Buttermilk Fried Quail Recipes

BUTTERMILK FRIED QUAIL

Buttermilk Fried Quail image

If you are working with real wild quail, I highly recommend you brine them before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do - the birds are going to get plenty of seasoning later. Submerge your quail in this brine for 4 to 8 hours. Store-bought quail don't need to be brined. As a general rule, 1 quail is an appetizer, 2 a lunch, 4 a good portion for a hearty eater. You can also do this recipe with chukars and Hungarian partridges. (I also have similar recipes for buttermilk fried rabbit and fried walleye.) Serve with mashed potatoes, cole slaw, cornbread and collard greens.

Provided by Hank Shaw

Time 2h30m

Number Of Ingredients 9

Ingredients

8 to 16 quail, (cut in half)
2 cups buttermilk
2 tablespoons Italian seasoning, (or 1/3 cup of mixed chopped fresh herbs like oregano, thyme and parsley)
2 teaspoons paprika
1 tablespoon garlic powder
1 teaspoon cayenne
2 cups flour
1 tablespoon salt
3 cups vegetable oil

Steps:

Mix the buttermilk with the all the spices (except the salt). Coat the quail with the mixture and set in a covered container for as little as an hour, and as much as 8 hours.
When you are ready to fry, pour the oil into a large pan - a big cast iron frying pan or Dutch oven is ideal - and heat over medium-high heat. You want the oil to almost submerge the quail halves.
Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke! When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to get it coated in flour. NOTE: If you want your quail "extra crispy," let the battered birds sit on a rack until the flour absorbs the moisture of the buttermilk coating. Then give them a second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
Fry for about 4 to 5 minutes. Fry gently - you want a steady sizzle, but nothing raging, and you definitely don't want the quail to just sit in oil. You might need to adjust the heat a bit. Turn the quail over and fry for another 3 to 4 minutes. You will probably need to fry in batches, so just leave the unfried quail in the colander until you are ready to flour them up and fry them. Don't let the floured pieces sit.
When the quail are good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.

Nutrition Facts : Calories 738 kcal, Carbohydrate 58 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 179 mg, Sodium 1990 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SOUTHERN-FRIED QUAIL WITH BLUE CHEESE DRESSING

Southern-fried quail with blue cheese dressing image

Try a more refined type of fried chicken using quail with an indulgent blue cheese dipping sauce. These golden-brown bites are perfect party food

Provided by Tom Kerridge

Categories Canapes, Starter

Time 16m

Number Of Ingredients 14

Ingredients

100ml buttermilk
¼ tsp ground cumin
3 quails , split in half through the middle so you have six halves
sunflower oil , for deep-frying
celery leaves , to serve (optional)
4 tbsp mayonnaise
4 tbsp buttermilk
40g soft blue cheese , crumbled
pinch celery salt
250g plain flour
½ tsp cayenne pepper
½ tsp onion salt
¼ tsp dried oregano
¼ tsp chilli flakes

Steps:

Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.
To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together - don't worry if it's not totally smooth. Keep chilled.
When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.
Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.

Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium

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