Bandera Quail - All cuts work well (semi-boneless, whole, boneless breast, legs)
Dredging for 8 whole quail:
3 cups buttermilk
2 Tbsp seasoned salt
2 Tbsp Louisiana style hot sauce
1 Tbsp minced garlic
2 cups all purpose flour
Peanut oil, for frying
Combine half of the buttermilk with seasoned salt, hot sauce and garlic in a large bowl. Stir to blend. Add quail to buttermilk mixture and refrigerate for 4 - 24 hours.
Add flour to a large re-sealable food container or zip-lock bag. Add the remaining buttermilk to a medium bowl. Working with only a couple of pieces at a time, remove the quail from the buttermilk mixture and place it in the flour. Seal the container and shake to coat the quail. Remove the quail and shake off excess flour. Dip the quail in the buttermilk then place back in the flour. Shake again to coat quail, remove and shake off excess flour. Place the coated quail on a large wire rack to rest and repeat the battering process with the remaining quail.
In a Dutch oven or heavy pot heat about 4 inches of peanut oil to a temperature of 325°F. A frying/candy thermometer is helpful in achieving the right temperature. If the oil is too hot the batter will burn and if it is too cold the batter will absorb too much oil and be soggy. Add the quail to the hot oil in small batches. Fry until quail is golden brown and begins floating on the surface, about 5 minutes. Remove quail from the oil and drain on paper towels.
Per person, allow 1 - 2 quail, 2 - 3 boneless breasts, 3 - 5 legs (for appetizers).
Diamond H Ranch