Combine quail, buttermilk and garlic in a bowl. Refrigerate for 1 hour. Combine flour with next 5 ingredients. Blend sour cream, heavy cream and chipotles. Let stand for 15 minutes at room temperature before serving. Remove quail from buttermilk. Dredge in seasoned flour and fry in oil heated to 360 to 375 degrees for about 5 to 6 minutes or until golden brown. Drain on paper towels. Serve with sauce on the side for dipping.