Deep Fried Cornish Hens for Man Food Mondays




Deep Fryer


  1. Un-wrap the Cornish hens and thaw in the refrigerator over night.
  2. Take 2 cups of water and bring it to a boil. Stir in the salt and oregano. Then, place it in the refrigerator to cool.
  3. When the Cornish hens have thawed, remove them from the water and place them in a clean pot with the brine mixture. Add enough water to cover the Cornish hens.
  4. Return to the refrigerator for 2 hours. Use a plate to hold the hens under if necessary.
  5. While the hens are in the brine setup your fryer. Depending on the diameter of your pot, it should take around 1 1/2 gallons of oil. You can determine this more accurately by placing the hens in the cooking pot and pouring in enough water to cover the hens by 2 inches. Mark the pot and remove the hens to the brine.
  6. Remove the hens from the brine and pat dry inside and out. Place on a rack and allow to air dry before seasoning about 30 minutes.
  7. ALWAYS add oil to the pot while the burner is not lit.
  8. Make sure your pot is totally dry before heating up the oil and that the hens are also dry, hot oil does not like water.
  9. Coat the hens with canola oil/peanut oil and season with the black pepper and garlic top an bottom
  10. Coat each hen with the yellow mustard making sure to get it into the joints.
  11. Add the oil to the cook pot if you have not already done so, light the burner and bring the oil temperature up to 350°.
  12. Once the cooking temperature is reached turn off the burner to add the hen, cook one at the time. Re light the burner and cook for around 7 to 10minutes each. it will be done when the temperature measured at the thigh is 170°. Remove from oil and drain then wrap in foil and place in the oven at 200 to keep warm while the remainder are cooked. IF your pot is large enough you may cook more than one at a time but allow about 1 to 2 inches between them.

Courses Entree

Cuisine American

Recipe by From Calculu∫ to Cupcake∫ at