Hot Quail With Black Pepper Ranch

Serves 4

Ingredients

1 tbsp. plus 1½ tsp. freshly ground black pepper

3 tbsp. kosher salt, divided

4 large eggs

2 cups buttermilk

2 tbsp. Tabasco

¼ cup dill-pickle juice

4 semi-boneless quail, quartered  

4 cups all-purpose flour

1½ tsp. garlic powder

1½ tsp. onion powder

Canola oil, for frying

Nashville-Style Hot Sauce (recipe follows)

8 slices white bread

½ cup Black Pepper Ranch, plus extra for dipping (recipe follows)

Sliced dill pickles, for garnish

Preparation

In a large mixing bowl, whisk 1 tablespoon pepper, 2 table-spoons salt, eggs, buttermilk, Tabasco, and pickle juice. Add quail pieces, and marinate at least 4 hours or overnight.

In a separate bowl, combine flour, 1½ teaspoons pepper, garlic powder, onion powder, and remaining salt. Set aside.

When ready to fry, heat 2 inches of oil in a cast-iron skillet to 350°F. Remove quail pieces from marinade. Dredge legs in seasoned flour, return to marinade, coat once more with seasoned flour, and then fry pieces about 5 minutes. Repeat with breasts, cooking to medium-rare, about 3 minutes. Remove quail from pan, blot with paper towels, and add to a bowl of Nashville-Style Hot Sauce to coat generously.

On a large platter, arrange slices of white bread and top with fried and sauced quail. Drizzle Black Pepper Ranch over entire dish and garnish with sliced dill pickles.

Learn how to make the Nashville style hot sauce and the black pepper ranch HERE