Ingredients                                     
2 small Rock Cornish game hens (about 1 pound each)
 2 cups buttermilk
 1 small onion (3 ounces), grated
 1 tablespoon chopped garlic
 1 bunch fresh thyme, about 30 sprigs
 2 teaspoons hot-red-pepper sauce
 10 cups canola or peanut oil
 2 garlic cloves, peeled
 1/2 teaspoon salt
 1 cup all-purpose flour
 2 teaspoons cayenne pepper

1. Marinate the hens: Remove any visible fat from the birds, rinse under cold water, and pat dry. Combine the buttermilk, onion, garlic, four thyme sprigs, and pepper sauce together in a large bowl. Add the hens, turning to coat. Cover and marinate in the refrigerator for 6 to 12 hours.

2. Fry the hens: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 350° 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 together with 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 a time for 10 minutes until crispy and golden brown and cooked through. (An instant-read thermometer should register 170° F when inserted into the thigh meat.) Drain on wire rack and let rest for 10 minutes. Serve warm.