1/2 tablespoon Tony Chacher’s Creole Seasoning or your favorite Cajun seasoning
1/2 tablespoon garlic salt
ground black pepper
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.