Fried Texas Quail, Buttermilk Ranch Dressing, and Texas Honey
METHOD:For the Fried Texas Quail:
Season the quail with salt and pepper. Pour the buttermilk into a large bowl and add a few dashes of Tabasco. Add the quail, submerging in the buttermilk. Cover the bowl and let the quail marinate in the refrigerator for at least one hour.
Put the flour, ¼ teaspoon of salt, ¼ of teaspoon black pepper, the onion powder, and the garlic powder into a large bowl and mix together with a whisk.
Transfer the marinated quail from the buttermilk to a plate. Dredge the quail in the seasoned flour, dip in the buttermilk, and dredge in the flour again, double coating of all the quail pieces.
Heat the oil in a large, heavy skillet over medium-high heat until it reaches 350°F on a candy thermometer. Using long-handled tongs, holding each piece of quail halfway into the hot oil for a moment, then release and fry for about 2 minutes. Turn the quail over with the tongs and continue frying until golden brown. Drain on paper towels.For the Buttermilk Ranch Dressing:
Whisk the buttermilk, mayonnaise, sour cream, garlic powder, onion powder, celery salt, and lemon together, seasoning with the salt, pepper, and Tabasco.To Assemble and Serve:
Drizzle the honey over the Fried Texas Quail and serve with a small side of the Buttermilk Ranch Dressing.