Fried Cornish Game Hen with Black Garlic BBQ

Winner winner chicken dinner! American-style fried chicken is more than a comfort food staple—it’s a culinary icon with deep roots in regional cooking, family traditions, and crave-worthy technique. Known for an addictive crunch and juicy, well-seasoned meat, great fried chicken relies on a few key principles: a proper buttermilk brine, a balanced dredge of flour and cornstarch, and smart frying practices. Considering these elements, we can help unlock consistently tender, golden-brown fried chicken every time. 

We decided to change it up by making the dish with Cornish game hen, a small, young chicken that is prized for its tender meat and individual serving size. Despite the name, it is not a game bird but a hybrid chicken, typically a cross between the Cornish and White Plymouth Rock breeds. 

Cornish game hens are usually harvested at four to six weeks old and weigh about one to two pounds each, making them ideal for roasting or grilling whole. Their mild flavor and delicate texture allow them to take well to marinades, herbs, and spices, while their compact size makes them a popular choice for elegant presentations and portion-controlled meals. Regular chicken works for this recipe too!

What Defines American-Style Fried Chicken

American fried chicken is typically bone-in chicken pieces that are seasoned, coated, and deep-fried until crisp. Unlike some international versions that lean heavily on spices or batters, American-style fried chicken emphasizes texture contrast: a crunchy exterior surrounding moist, flavorful meat. We season ours with salt, garlic powder, smoked paprika, sugar, and MSG before being fried in neutral oil neutral flavor and high smoke point.

Why Buttermilk Brining Makes Chicken More Tender

One of the most important steps in classic fried chicken is soaking the chicken in buttermilk. Buttermilk brining improves both flavor and texture thanks to its mild acidity and enzymes. The lactic acid in buttermilk gently breaks down proteins in the chicken without turning the meat mushy, resulting in a more tender bite. At the same time, the thick consistency of buttermilk clings to the chicken, helping seasonings adhere and creating a better surface for the dredge.

Buttermilk also adds subtle tang, balancing the richness of the fried crust. For best results, chicken should marinate in seasoned buttermilk for at least 4 hours, or ideally overnight, to fully penetrate the meat.

Why Cornstarch and Wheat Flour Make the Best Dredge

A combination of cornstarch and wheat flour is key to achieving ultra-crispy fried chicken. Wheat flour provides structure and browning due to its protein and starch content, while cornstarch reduces gluten formation and absorbs moisture more efficiently. This blend creates a lighter, crunchier crust that stays crisp longer after frying. Cornstarch also helps form those coveted craggy bits and flakes on the surface of fried chicken. 

Fried Chicken Frying Best Practices

Temperature control is critical when frying chicken. Oil should be heated to around 325–350°F. Too hot, and the coating burns before the chicken cooks through; too cool, and the crust absorbs excess oil, becoming greasy. Use a thermometer to monitor oil temperature and fry in small batches to avoid crowding the pan.

Choose oils with a high smoke point, such as peanut oil, vegetable oil, or shortening. Bone-in chicken benefits from frying until golden, then finishing at a slightly lower temperature to ensure doneness without over-browning. Always let fried chicken rest on a wire rack instead of paper towels to preserve crispness.

The Best Dip

Good fried chicken can usually stand alone, but having a good dip can make a big difference. Enter: black garlic BBQ sauce. Black garlic is fresh garlic that has been slowly aged under controlled heat and humidity until the cloves turn soft, dark, and intensely flavorful. This process triggers the Maillard reaction, transforming garlic’s sharp bite into a complex, sweet-savory profile with notes of molasses, balsamic vinegar, caramel, and umami-rich soy. 

These qualities make black garlic an excellent base for barbecue sauce: its natural sweetness balances smoke and acidity, its deep umami enhances mild meats, and its smooth, paste-like texture blends seamlessly into sauces without harshness. The result is a rich, layered BBQ sauce that adds depth and sophistication while still delivering the comforting flavors people expect from classic barbecue.

Put it all together, and you have a winner of a dinner! Try it out.

