Combine buttermilk, hot sauce, garlic powder, and salt in a large bowl. Add the quail, turn to coat, cover, and refrigerate for at least 4 hours or overnight.

When ready to fry, remove quail from the fridge and let them sit at room temperature for 20 minutes. This helps them fry evenly.

Combine honey, chili flakes, apple cider vinegar, and a pinch of salt in a small saucepan over low heat.

Warm for 3 minutes, stirring once, until the honey is fluid and fragrant. Remove from heat and set aside. Do not boil.

Whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow bowl.

Lift each quail from the marinade, letting excess drip off, then press firmly into the seasoned flour on both sides until evenly coated.

Place dredged quail on a wire rack and rest for 10 minutes. This step is important - it helps the coating adhere during frying.

Pour oil into a Dutch oven or deep cast-iron skillet to an 8 cm depth. Heat over medium-high until an instant-read thermometer reads 175 C / 350 F.

Carefully lower 2 to 3 quail into the oil, breast-side down. Fry for 5 to 6 minutes until the crust is deep golden brown, then flip and fry for another 4 to 5 minutes until the internal temperature reaches 74 C / 165 F.

Transfer to a clean wire rack. Let the oil return to 175 C before frying the next batch. Repeat until all birds are cooked.

Season each bird with a light pinch of flaky salt while still hot.

Arrange the fried quail on a serving plate or board. Drizzle hot honey generously over the top just before serving. Pass extra hot honey at the table.