This is another of the recipes included in the Perdue Cornish Hen packages that people have requested from Frank dozens and dozens of times over the years. I’m including the recipe exactly as it originally appeared, but you may want to substitute fresh garlic (1 clove), fresh onion (1 tablespoon, finely chopped), and fresh celery (2 tablespoons, finely chopped), for the garlic powder, onion salt, and celery salt. If you make these substitutions, be sure to add salt to taste afterwards.
2 fresh Cornish game hens
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper or black pepper
1 cup vegetable oil or as needed
1 cup bottled garlic cheese dressing
Cut hens into serving pieces. Combine dry spices and toss hens in spices to coat evenly. Heat oil in large skillet over medium heat and fry Cornish pieces about 8 minutes on each side until tender and golden. Remove and drain on paper towels. Arrange on a serving dish. Cover and refrigerate overnight. To serve, dip Cornish pieces into bottled dressing. Serve at room temperature.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission