Categories: Chicken

Ingredients

• 1 cup buttermilk
• 3 tbsp. Tabasco sauce
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 2 Cornish game hens (18 oz. each), trimmed, backbone and wings remove and discarded, then quartered to make 8 pieces
• 1 cup all-purpose flour
• 1 tbsp. paprika
• 1 tbsp. garlic powder
• 1 tbsp. kosher salt
• 1 cup peanut oil
• Grilled Texas Toast

Directions

1. Whisk together buttermilk, Tabasco, 1 tsp. salt and pepper in a large bowl.

2. Add hen pieces, tossing to coat; marinate at least 30 minutes, or up to overnight.

3. Combine flour, paprika, garlic powder, and 1 tbsp. salt in a shallow dish. Remove hen pieces from marinade, allowing excess to drip off; dredge in seasoned flour.

4. Heat oil in a 12-inch cast-iron skillet over medium-high to 360.

5. Add hen pieces, skin sides down, reduce heat to medium and fry until skin is brown and crispy, 3-4 minutes. Flip hen pieces, reduce heat to medium-low, and fry until a thermometer reaches 165, 6-10 minutes more. Transfer game hens to a paper towel-lined baking sheet. Serve fried game hens on Texas toast and drizzle with Honey Hot Sauce.

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