Name: Hot Quail With Black Pepper Ranch
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)

Hot Quail With Black Pepper Ranch

Author Manchester Farms

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

Instructions

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.