Hot Fried Bird

• 12 whole snipe, doves, or quail, plucked and gutted
• 1 cup buttermilk
• Kosher salt and freshly ground black pepper
• 2 cups all-purpose flour
• Lard or oil, for frying
• 3 tablespoons unsalted butter
• 4 tablespoons honey
• 4 garlic cloves, finely chopped
• 2 or 3 tablespoons hot sauce
• 4 jalapeno peppers, finely sliced
• 1/4 cup fresh herb leaves, such as fresh parsley or marjoram

1. ut the birds in half: cut down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone from the birds.
2. 2.Soak the birds in buttermilk for 4 to 12 hours in the refrigerator.
3. 3.Remove from the buttermilk, season well with salt and pepper, and dredge in the flour. Shake off the excess flour and refrigerate the birds for at least half an hour.
4. 4.Heat 4 inches of oil in a fryer or large pot to 375u0b0F.
5. 5.Melt the butter in a small saucepan. Mix the melted butter, honey, garlic, and hot sauce in a large bowl.
6. 6.Fry the birds in batches in the hot oil until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels, brown paper bags, or a rack.
7. 7.Toss the fried birds with the melted-butter mixture, add the jalapenos and herbs, and transfer to a plate. Serve immediately with cold beer.

snipe, buttermilk, ukosher salt, flour, oil, hot sauce, fresh herb leaves

Taken from www.epicurious.com/recipes/member/views/hot-fried-bird-52466441 (may not work)