Manchester Farm Nashville Hot Quail Sliders with Alabama White BBQ Sauce

Author By Robby Melvin

Ingredients

  • 1 tbsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp sugar, divided
  • 1/2 cup peanut oil
  • 10 Manchester Farms Boneless Quail Breast
  • 3 cups buttermilk
  • 3 cups self rising flour
  • 2 1/2 tsp kosher salt
  • 10 slider buns
  • 1 cip dill pickle chips

For Alabama White BBQ Sauce 1 cup mayonnaise 1/3 cup apple cider vinegar 3 teaspoons water 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon hot sauce

    Instructions

    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. Pour oil to depth of 1 1/2 inches into a small Dutch oven; heat over medium heat to 325°. 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.

      For Alabama White BBQ Sauce 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