Deep-Fried Cornish Game Hens
- 30m Prep Time
- 30m Cook Time
- 5h Ready In
Deep-fried Cornish game hens are brined for moisture and flavor, then coated with a garlic-herb rub and self-rising flour before frying until golden. Perfect for smaller holiday gatherings.
Ingredients
- 946 ml cold water
- 29.6 ml sugar
- 14.8 ml kosher salt
- 2 Cornish game hens cleaned
- 5 garlic cloves
- 2 sprig fresh marjoram leaves stripped
- 1 pack fresh poultry blend herbs (rosemary, thyme, and sage)
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml cayenne pepper
- 237 ml self-rising flour
- 1.18 L peanut oil or vegetable oil
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 614 mg
- Iron: 8.9 mg
- Magnesium: 366 mg
- Phosphorus: 1183 mg
- Potassium: 2222 mg
- Zinc: 6.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 946 ml cold water
- 29.6 ml sugar
- 14.8 ml kosher salt
- 5 garlic cloves
- 1 pack fresh poultry blend herbs (rosemary, thyme, and sage)
- 9.86 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml cayenne pepper
- 237 ml self-rising flour
- 1.18 L peanut oil or vegetable oil
Prepare
- 2 Cornish game hens, cleaned
- 2 sprig fresh marjoram, leaves stripped
Let's Cook
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Step 1.
In a large mixing bowl, combine 4 cups cold water, 2 tablespoons sugar, and 1 tablespoon kosher salt. Stir until the sugar and salt dissolve completely. Place the 2 Cornish game hens in the brine, cover the bowl, and refrigerate for 4 hours or up to overnight.
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Step 2.
Remove the hens from the brine and pat them dry with paper towels. Using kitchen shears, cut out the backbones from each hen. Set the hens aside.
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Step 3.
Using a mortar and pestle or a mini food processor, grind 5 garlic cloves, the leaves from 2 sprigs of fresh marjoram, and the contents of a 0.5-ounce package of fresh poultry blend herbs (rosemary, thyme, and sage) into a paste. Rub the paste all over the hens, then season them with 2 teaspoons kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cayenne pepper.
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Step 4.
Place 1 cup self-rising flour in a large paper or plastic bag. Working with one hen at a time, add a hen to the bag and shake until it is coated all over with flour. Remove the hen from the bag and let it sit on a plate for 10 minutes. Repeat with the second hen.
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Step 5.
Pour 5 cups peanut oil or vegetable oil into a deep fryer or large pot and heat it to 360°F (182°C). Use a deep-fry thermometer to monitor the temperature.
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Step 6.
Fry 1 hen at a time, flipping once halfway through, until the outside is golden brown and there is no blood when you pierce down to the bone, about 15 minutes. Carefully remove the hen from the oil using tongs or a slotted spoon and transfer it to a wire rack to drain and rest for a few minutes before slicing. Repeat with the second hen. Serve with your choice of sides.