CRISPY ROCK CORNISH HEN WITH HONEY MUSTARD SAUCE
Tenderize the chicken: In a bowl, mix chicken with buttermilk. Refrigerate for 6 hours or over night. Drain chicken. You can even reserve the buttermilk and use it instead of the milk in the egg wash.
Spice it up by serving with sambal oelek or sriracha hot sauce.
- 2 Exceldor Rock Cornish Hens, about 1.63 lb. (0.74 kg) each, cut into 9 pieces
- 1 egg, beaten
- ½ cup (125 ml) milk
- Peanut or canola oil for frying
- 3 cups (750 ml) flour
- 1 tbsp. (15 ml) paprika
- 1 tbsp. (15 ml) onion powder
- 1 tbsp. (15 ml) garlic powder
- 1 tsp. (5 ml) salt
- 1 tsp. (5 ml) ground pepper
- ½ tsp. (2 ml) cayenne pepper
SAUCE MIEL ET MOUTARDE
- ½ cup (125 ml) whole grain or Dijon mustard
- ¼ cup (60 ml) honey
Click the steps to erase them.
- Cut the chicken into 9 pieces: Start by cutting the point of the breasts, then split the remaining breast meat for 3 pieces of roughly equal size. Next, split each leg into thigh and drumstick for 4 pieces. Lastly, cut the wings for 2 pieces.
- Preheat oil in fryer to 325°F (165°C). Line a baking sheet with paper towel.
- In a bowl, mix all seasoned flour ingredients. Set aside. In another bowl, mix egg and milk. Set aside. Gently coat chicken pieces with seasoned flour. Dip them in the beaten egg and milk mixture and coat with flour again. Set aside on a plate.
- Fry 4 or 5 pieces of chicken at a time for about 12 minutes or until a thermometer inserted in the center of a piece reads 180°F (82°C). Place on paper towel to remove excess grease.
- Mix the mustard and honey.
- Let cool and serve with coleslaw and honey mustard sauce