Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
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 275° 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 325°. Meanwhile, remove quail from the buttermilk and set on a large rimmed cookie sheet—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.
