Ingredients

• 4 cups buttermilk
• 1/4 cup hot sauce
• 2 teaspoons chopped garlic
• 2 teaspoons black peppercorns
• 1 teaspoon cayenne pepper
• 4 whole quails, boneless and butterflied
• Oil, for frying
• 2 cups all-purpose flour
• 2 cups self-rising flour
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon white pepper

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Instructions

1. For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.
2. Heat the oil to 300 degrees F in a deep pot.
3. Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.