Best 3 Deep Fried Quail Recipes
Indulge in a culinary adventure with our deep-fried quail recipes, a Southern delicacy that tantalizes taste buds with its crispy, golden-brown exterior and succulent, juicy meat. Discover the art of preparing this delectable dish with our carefully curated collection of recipes, ranging from the classic Southern-style quail to unique variations that add a twist of flavor. Whether you prefer a simple yet satisfying fried quail or are looking to impress your guests with a gourmet presentation, our recipes will guide you every step of the way. Get ready to create an unforgettable dining experience with our mouthwatering deep-fried quail recipes.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK FRIED QUAIL
If you are working with real wild quail, I highly recommend you brine them before frying. A simple brine of 1/4 cup kosher salt to 4 cups water will do - the birds are going to get plenty of seasoning later. Submerge your quail in this brine for 4 to 8 hours. Store-bought quail don't need to be brined. As a general rule, 1 quail is an appetizer, 2 a lunch, 4 a good portion for a hearty eater. You can also do this recipe with chukars and Hungarian partridges. (I also have similar recipes for buttermilk fried rabbit and fried walleye.) Serve with mashed potatoes, cole slaw, cornbread and collard greens.
Provided by Hank Shaw
Categories Appetizer
Time 2h30m
Number Of Ingredients 9
Steps:
- Mix the buttermilk with the all the spices (except the salt). Coat the quail with the mixture and set in a covered container for as little as an hour, and as much as 8 hours.
- When you are ready to fry, pour the oil into a large pan - a big cast iron frying pan or Dutch oven is ideal - and heat over medium-high heat. You want the oil to almost submerge the quail halves.
- Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
- Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke! When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to get it coated in flour. NOTE: If you want your quail "extra crispy," let the battered birds sit on a rack until the flour absorbs the moisture of the buttermilk coating. Then give them a second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
- Fry for about 4 to 5 minutes. Fry gently - you want a steady sizzle, but nothing raging, and you definitely don't want the quail to just sit in oil. You might need to adjust the heat a bit. Turn the quail over and fry for another 3 to 4 minutes. You will probably need to fry in batches, so just leave the unfried quail in the colander until you are ready to flour them up and fry them. Don't let the floured pieces sit.
- When the quail are good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.
Nutrition Facts : Calories 738 kcal, Carbohydrate 58 g, Protein 54 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 179 mg, Sodium 1990 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
COUNTRY FRIED QUAIL
The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites.
Provided by Dreamgoddess
Categories Quail
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4" depth in the skillet and heat.
- Add the floured quail to the oil when it's hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
DEEP FRIED QUAIL
Once every season when we are tailgating we have a friend come and do Fried Quail for us. These tender, succulent are little birds are so good you can't just eat one or two. They are marinated over night in butter milk and then dredged in seasoned flour and fried in a chicken/fish cooker.
Provided by Marsha Gardner
Categories Other Main Dishes
Number Of Ingredients 5
Steps:
- 1. Rinse the quail and pat dry thoroughly with paper towels. Place in a container and cover with buttermilk and refrigerate overnight. Generously season each flour with salt and pepper and place in a zip top bag. Shake quail in flour mixture and then set on a sheet pan to allow coating to cure.
- 2. Meanwhile, in a bring enough oil for frying up to temperature in your chicken/fish cooker. Add prepared quail to the hot oil and fry turning occasionally until golden brown all over. Remove to a paper towel lined plate to drain.
Tips:
- Choose the Right Quail: Select plump, young quails with smooth, unblemished skin. Fresh or frozen quails can be used, but thaw frozen quails completely before cooking.
- Properly Clean the Quails: Remove any feathers or pinfeathers, and trim the nails and beak. Remove the entrails and rinse the quails inside and out with cold water. Pat dry with paper towels.
- Season and Marinate: Generously season the quails inside and out with salt, pepper, and your preferred spices or seasonings. Marinating the quails in a mixture of buttermilk, herbs, and spices for at least 30 minutes enhances the flavor.
- Prepare the Coating: Create a flavorful coating by mixing all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Additionally, prepare a beaten egg mixture in a separate bowl.
- Double Coat the Quails: Dip each quail in the flour mixture, followed by the egg mixture, and then coat it again in the flour mixture. This double coating ensures a crispy and golden-brown exterior.
- Choose the Right Oil: Opt for a high-heat cooking oil with a neutral flavor, such as canola oil, vegetable oil, or peanut oil. The oil should be at least 3 inches deep in the pot to ensure the quails are submerged during frying.
- Maintain Proper Oil Temperature: Use a deep-fry thermometer to monitor the oil temperature. The ideal temperature for frying quails is between 350°F (175°C) and 375°F (190°C). Adjust the heat as needed to maintain the desired temperature.
- Fry in Batches: Avoid overcrowding the pot to prevent the oil temperature from dropping significantly. Fry the quails in small batches, ensuring they have enough space to move around freely.
- Monitor Cooking Time: Fry the quails for 5-7 minutes, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured with a meat thermometer.
- Drain and Season: Once cooked, remove the quails from the oil and drain them on paper towels to remove excess oil. Immediately season with salt and pepper, or sprinkle with your favorite herbs or spices.
Conclusion:
Deep-fried quail is a delectable dish that combines tender meat with a crispy, flavorful coating. By following these tips and carefully executing the steps, you can create a restaurant-quality appetizer or main course at home. Experiment with different seasonings and marinades to add your own unique touch to this classic recipe. Serve the deep-fried quails with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce, and enjoy a delicious and satisfying meal.
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