Southern-Spiced Deep-Fried Game Hen

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. 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 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 degrees F when inserted into the thigh meat.) Drain on wire rack and let rest for 10 minutes. Serve warm.