In this classic from Afield, buttermilk-marinated dove halves are dredged, fried until crispy, then tossed in a sweet, garlicky hot honey butter. Topped with fresh herbs and jalapeños, this dish is spicy, crunchy and celebrates the entire bird. 

Will this replace dove poppers? Not any time soon. But, it's pretty good, and the first thing I'll make every year with a moderate haul of fresh doves.

Removing the breastbone makes the whole, plucked dove more accessible and edible, while enabling the bird to be cooked evenly. The dove halves are then marinated in tenderizing buttermilk before being tossed in flour and fried at a high heat until very crispy. The fat needs to be hot (375°F) and return to this temperature before every batch goes in, otherwise the doves could get a little soggy.

Once fried, toss them in a combination of butter, honey, hot sauce and garlic. This final step is ripe for improvisation. I very much encourage everyone to play with this balance of sour, sweet and spice, so long as it still has the essential butter component necessary for the final texture and balance of the sauce.

Featured in the Dove Video.

Serves 4

12 whole doves, plucked and gutted (save the hearts, livers and gizzards for another use)

1 cup buttermilk

Kosher salt and black pepper

2 cups all-purpose flour

Oil or lard for frying

3 tbsp butter

4 tbsp honey

4 garlic cloves, minced or grated

3 tbsp hot sauce

4 thinly sliced jalapeños

¼ cup fresh herb leaves, such as parsley, cilantro, oregano, basil or marjoram

Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.

Remove the birds from the buttermilk, season well with salt and pepper and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.

Heat 4 inches of oil to 375°F in a fryer or large pot.

Melt the butter, then combine it with the honey, garlic and hot sauce in a large bowl; keep warm.

Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.

Toss the fried birds with the melted butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.