Fried Cornish Game Hen with Black Garlic BBQ

Cornish game hen might sound fancy, but it’s basically a smaller, tender chicken! Their flavor is kicked up to another level being quartered, buttermilk-brined, dredged, and deep-fried to perfection. Don't skip the tangy and savory black garlic BBQ dipping sauce!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 1-½ hours

Cook Time: 45 minutes

Servings: 

Black Garlic BBQ Sauce

• 1 cup ketchup

• 4 tablespoons pureed or mashed black garlic

• 1 tablespoon brown sugar

• 1 tablespoon white vinegar

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon kosher salt

• ½ teaspoon black pepper, freshly cracked

Hens and Marinade: 

• 2 whole Cornish game hens, split into quarters (~4 pounds)

• 2 cups buttermilk

• 2 tablespoons kosher salt

• 1 tablespoon garlic powder

• 1 tablespoon smoked paprika

• 2 teaspoons granulated sugar

• 2 teaspoons MSG 

Dredge and Fry:

• 2-½ cups all-purpose flour

• ½ cup cornstarch 

• 1 tablespoon kosher salt

• 1 teaspoon MSG 

• 1 teaspoon cayenne powder

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 2 teaspoons freshly cracked black pepper

• 3-½ quarts vegetable oil or avocado oil, for frying

Directions:

1. BBQ SAUCE. In a small mixing bowl or bullet blender, add ketchup, pureed or mashed black garlic, brown sugar, white vinegar, garlic powder, onion powder, kosher salt, and black pepper. Mix well or blend to combine. Set the BBQ sauce aside. 

2. QUARTER BIRD. Using your Forge To Table Titanium 7-in-1 Cooking Shears, cut along the backbone of the cornish game hen. Follow the other side to completely remove the backbone (save this for making homemade bone broth!). Lay the hen breast-side up, and using your hands, gently press down to flatten it out. Using your Forge To Table Honesuki Utility Knife, slice down through the breast to separate into two halves. Find the small piece of skin that attaches the leg to the breast, and cut it to divide the hen into four quarters. Remove the wing tip from the breast, if desired. Repeat with the other cornish game hen.

3. BRINE. In a large mixing bowl, combine the buttermilk, salt, garlic powder, smoked paprika, sugar, and MSG. Whisk together until thoroughly combined. Submerge the hen quarters, ensuring every piece is touching the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, ideally overnight and up to 2 days. The longer the marinade, the better the flavor!

4. BATTER. Prepare the dredge in a large mixing bowl by whisking together the flour, cornstarch, salt, MSG, cayenne, garlic powder, onion powder, and black pepper. Remove the hen quarters from the marinade onto a plate. Add ⅓ cup of the flour mixture to the marinade and whisk until thoroughly combined into a batter. Dip fingers in thickened marinade and add a few drops to the dry mix for some extra pockets of surface area. 

5. DREDGE. One at a time, dip the hen quarters into the batter and then into the dry dredge, pressing to adhere the dry bits to the cornish game hen. Ensure there are no bald spots. Repeat with all the pieces of cornish game hen, setting them to the side on a baking sheet as they are completed. 

6. FRY. In a large 7-quart heavy-bottomed saucepot or Dutch oven, add oil and heat over medium heat to 350°F. In batches, fry 2-3 pieces of the cornish game hen at a time, making sure the pot isn’t overcrowded or boiling over with oil. Use the heat to maintain a temperature of 325-350°F. Deep fry until a deep golden brown color and a thermometer reads 165°F, about 12-18 minutes. Remove the hen quarters and drain over a wire rack set on a baking sheet or plates with paper towels. Repeat with the remaining cornish game hen pieces.

7. SERVE. Allow to cool for 2-3 minutes. Serve with black garlic BBQ sauce, and your favorite accompaniments. Enjoy!

Chef’s Notes:

• Thin out the BBQ sauce with a splash of water or chicken stock if you want it a thinner consistency. Adjust salt accordingly. 

• You can make this recipe with whole quail as well. 

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