Ingredients
- 2 Cornish hens any weight
- 3 cups buttermilk
- 2 tsp salt plus more for seasoning
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper or more to taste
- 1/2 tsp cumin
- 2 tbsp lime juice
- 1 lemon cut into fourths
- 2 tbsp butter melted
- 1 pinch pepper to taste
- 12 oz baby potatoes optional
Recipe Description
Cornish hens cooked to tender perfection, all thanks to an extremely flavorful buttermilk brine. It’s the perfect dinner for two! The only tip I have for this recipe is that you should use real-deal buttermilk, purchased from the store. The first time I made this I tried using “homemade” buttermilk, where you add a 1 tablespoon of lemon juice (or vinegar) per cup of whole milk and let it sit to curdle, but the end result was nowhere near as good as using the store-bought buttermilk. The true buttermilk was far more creamy, making an ideal base for holding all the spices, and did a far better job of prepping the meat for cooking.
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