Fried Texas Quail, Buttermilk Ranch Dressing, and Texas Honey

Adapted by
Yield: 6 servings


Fried Texas Quail
6 semi-boneless quail, split in two
Freshly ground black pepper
2 cups buttermilk
3 dashes of Tabasco sauce
2 cups all-purpose flour
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 quart canola oil
1 cup honey
Buttermilk Ranch Dressing
2 cups buttermilk
1 cup mayonnaise
½ cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt, juiced
½ lemon
White pepper
To Assemble and Serve
Texas honey


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.