Deep-Fried Cornish Game Hen Recipe

Pour the shortening or oil into a deep, heavy pot. Warm it over medium-high heat to about 350–360°F (175–180°C); if it starts smoking, lower the heat a bit.

Pat the Cornish hen very dry with paper towels. Season all over with salt and pepper, rubbing gently so it sticks evenly.

Carefully lower the hen into the hot oil. Don’t overcrowd the pot—steady heat helps it brown evenly. Fry, turning occasionally, until it’s a deep golden color.

Make sure the juices run clear at the thickest part of the thigh. For accuracy, check that the internal temperature reaches 165°F (74°C).

Lift the hen out with a slotted spoon or spider and set it on a rack or paper towels. Rest for 5 minutes, then serve with lemon wedges; add a little extra pepper if you like.