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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