Go Back
–+ servings

Southern Fried Cornish Hens – A Soul Food Classic

This Southern Fried Cornish Hens recipe delivers the perfect balance of crispy skin and juicy meat, infused with a flavorful buttermilk brine.
The result is a mouthwatering blend of white and dark meat, coated in a well-seasoned crust that embodies the essence of soul food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Brining Time 1 day
Course Main Dish
Cuisine Southern
Servings 4

Ingredients
  

For the Chicken and Brine:

  • 1 quart buttermilk
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons poultry seasoning
  • 2 tablespoons paprika
  • 3 tablespoons hot sauce
  • 4 Cornish hens split in half lengthwise
  • Peanut oil as needed for frying

For the Dry Ingredients:

  • 4 cups all-purpose flour
  • 5 tablespoons salt
  • 4 tablespoons freshly ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon poultry seasoning

Instructions
 

  • Prepare the Brine: In a large mixing bowl, whisk together buttermilk, salt, black pepper, garlic powder, poultry seasoning, paprika, and hot sauce until well combined.
  • Brine the Hens: Place the Cornish hen halves in a resealable plastic bag and pour in the buttermilk mixture. Seal the bag, ensuring the brine coats all pieces evenly. Refrigerate for at least 3 hours or up to 24 hours for the best flavor.
  • Heat the Oil: In a deep pan or fryer, heat peanut oil to 325°F using a deep-fry thermometer to ensure accurate temperature control.
  • Prepare the Flour Mixture: In a large dish, combine flour, salt, black pepper, paprika, garlic powder, cayenne, and poultry seasoning. Mix well to distribute the seasonings evenly.
  • Dredge the Chicken: Remove one hen piece at a time from the brine, allowing excess liquid to drip off. Coat the hen thoroughly in the flour mixture, pressing the flour into the skin to ensure a crispy crust.
  • Fry in Batches: Carefully lower two pieces into the hot oil at a time. Fry for 12 to 15 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 165°F.
  • Drain and Serve: Remove the fried hens from the oil and let them drain on a wire rack or paper towels for 5 minutes before serving. Enjoy while hot!

Notes

  • Brining longer enhances flavor and tenderness. Overnight brining results in juicier meat.
  • For extra crunch, double coat: After the first flour dredge, dip the chicken back in buttermilk and recoat in flour.
  • Keep oil temperature steady: If frying multiple batches, monitor the oil temperature to maintain crispiness.
  • Serving suggestion: Pair with collard greens, mac and cheese, or cornbread for a full soul food feast.
Keyword buttermilk fried chicken, crispy fried Cornish hen, deep-fried Cornish game hen, soul food, soul food chicken recipe
Tried this recipe?Let us know how it was!