Manchester Farm Nashville Hot Quail Sliders with Alabama White BBQ Sauce
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  1. 1 tablespoon cayenne pepper
  2. 1 teaspoon paprika
  3. ½ teaspoon garlic powder
  4. 2 tablespoons sugar, divided
  5. ½ cup peanut oil
  6. 10 Manchester Farms Boneless Quail Breast
  7. 3 cups buttermilk
  8. 3 cups self rising flour
  9. 2 ½ tsp. kosher salt
  10. 10 slider buns
  11. 1 cup dill pickle chips
  12. For Alabama White BBQ Sauce
  13. 1 cup mayonnaise
  14. 1/3 cup apple cider vinegar
  15. 3 teaspoons water
  16. 1 teaspoon Worcestershire sauce
  17. 1/2 teaspoon kosher salt
  18. 1/2 teaspoon garlic powder
  19. 1/2 teaspoon onion powder
  20. 1/2 teaspoon freshly ground black pepper
  21. 1/4 teaspoon hot sauce
  1. Stir together cayenne pepper, paprika, garlic powder, and 1 tablespoon of the sugar in a small saucepan. Whisk in peanut oil, and cook over low, whisking constantly, until well combined, about 5 minutes. Set aside.
  2. Pour oil to depth of 1 1/2 inches into a small Dutch oven; heat over medium heat to 325°.
  3. Place quail in buttermilk and let stand for 30 minutes. Stir together self rising flour and salt in a medium bowl. Dredge quail in flour, shaking off any excess flour. Cook in hot oil for 4 to 5 minutes, or until golden brown and crispy. Gently toss quail in cayenne pepper mixture, and divide evenly among bottom half of buns. Top with pickles and Alabama White BBQ sauce and top half of buns. Serve immediately with remaining BBQ Sauce and pickles.
  1. For Alabama White BBQ Sauce
  2. Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.
Manchester Farms Quail