Southern Fried Quail
Buttermilk Fried Quail
Ingredients
8 Semi-boneless Bandera Quail
Seasoning
2 Tbsp seasoned salt
2 Tbsp paprika
2 Tbsp black pepper
2 tsp garlic powder
2 tsp dried oregano
Marinade
1 cup buttermilk
2 Tbsp vodka
1 egg
1 Tbsp Louisiana style hot sauce
2 Tbsp Seasoning (above)
Dredging
1 ½ cups all purpose flour
½ cup corn starch
1 tsp baking powder
Peanut oil, for frying
Method
Combine seasoned salt, paprika, black pepper, garlic powder and oregano to create a Seasoning mixture.
In a large bowl whisk together buttermilk, vodka, egg, hot sauce and 2 tablespoons of the Seasoning mixture. Add the quail to the marinade. Stir to ensure quail is coated and mostly submerged in the marinade. Refrigerate for 4 - 24 hours redistributing the quail in the marinade several times during the soak.
Prepare the dredge by combining flour, corn starch, baking powder and remaining Seasoning mixture in a large bowl. Pour in about 3 tablespoons of the marinade into the dredge and work it into the flour with a fork or your fingers to create small nuggets. Add four quail to the dredge, toss to coat and use your fingers to press a good layer of flour onto the quail. Gently shake off excess flour and place coated quail onto a baking sheet. Repeat with remaining quail.
Fill a large skillet or wide mouthed pot (preferably cast iron) with 1 - 2 inches of oil. Heat oil 350°F. Gently place quail into hot oil breast side down. Allow to fry undisturbed for about 5 minutes. Flip and fry for another 4 minutes. When done quail should be golden brown with an internal temperature of at least 165°F. Work in small batches that do not overcrowd the pan when frying. Hold cooked quail on a tray in a warm oven (150°F) until all are ready.
Per person, allow 1 - 2 quail, 2 - 3 boneless breasts, 3 - 5 legs (for appetizers).
Based on a recipe by Serious Eats, a great resource for all things cooking: https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe
Broken Arrow Ranch
Ingredients
8 Semi-boneless Bandera Quail
Seasoning
2 Tbsp seasoned salt
2 Tbsp paprika
2 Tbsp black pepper
2 tsp garlic powder
2 tsp dried oregano
Marinade
1 cup buttermilk
2 Tbsp vodka
1 egg
1 Tbsp Louisiana style hot sauce
2 Tbsp Seasoning (above)
Dredging
1 ½ cups all purpose flour
½ cup corn starch
1 tsp baking powder
Peanut oil, for frying
Method
Combine seasoned salt, paprika, black pepper, garlic powder and oregano to create a Seasoning mixture.
In a large bowl whisk together buttermilk, vodka, egg, hot sauce and 2 tablespoons of the Seasoning mixture. Add the quail to the marinade. Stir to ensure quail is coated and mostly submerged in the marinade. Refrigerate for 4 - 24 hours redistributing the quail in the marinade several times during the soak.
Prepare the dredge by combining flour, corn starch, baking powder and remaining Seasoning mixture in a large bowl. Pour in about 3 tablespoons of the marinade into the dredge and work it into the flour with a fork or your fingers to create small nuggets. Add four quail to the dredge, toss to coat and use your fingers to press a good layer of flour onto the quail. Gently shake off excess flour and place coated quail onto a baking sheet. Repeat with remaining quail.
Fill a large skillet or wide mouthed pot (preferably cast iron) with 1 - 2 inches of oil. Heat oil 350°F. Gently place quail into hot oil breast side down. Allow to fry undisturbed for about 5 minutes. Flip and fry for another 4 minutes. When done quail should be golden brown with an internal temperature of at least 165°F. Work in small batches that do not overcrowd the pan when frying. Hold cooked quail on a tray in a warm oven (150°F) until all are ready.
Per person, allow 1 - 2 quail, 2 - 3 boneless breasts, 3 - 5 legs (for appetizers).
Based on a recipe by Serious Eats, a great resource for all things cooking: https://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe
Broken Arrow Ranch
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Chris Hughes
