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Buttermilk fried quail
1 cup (240 milliliters) all-purpose flour
1/2 teaspoon (2.5 milliliters) salt
1 teaspoon (5 milliliters) ground black pepper
1/4 teaspoon (0.75 milliliters) paprika
1/4 teaspoon (0.75 milliliters) cayenne pepper
1/4 teaspoon (0.75 milliliters) garlic powder
1 large egg
1/2 cup (120 milliliters) buttermilk
3 kosher dill pickles
4 cups (960 milliliters) vegetable oil
1/2 cup (120 milliliters) mayonnaise
1/2 cup (120 milliliters) sour cream
3 tablespoons (45 milliliters) buttermilk
2 tablespoons (30 milliliters) fresh dill chopped
2 teaspoons (10 milliliters) onion powder
1 teaspoon (5 milliliters) garlic powder
1 teaspoon (5 milliliters) cayenne pepper
1/2 teaspoon (2.5 milliliters) ground clove
In a large, heavy pot, heat oil to 350 F (175 C).
In a medium bowl, combine the flour, salt, pepper, paprika, cayenne, and garlic powder, and mix well.
In a different bowl, combine the egg and buttermilk, mix well.
Cut the pickles on an angle into slices that are medium thick, and lightly pat dry.
Dredge the pickles in the flour mixture, pat off excess flour.
Put the floured pickles into the egg mixture, then let the excess egg wash drip off in a colander or a strainer.
Return the pickles to the flour mixture, coat well, then shake off excess flour.
Fry the breaded pickles, in batches, until golden brown. Drain the cooked pickles on paper towels.
In a bowl, combine mayonnaise, buttermilk, dill, onion powder, garlic powder, cayenne pepper, and clove, and mix well.
Transfer the pickles to a serving dish and present with the dressing on the side.
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