Manchester Farm Nashville Hot Quail Sliders with Alabama White BBQ Sauce
AuthorBy Robby Melvin
Ingredients
1tbspcayenne pepper
1tsppaprika
1/2tspgarlic powder
2tbspsugar, divided
1/2cuppeanut oil
10Manchester Farms Boneless Quail Breast
3cupsbuttermilk
3cupsself rising flour
2 1/2tspkosher salt
10slider buns
1cipdill 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