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Hot Quail With Black Pepper Ranch

Author Manchester Farms

Ingredients

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
  • tsp. garlic powder
  • 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

Instructions

Instructions

Preparation

  1. 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.
  2. In a separate bowl, combine flour, 1½ teaspoons pepper, garlic powder, onion powder, and remaining salt. Set aside.
  3. 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.
  4. 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.