Crispy Buttermilk-Brined Deep Fried Cornish Hens

Crispy Buttermilk-Brined Fried Cornish Hen with Juicy, Tender Meat and Warm, Spiced Crust

Yo my flavor peeps—we're servin’ up buttermilk-brined, deep-fried Cornish hen so fine it struts to its own beat. Video included in recipe card.

This ain't your average bird—this is Cornish game hen, small in size but big on attitude, brined overnight in tangy buttermilk spiked with fresh herbs to keep it juicy, tender, and full of flavor.

Then it’s hit with a warm spice rub that I spent refining via countless recipe testing. Some of the key spices that emerged from the testing include—cinnamon, chili powder, allspice, smoked paprika, and garlic powder—a blend that adds heat, depth, and just enough sweet to make it sing.

Once that oil’s hot and ready, she takes a dive, frying up crisp and golden in under 15 minutes, with skin that shatters like a hi-hat and meat that stays buttery-soft.

Beats and Eats (music to pair with fried cornish game hens)

That song? It’s the perfect pairing—funky, confident, and smooth, with a beat that keeps you moving while you’re flipping birds and frying love into every bite.

The song’s synth-driven swagger mirrors the contrast in the dish: crispy skin meets tender, buttermilk-brined meat, while that rich spice rub (cinnamon, chili powder, allspice) adds heat and sweetness in perfect sync.

“Automatic” feels like a perfectly calibrated groove—every note where it should be. And this fried Cornish hen? It’s the culinary equivalent—tight, flavorful, no wasted motion, and all satisfaction. It's a full-body vibe, from the first crunch to the final bite.

Can’t find Cornish hens for your fried chicken? Bone-in chicken thighs will still get you to flavor church in your deep fryer.

Serve this bird with hot honey buttermilk biscuits, tangy collard greens slaw, or New Orleans style red beans and rice for a full plate.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Fried Cornish Hen

Fried Cornish hen recipe featuring a whole Cornish hen marinated, well seasoned and deep fried to a fine crispiness and great flavor.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Course: Main Course

Cuisine: southern

Servings: 2 people

Calories: 929kcal

Author: Marwin Brown

Equipment

• ▢
  fryer

Ingredients

For Marinade

• ▢ 1 pint Buttermilk
• ▢ 1 bunch Fresh cilantro roughly chopped
• ▢ 1 bunch Fresh parsley roughly chopped
• ▢ 1 tablespoon kosher salt
• ▢ 1 tablespoon vodka

For Dredge

• ▢ ½ cup all purpose flour
• ▢ ½ cup corn starch
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 tablespoon Chile powder
• ▢ 1 tablespoon brown sugar
• ▢ ½ tablespoon allspice
• ▢ ½ tablespoon black pepper
• ▢ ½ tablespoon garlic powder
• ▢ ½ tablespoon kosher salt
• ▢ ½ tablespoon smoked paprika

For Frying

• ▢ 1 lb cornish hen
• ▢ Vegetable oil

Instructions

Marinade Instructions

• Blend buttermilk and herbs in a blended.
• Place cornish hen in an extra large ziplock bag and add marinade. Let marinate in the refrigerator for at least 8 hours, preferably overnight

Spice Rub Instructions

• Mix all ingredients in a mixing bowl and reserve.

Frying Instructions

• Remove hen from refrigerator and let reach room temperature
• Add oil to the fryer. Be sure not to fill it too high as the hen will take up much space so you’ll need to leave room to prevent overflow. Bring fryer to 350 degrees
• Mix in about a ⅓ of the spice rub with the flour and corn starch.
• Dredge the hen in the flour mixture and then using long tongs slowly add the chicken to the hot oil. If it looks like you’re at risk of overflow, stop at this point, remove the chicken, let the oil cool and remove oil as needed.
• Fry the hen for 20-25 minutes. Check for doneness using a meat thermometer. Place the thermometer into the thigh to check for doneness. You’re good to go at 165 degrees.
• Remove the hen and place on a cooling rack and let rest 5-10 minutes.
• Cut into quarters and serve.

Video

Notes

For cleaner taste with that golden color use peanut oil instead of vegetable. It’s more expensive, but you can use it to fry multiple times before changing the oil.

The spice rub cause for Chile powder. If you have access to a specific Chile like ancho use it instead of the blends.

When dredging the hen, make sure you get into all the nooks and crannies so the bird is well covered

Adding vodka to the marinade helps for evaporation during frying which adds to the crisp.

Be generous with the salt in the marinade to help flavor the inside of the chicken.

If your fryer is not big enough to submerge the entire hen at once then either cut the hen in half and fry or cook one side at a time using tongues to flip the bird.

For gluten-free version swap the all-purpose flour with brown rice flour. The absence of gluten actually adds more crunch to this recipe so it's an added bonus.

Nutrition

Calories: 929kcal | Carbohydrates: 82g | Protein: 52g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 255mg | Sodium: 5712mg | Potassium: 1234mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5355IU | Vitamin C: 40.7mg | Calcium: 405mg | Iron: 6.9mg

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