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Southern-Spiced Deep-Fried Game Hen

Source of Recipe


Country Living






List of Ingredients



• 2 small poussin or Rock Cornish Game Hens (about 1 pound each)
  
• 2 cups buttermilk
  
• 1 small onion, grated
  
• 1 Tbsp chopped garlic
  
• 1 bunch fresh thyme (about 30 sprigs)
  
• 2 tsp hot red pepper sauce
  
• 10 cups canola or peanut oil
  
• 2 cloves garlic, peeled
  
• 1/2 tsp salt
  
• 1 cup all-purpose flour
  
• 2 tsp cayenne pepper
  






Instructions



1. Remove any visible fat from the birds, rinse under cold water, and pat dry. Combine the buttermilk, onion, garlic, 4 thyme sprigs and hot pepper sauce in a large bowl. Add the hens, turning to coat. Cover and marinate in the refrigerator for 6 to 12 hours.
   
   
2. 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 clove garlic 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.
   
   
3. Fry hens, one 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.
   
   Makes 2 servings.