In this Pain-Fried Quail, culinary finesse meets rustic charm, yielding a dish that’s hearty and satisfying.
Pan-Fried Quail
Makes 4 to 6 Servings
Ingredients
- 3 cups whole buttermilk, divided
- 1 tablespoon cornstarch
- 1 tablespoon hot sauce
- 5 whole quail, split in half
- 2¼ cups all-purpose flour, divided
- 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.
