ETL: Tony Chachere's Fried Chicken Littles
Bob and Kaci chat with Chef Gaye Sandoz, Corporate Chef for Tony Chachere's Creole Foods.
Fried Chicken Littles
Cornish Hens are small but take a short time to cook but are BIG on Flavor.
3 whole Cornish Hens
12 ounces Tony Chachere’s Jalepeno Butter Injectable Marinade
Tony Chachere’s Bold or Original Creole Seasoning
Heat oil to 350 degrees. Prepare Cornish hens while oil is heating. Remove giblets and rinse Cornish Hens with warm water. Drain cavity completely. While oil is heating, inject hen with marinade using ½ ounce in each breast, ½ ounce into each leg and thigh. Rub seasoning on the outside. Place hens in baket or slowly drop into oil. Maintain temperatrure at 325 degrees. Fry for 10 minutes per pound of meat. Remove basket and place on paper towels to drain. Serves 6 (or 3 hungry people)
Call 888-827-3653 (888/8CREOLE) to get "The Basics of Creole Cooking" for free.