Hot Quail With Black Pepper Ranch
- 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
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.