1 tablespoon plus 1 teaspoon Creole seasoning, divided
1 teaspoon garlic powder
1 teaspoon smoked paprika
Vegetable oil, for frying
1 tablespoon unsalted butter
4 slices thick-cut bacon, chopped
1 cup heavy whipping cream
Hot cooked grits, to serve
Garnish: sliced green onion
Instructions
In a large bowl, whisk together 2 cups buttermilk, cornstarch, and hot sauce. Add quail, and toss until well coated. Cover and refrigerate for 1 hour or up to overnight.
In a shallow dish, whisk together 2 cups flour, 1 tablespoon Creole seasoning, garlic powder, and paprika.
In a deep skillet, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
Working in small batches, remove quail from buttermilk mixture, letting excess drip off. Dredge quail in flour mixture, gently pressing to adhere, shaking off excess.
Carefully place quail in hot oil. Fry, turning occasionally, until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, 5 to 7 minutes. Remove from oil, and let drain on paper towels.
In another skillet, melt butter over medium heat. Add bacon, and cook, stirring occasionally, until golden brown and crisp, 5 to 7 minutes. Remove bacon from skillet using a slotted spoon, and let drain on paper towels, resrving drippings in skillet.
Whisk remaining ¼ cup flour into drippings until smooth. Cook over medium heat, whisking constantly, for 1 minute. Gradually add remaining 1 cup buttermilk, whisking constantly until fully combined and smooth. Cook, stirring frequently, until thickened, 5 to 7 minutes. Whisk in cream and remaining ½ teaspoon Creole seasoning. Cook, stirring frequently, until heated through and bubbly, 5 to 7 minutes. Stir in bacon. Serve quail over grits with gravy. Garnish with green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pan-fried-quail/