RECIPE # 4927 - DEEP FRIED CORNISH HENS, Monday, December 3, 20 - | Nashville News, Weather & Sports

RECIPE # 4927 - DEEP FRIED CORNISH HENS, Monday, December 3, 2012

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2 Cornish hens (1-2 lbs each)

Vegetable or peanut oil (enough to fill half of stockpot)

3 T seasoning salt


  1. You can use up to a tall narrow 10qt pot or more, just as long as the oil completely covers the hens.  Don't fill your stockpot more than half full with oil, to allow for the boiling up when the hens are added.  Be sure the hens are at room temperature so the fat temperature doesn't drop drastically from the shock of an ice-cold bird.
  2. Rinse the hens and pat completely dry, inside and out, with paper towels. Season with seasoning salt all over, including inside cavity of bird.  Let stand at room temperature for 1 hour.   DO NOT LEAVE THEM SITTING FOR MORE THAN 1 HOUR.
  3. Heat oil to 375 degrees.
  4. When the oil reaches 375 degrees hold the hen by the legs and slowly lower it into the hot oil.  This should be done slowly and completely submerge the hen in the oil.  Do the second the same way. 
  5. Move the hens around making sure all sides are cooking evenly.  Cook hens completely in 25 minutes or less. They should be a light golden brown.
  6. Drain and cut in half and enjoy!




2 T extra virgin olive oil

2 c diagonally sliced fresh green beans

1 t seasoning salt

1/3 c shallots

1/4 c slivered almonds


  1. Heat the olive oil, shallots and seasoning in a skillet over medium-high heat. Add the green beans.  Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
  2. Add almonds. Serve hot.

*NOTE:  You can drizzle a bit of teriyaki sauce over them! Yum

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