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