The oil imparts a wonderful richness and crispy texture you can’t achieve through oven cooking.
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Versatile – Fried hens pair well with an array of sides, dips and seasonings.
Equipment Needed
Deep frying cornish hens requires just a few pieces of equipment:
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Turkey fryer – A large pot with propane burner designed for deep frying whole turkeys. This provides ample room for submerging multiple hens in oil.
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Frying thermometer – Essential for monitoring oil temperature.
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Metal slotted spoon – For carefully lowering hens into hot oil and removing once cooked.
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Rimmed baking sheet – For draining fried hens after cooking.
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Meat thermometer – To check doneness by inserting into thickest part of thigh.
Ingredients
- Cornish hens – 2-3 lbs each, thoroughly patted dry
- Peanut or vegetable oil – Enough to fill pot halfway
- Seasonings – Salt, pepper, paprika, garlic powder, onion powder
- Flour – For dredging hens
Step-by-Step Guide
Follow these simple steps for perfectly fried cornish hens every time:
1. Heat Oil
Fill turkey fryer halfway with oil. Heat to 350°F. Use thermometer to verify temperature.
2. Pat Dry Hens
Thoroughly pat cornish hens dry with paper towels. Remove giblets if present.
3. Season Hens
Generously season hens inside and out with preferred seasonings. Rub over entire surface.
4. Dredge in Flour
Place flour in shallow dish. Dredge hens in flour, coating completely and evenly. Shake off excess.
5. Fry Hens
Once oil reaches temperature, use metal spoon to carefully lower each hen into hot oil, being cautious not to splash hot oil or overcrowd.
6. Flip and Cook
Cook for 7-8 minutes then carefully flip each hen. Cook second side for 6-8 minutes more until skin is golden brown.
7. Check Temperature
Insert meat thermometer into thickest part of thigh. It should reach 165°F.
8. Drain and Serve
Remove hens from oil and let drain on baking sheet. Enjoy immediately.
Helpful Tips
- Dry hens very well before frying for crisper skin
- Don’t overcrowd the fryer – fry in batches for even cooking
- Keep oil temperature steady at 350°F
- Let oil return to temperature between batches
- Mix up your seasoning blends for variety
- Allow hens to rest 5 minutes before serving for juicier meat
- Serve with your favorite sauces for dipping
Common FAQs
What size cornish hens should I buy?
Look for hens between 2-3 pounds each. Larger hens may not cook through properly.
How long does it take to fry cornish hens?
Total cooking time is 14-18 minutes depending on size, until 165°F internal temperature.
What type of oil is best for frying?
Use peanut or vegetable oil. They have high smoke points. Do not use olive oil.
How do I prevent sticking to the basket?
Make sure hens are dried thoroughly and dredged in flour before frying.
Can I fry frozen cornish hens?
No, only fry fully thawed cornish hens for food safety.
What sides go well with fried cornish hens?
Try classic southern sides like mashed potatoes, coleslaw, biscuits, and corn on the cob.
Make These Crispy, Juicy Fried Hens at Home
Frying cornish hens requires only a few easy steps and basic equipment like a turkey fryer, thermometer and plenty of hot oil. Properly dried hens dredged in flour and fried at a steady 350°F will produce the ideal balance of moist, flavorful meat and an ultra crispy, crunchy coating. Master this easy fried poultry recipe for your next game day spread or down-home family dinner.
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Shop Tony’s Flavors In This Recipe
- 3 Cornish Hens, Cleaned, Backbone Removed and Split
- 1/3 Cup Tony’s Original Creole Seasoning
- 1/3 Cup Curry Powder
- 1/3 Cup Smoked Paprika
- 1 Stick Unsalted Butter
- 2 Bottles Tony’s Pepper Sauce
- 1 Bottle Tony’s Roasted Garlic & Herb Injectable Marinade
- 1/2 Cup Vegetable Oil
- Oil for Frying
- Clear
- Clean hens and pat dry.
- Place Tony’s Roasted Garlic and Herb Injectable Marinade and butter in a medium sauce pan and warm until butter is melted.
- Rub hens with oil all over.
- Rub hens with Tony’s Pepper Sauce.
- Combine Tony’s Original Creole Seasoning, curry powder and smoked paprika in a small bowl.
- Season each hen with seasoning mixture.
- Remove butter mixture from store and let cool.
- Inject breast, thighs and legs with butter mixture.
- Wrap hens and all juices in a plastic sealed bag and store for three days.
- After day three, remove hens from bag and heat oil to 375°F.
- Fry hens for 13 minutes or until internal temperature reaches 165°F.
- Remove hens from fryer and drain. Enjoy!
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