Southern-Spiced Deep-Fried Game Hen ​

Servings: 10

Ingredients

	4 small poussin or rock cornish game hens
	2 small onions
	2 tablespoons chopped garlic
	4 cups buttermilk
	4 cups fresh thyme
	1 1/2 tablespoons hot-red-pepper sauces
	20 cups canola or peanut oil
	1/4 cup garlic
	1 teaspoon salt
	2 cups all-purpose flour
	1 1/2 tablespoons cayenne pepper

Directions

Remove any noticeable fat from the birds, rinse under cool water, and pat dry. Combine the buttermilk, onion, garlic, four thyme sprigs, and pepper sauce together in a huge bowl. Add the hens, embracing coat. Cover and marinate in the refrigerator for 6 to 12 hours. Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350 degrees F. Remove hens from the marinade and pat dry with paper toweling. Place 1 garlic clove and remaining thyme sprigs in each hen's cavity, tie the legs as well as kitchen twine, and sprinkle hens with salt. Whisk the flour and cayenne together in a medium bowl. Dredge hens in flour mixture, patting off excess flour. Fry 1 at the same time for ten minutes until crispy and golden brown and cooked through. (An instant-read thermometer should register 170 degrees F when inserted into the thigh meat.) Drain on a wire rack and let rest for ten minutes. Serve warm.