Crispy rock cornish hen with honey mustard sauce

Ingredients

• 2 Exceldor Rock Cornish Hens, about 1.63 lb. (0.74 kg) each, cut into 9 pieces
• ½ cup (125 ml) milk
• 1 egg, beaten
• Peanut or canola oil for frying
• Seasoned flour
• 3 cups (750 ml) flour
• 1 tbsp. (15 ml) paprika
• 1 tbsp. (15 ml) onion powder
• 1 tbsp. (15 ml) garlic powder
• 1 tsp. (5 ml) salt
• 1 tsp. (5 ml) ground pepper
• ½ tsp. (2 ml) cayenne pepper
• Honey mustard sauce
• ½ cup (125 ml) whole grain or Dijon mustard
• ¼ cup (60 ml) honey

Preparation

1. CUT THE CHICKEN INTO 9 PIECES:
2. Start by cutting the point of the breasts, then split the
3. remaining breast meat for 3 pieces of roughly equal size.
4. Next, split each leg into thigh and drumstick for 4 pieces.
5. Lastly, cut the wings for 2 pieces.
6. SEASON, FLOUR, REPEAT!
7. In a bowl, mix all seasoned flour ingredients.
8. Set aside. In another bowl, mix egg and milk. Set aside.
9. Gently coat chicken pieces with seasoned flour.
10. Dip them in the beaten egg and milk mixture
11. and coat with flour again.
12. Set aside on a plate.
13. PLATE IT!
14. Let cool and serve with coleslaw
15. and honey mustard sauce.
16. Preheat oil in fryer to 325°F (170°C).
17. Line a baking sheet with paper towel.
18. Kids of all ages love fried chicken!
19. FRY 4 OR 5 PIECES OF CHICKEN AT A TIME
20. for about 12 minutes or until a thermometer inserted in the center
21. of a piece reads 180°F (82°C).
22. Place on paper towel to remove excess grease.
23. NOW FOR THE SAUCE!
24. Mix the mustard and honey.
25. PLATE IT!
26. Let cool and serve with coleslaw
27. and honey mustard sauce.