cornish chicken recipe
The Best cornish chicken recipe
This recipe works for all kinds of occasions—whether you’re serving it at a family dinner, a casual get-together, or just making a quick weeknight meal. It’s versatile enough to pair with whatever sides you have on hand, whether it’s roasted potatoes, a fresh salad, or even just a simple green bean casserole. And because it’s baked, it’s easy to prep ahead of time, so you can spend less energy in the kitchen and more time enjoying the meal. Plus, the Cornish game hen is a great way to introduce kids to different proteins they might not otherwise try—it’s flavorful but not overpowering, and it’s always a crowd-pleaser.
Crispy Cornish Chicken with Homemade Cornbread
A delightful twist on classic Cornish chicken, featuring tender chicken thighs glazed in a tangy tomato sauce and served with a soft, slightly sweet cornbread. Perfect for a cozy weeknight dinner.
🥘Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 egg
- 1 cup milk
- 2 tbsp olive oil
- 1 cup tomato sauce
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 cup chicken broth
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 400°F. In a shallow dish, combine flour, salt, and pepper. Dip each chicken thigh in the egg, then coat thoroughly in the flour mixture. Set aside. -
2
Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs for 5–6 minutes per side until golden brown. Remove and set aside. -
3
In the same skillet, reduce heat to medium and add tomato sauce, honey, Dijon mustard, smoked paprika, thyme, and chicken broth. Simmer for 5 minutes until slightly thickened. -
4
Preheat oven to 375°F. Place chicken thighs on a baking sheet and pour the tomato glaze over them. Bake for 20–25 minutes, basting occasionally with the sauce, until the chicken is cooked through and glaze is bubbly. -
5
While the chicken bakes, mix flour, baking powder, salt, sugar, egg, buttermilk, and melted butter in a bowl until smooth. Pour into a greased 8×8-inch baking dish. -
6
Bake cornbread for 20–25 minutes, or until a toothpick inserted comes out clean. Serve warm with the Cornish chicken.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Pastry brush
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Cornish Chicken with Homemade Cornbread Works
❓ Frequently Asked Questions About Crispy Cornish Chicken with Cornbread
What’s the best way to ensure the chicken stays juicy?
The secret is to avoid overcooking. Pat the chicken dry with paper towels before seasoning, then sear it in a hot pan with a little oil until the outside is crispy but the inside is still slightly pink in the center. Rest it for 5 minutes after cooking—this helps redistribute the juices.
Can I substitute chicken thighs for breasts?
Yes! Chicken thighs hold up better to browning and stay juicier. If you prefer a lighter texture, use a mix of thighs and breasts, but keep the cooking time slightly shorter (about 1–2 minutes less) since thighs take longer to cook through.
How do I adjust the recipe for larger or smaller servings?
For more chicken, increase the quantity proportionally—each serving typically needs about 4–5 ounces of meat. For smaller portions, reduce the oil slightly and cook the chicken in batches to avoid overcrowding the pan, which can steam it instead of searing it.
What if I don’t have a baking dish?
No problem! You can bake the cornish chicken in a single sheet pan or even a large oven-safe skillet. Just place the chicken on a lined tray or parchment paper, and follow the same baking time. For extra crispiness, broil the top for 1–2 minutes at the end if the edges aren’t golden.
