Ingredients
Cornish game hens (we used 2)
a lot of canola oil
tongs galore
There is nothing more harrowing than trying to deep fry Cornish game hens. First thaw the suckers. Then wash them off with water and pat as completely dry as you can, inside and out. Let them sit out for an hour (yes, really). Toward the end of the hour, begin to heat the oil to 350 degrees. You want 1) enough oil to come up about 2-3 inches from the bottom of the pot and 2) not enough oil that it will bubble over when you put the chicken in.
Oil heated, add the chicken. Use tongs or something. Two pair make it easier. Cook it until it's golden brown, turning occasionally to get all the sides. It'll take about 12 minutes. I recommend trying to let it sit for at least 4 minutes on each side without messing with it too much.
Pull the thing out and place it on a wire rack to drain the oil out. Pat dry if need be. Now is a good time to start scrubbing the grease off of everything in your kitchen.
Thoughts: in a word, terrifying. Otherwise, I have to say that while it turned out OK, I wouldn't deep fry again. The done-ness was great, and it was NOT dry at all, but neither was it really flavorful. Next time we try to make it we'll rub it down with herbs and bake it. Advantage to that approach is you don't have to risk horrendous disfigurement or death to eat a chicken.
Disaster Index: 2/10
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