Quail and Waffles

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Written by Jenny and Rick Wheatley

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Prep Time: 20 min - Cook Time: 1 hour

This recipe follows classic fried chicken and waffles, but the spicy maple syrup is a nice surprise.

Ingredients

4 whole quail, plucked

1 cup(s) Buttermilk

Kosher salt, to taste

1 cup(s) All Purpose flour

1/4 tsp of paprika

1/2 tbsp of Lawry's Seasoned Salt

1/4 tsp of cracked black pepper

1/4 tsp of ground cayenne powder

1/4 tsp of dried thyme

1 tbsp of milk or water

1/2 cup(s) of real maple syrup

1 tbsp of Sambal Oelek Ground Fresh Chili Paste

1 tsp of lemon juice

Frying oil: peanut, canola or vegetable oil

2 servings of frozen waffles, or your own recipe

Instructions

Step #1 The night before, cut out and discard each quail's spine with kitchen shears. Then lay the birds breast side up and press down with the palm of your hand to flatten, breaking the breast bones. Place the quail in a bowl or heavy-duty zip-top bag and submerge in buttermilk. Cover the bowl and refrigerate overnight.

Step #2 When ready to cook, preheat oven to 275Â° F. In a small bowl, combine maple syrup, chili paste and lemon juice, and then set aside. In a large bowl, combine flour, seasoned salt, paprika, black pepper, thyme, cayenne pepper and milk; the milk adds moisture to create craggy bits in the flour that turn crispy when fried.

Step #3 Fill a heavy-bottomed, 10-inch frying pan halfway with oil and heat to 325Â°. Meanwhile, remove quail from the buttermilk and set on a large rimmed cookie sheetâ€”do not pat dry, they need to be wet for the flour mixture to stick. Season birds with kosher salt.

Step #4 When oil approaches temperature, generously coat the birds in the flour mixture. Lift the quail by the legs and lay them breast side down in the hot oil, away from you. You should be able to fry two quail at a time in a 10-inch pan. Fry quail until golden and then flip to fry the other side. Repeat with the rest of the birds. Drain cooked quail on a frying rack and keep warm in the oven.

Recipe Card

Quail and Waffles

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 20 min - Cook Time: 1 hour

Ingredients

4 whole quail, plucked

1 cup(s) Buttermilk

Kosher salt, to taste

1 cup(s) All Purpose flour

1/4 tsp of paprika

1/2 tbsp of Lawry's Seasoned Salt

1/4 tsp of cracked black pepper

1/4 tsp of ground cayenne powder

1/4 tsp of dried thyme

1 tbsp of milk or water

1/2 cup(s) of real maple syrup

1 tbsp of Sambal Oelek Ground Fresh Chili Paste

1 tsp of lemon juice

Frying oil: peanut, canola or vegetable oil

2 servings of frozen waffles, or your own recipe

Instructions

Step #1 - The night before, cut out and discard each quail's spine with kitchen shears. Then lay the birds breast side up and press down with the palm of your hand to flatten, breaking the breast bones. Place the quail in a bowl or heavy-duty zip-top bag and submerge in buttermilk. Cover the bowl and refrigerate overnight.

Step #2 - When ready to cook, preheat oven to 275Â° F. In a small bowl, combine maple syrup, chili paste and lemon juice, and then set aside. In a large bowl, combine flour, seasoned salt, paprika, black pepper, thyme, cayenne pepper and milk; the milk adds moisture to create craggy bits in the flour that turn crispy when fried.

Step #3 - Fill a heavy-bottomed, 10-inch frying pan halfway with oil and heat to 325Â°. Meanwhile, remove quail from the buttermilk and set on a large rimmed cookie sheetâ€”do not pat dry, they need to be wet for the flour mixture to stick. Season birds with kosher salt.

Step #4 - When oil approaches temperature, generously coat the birds in the flour mixture. Lift the quail by the legs and lay them breast side down in the hot oil, away from you. You should be able to fry two quail at a time in a 10-inch pan. Fry quail until golden and then flip to fry the other side. Repeat with the rest of the birds. Drain cooked quail on a frying rack and keep warm in the oven.

About the Author

Jenny and Rick Wheatley

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Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.