Crispy Cornish Hens
|Frozen rock cornish hens||6|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Seasoned coating mix||14 Ounce (2 Package, 7 Ounce Each, For Coating Chicken)|
|Spinach noodles||7 Ounce (1 Package)|
|Onion salt||1⁄2 Teaspoon|
Remove giblets from Cornish hens and chill or freeze to simmer for gravy another day.
Rinse hens inside and out; pat dry.
Sprinkle cavities lightly with salt.
Brush hens, one at a time, with buttermilk, then shake in coating mix.
Place, breast side up and not touching, in a jelly roll pan.
Bake in moderate oven (350Â°) for 1 1/4 hours, or until tender and golden.
While hens bake, cook noodles in a kettle, following label directions; drain; return to kettle.
Add onion salt and butter or margarine; toss lightly to mix.
Spoon noodles onto a large deep serving platter; arrange Cornish hens on top.