Texas chef and author Jesse Griffiths doesn’t fool around when it comes to the harvest from the best opening day of the year. You’d be a fool not to pack a fryer along for this one.

Hot Fried Dove

Serves 2-4

Ingredients

• 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 jalapenos
• 1⁄4 cup fresh herb leaves, such as parsley, cilantro, oregano or marjoram

Instructions

1. 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.
2. 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.
3. Heat 4 inches of oil to 375°F in a fryer or large pot.
4. Melt the butter, then combine it with the honey, garlic and hot sauce in a large bowl.
5. Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.
6. Toss the fried birds with the melted butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.