Hot Quail With Black Pepper Ranch
A spicy tasty treat that adds a little fire to your Manchester Farms quail.
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  1. 1 tbsp. plus 1½ tsp. freshly ground black pepper
  2. 3 tbsp. kosher salt, divided
  3. 4 large eggs
  4. 2 cups buttermilk
  5. 2 tbsp. Tabasco
  6. ¼ cup dill-pickle juice
  7. 4 semi-boneless quail, quartered
  8. 4 cups all-purpose flour
  9. 1½ tsp. garlic powder
  10. 1½ tsp. onion powder
  11. Canola oil, for frying
  12. Nashville-Style Hot Sauce (recipe follows)
  13. 8 slices white bread
  14. ½ cup Black Pepper Ranch, plus extra for dipping (recipe follows)
  15. Sliced dill pickles, for garnish
  1. Preparation
  2. 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.
  3. In a separate bowl, combine flour, 1½ teaspoons pepper, garlic powder, onion powder, and remaining salt. Set aside.
  4. 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.
  5. 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.
Manchester Farms Quail