Quail

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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