- 4 quail
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoons
- 2 large eggs
- 2 cups buttermilk or whole milk
- 1 tablespoon Tabasco or Texas Pete
- 1 cup all-purpose flour
- Vegetable oil
- 2 tablespoons cayenne pepper
- 1 tablespoons dark brown sugar
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- White bread and sliced pickles (for serving)
1. Toss quail with black pepper and half of the salt. Cover and chill at least 3 hours.
2. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining salt in another large bowl.
3. Fit a Dutch oven with thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325°. Pat quail dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
4. Fry quail, turning occasionally, until skin is deep golden brown and crisp. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
5. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1/4 cup frying oil. Brush fried quail with spicy oil. Serve with bread and pickles.