Southern Fried Spatchcocked Cornish Hen Recipe
We all have had fried chicken and deep fried turkeys has become the thing to do lately (regardless of how many fires have forever ruined Thanksgiving). What about the “little people” of the chicken world, the Cornish Game Hen? A few months ago I began wondering ,why don’t people fry these little guys? I understand I am not charting new territory and I know there are other people that marvel at all the things you can toss in hot grease but I just had never seen it done before. Spatchcock is a term that is said to have origins in 18th century Ireland and basically means “to butterfly”. You are essentially cutting the back and breastbones from the bird so it can lay flat. This process makes it fast and easy to fry or grill the bird.
Toriano Fredericks http://thedish22.wordpress.com/
- 1 cornish hen
- 1/2 cup of Frank’s Hotsauce
- 3/4 cup flour
- 1/2 tablespoon Tony Chacher’s Creole Seasoning or your favorite Cajun seasoning
- 1/2 tablespoon garlic salt
- ground black pepper
- vegetable oil
- Spatchcock the hen as per video and place the hen in a plastic zip-lock bag. http://www.youtube.com/watch?v=GGKLtbiUflk
- Pour the hotsauce into the bag and let sit refrigerated for 1hr – overnight.
- Heat enough oil in a large, heavy pan to cover half the hen to 350 F. Leave sufficient room so the oil does not overflow the top of the pan.
- Mix flour and seasonings in a large tray. Use tongs to take the hen from the plastic bag and let excess sauce drain. Dredge both sides of the hen in the flour mixture then shake off excess flour.
- Gently lower the hen into the oil and cook until golden brown (approx 7-10minutes) then use tongs to turn the hen over to cook exposed side
- When the skin has reached a golden brown color remove from oil and let drain on paper towels for a few moments then enjoy
Member recipes are not tested by the CHOW food team.