Craving Chicken-Fried Quail? Here's How To Fry It Up At Home
Don't say "farm to table" unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert's new cookbook. If you're looking to discover your inner outdoorsy side, pick a recipe and a gun, rod or sturdy pair of gardening gloves, and get ready to cook from scratch.
You just can't go wrong with Texas-style chicken-fried quail, especially if hungry men are around.
Craving Chicken-Fried Quail? Here's How To Fry It Up At Home
Prep Time
40
minutes
Cook Time
20
minutes
Servings
4
to 6
Total time: 1 hour
Ingredients
- 8 semi-boneless quail
- 2 cups buttermilk
- 2 tablespoons Vidalia onion or other sweet onion
- 1 tablespoon tabasco sauce
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh oregano
- 1 teaspoon minced fresh garlic
- 1 teaspoon ground cayenne
- 1 teaspoon smoked hot paprika
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 egg
- 1 teaspoon minced garlic
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 3/4 cup safflower oil
- 1/4 cup chopped green onion
- 2 tablespoons chopped fresh cilantro
- 1/2 cup crumbled cotija cheese
- 2 cups organic all-purpose flour
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- peanut oil
Directions
- :::quail:::
- Using game shears, cut along either side of the backbone from the rear cavity to the neck opening. Remove the backbone. Press the quail flat, breast down, then use a sharp heavy knife to halve down through the breastbone. Cut between the thigh/leg section and the breast piece on each half. Rinse, and pat dry with paper towels.
- :::marinade:::
- Combine all of the ingredients in a nonmetallic bowl, then toss with the quail quarters to coat. Cover the bowl and refrigerate overnight.
- :::cilantro dipping sauce:::
- Place the egg, garlic, lemon juice, mustard, and salt in a blender, cover, and blend on high speed until smooth. Remove the lid insert and slowly drizzle in the oil with the motor running. Presto! You’ve just made mayonnaise.
- Scrape the contents into a small bowl, add the green onion, cilantro, and cheese; cover and refrigerate until serving time or up to 2 days. Yields about 1 cup.
- :::frying:::
- Combine the flour, salt, and pepper in a medium bowl and toss to blend.
- Remove the quail pieces one at a time from the marinade, toss gently in the flour mixture to coat evenly, and place on a wire rack.
- Pour the peanut oil to a depth of 4 inches in a deep fat fryer or Dutch oven, and bring to 350° Fahrenheit over medium-high heat; maintain close to this temperature throughout the batch-frying process. Fry the quail a few pieces at a time until golden brown, turning just once. Using a spider or slotted spoon, remove the quail from the hot oil and transfer to a clean wire rack placed on a baking sheet. Serve hot with the dipping sauce.