Cornish hens are a very traditional dish during the season of Lent. My MaMaw deep fried the hens similar to the same way you would prepare and deep fry a chicken with a couple of ole girl special hits and spices.  This is an intimate meal that I am going to make for that special man.


2 (1 1/2 lb) cornish game hens, 2 1/2 cups buttermilk, 1 1/2 tablespoons minced garlic, 1 tablespoon dried thyme, 1 tablespoon chicken bouillon, 1/2 tablespoon black pepper, 1 tablespoon sugar, 1 tablespoon sage, 2 teaspoons cayenne, 1 cup self-rising flour, 1/2 cup cornstarch and 4 cups peanut oil.

Clean the hens, make sure you remove the giblets and all the visible fat.  In a large storage bag pour in the buttermilk, garlic, thyme, bouillon, pepper, sugar, sage, and cayenne.  Shake it up to ensure everything is combined.  Add the hen to the bag and store, in the refrigerator, for at least 4 hours. Remove the chicken from the bag drain and pat them dry with a paper towel.  Reseason the hens with salt and pepper.  In a bag combine the flour and cornstarch.  Dump the hens in the flour mixture the flour, shake and coat them lightly for frying. In a heavy deep dutch oven add the peanut oil. Bring the oil up to 325 degrees. Drop the hens in one at a time. Fry to crispy and golden brown on all sides. Remove from the oven and drain on a wire rack.

Now it is time to make the plates:  stuff the hen cavity with dirty rice.  Sides include sauteed mustard and cabbage in bacon fat, add okra the last  5minutes, top with pork gratons (cracklins), candied yams, sparkling tangerine champagne, pineapple upside down cake for dessert and coffee.

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