* 1 quart buttermilk

* 1 tablespoon Old Bay Seasoning

* 1 tablespoon fine sea salt

* 1 tablespoon garlic powder

* 1 tablespoon onion powder

* 1/4 cup sliced shallots


1. One or 2 days in advance, combine the buttermilk, Old Bay Seasoning, salt, garlic powder, onion powder and shallots in a bowl.

2. Whisk until smooth.



* 4 Cornish hens, each cut into 8 pieces

* 4 quarts corn oil

* 3 cups all-purpose flour

* 1 tablespoon Old Bay Seasoning

* 1 tablespoon fine sea salt

* 1 tablespoon garlic powder

* 1 tablespoon onion powder

* Sea salt, to taste

* Cole Slaw, buttermilk biscuits and hot sauce, for serving


1. Add the Cornish hens to marinade and toss to coat.

2. Cover and chill for at least 24 hours and up to two days.

3. Combine the flour and spices in a large paper bag.

4. Meanwhile, pour the oil into an 8-quart Dutch oven and heat, over medium-high heat, until a deep-fry thermometer reads 325°F.

5. Remove the Cornish hen pieces from the buttermilk marinate and drain the excess liquid.

6. Working with 8 pieces at a time, transfer to the bag of flour and shake until coated.

7. Remove the pieces from the bag and transfer to the preheated frying oil.

8. Fry until golden brown, about 8 minutes.

9. Remove the chicken from the oil and drain on paper towels.

10. Sprinkle with salt.

11. Repeat until all of the Cornish hen pieces are fried.

12. Serve with cole slaw, buttermilk biscuits, and hot sauce.

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.

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