Best 2 Fried Quail With Spicy Salt Recipes
**Fried Quail with Spicy Salt: A Delightful Crispy Treat**
Prepare to embark on a culinary journey with our tantalizing recipe for fried quail with spicy salt. This delectable dish, often served as an appetizer, main course, or party snack, promises an explosion of flavors with its crispy, golden-brown exterior and tender, succulent meat. Accompanied by a fiery and aromatic spicy salt, this fried quail recipe elevates the ordinary into an extraordinary experience. Get ready to impress your family and friends with this irresistible dish that combines the savory richness of quail with the piquant kick of our special spice blend.
**Additional Recipes to Explore:**
* **Air Fryer Quail:** Discover the convenience of using an air fryer to achieve perfectly crispy quail without the need for deep frying. This healthier alternative yields equally delicious results, making it an ideal choice for those seeking a lighter yet flavorful option.
* **Grilled Quail with Lemon Herb Butter:** Experience the delightful fusion of grilled quail and a luscious lemon herb butter in this recipe. The zesty citrus notes and aromatic herbs complement the delicate flavor of quail, creating a refreshing and flavorful dish that will transport your taste buds to a Mediterranean paradise.
* **Quail Egg Appetizers:** Elevate your next gathering with these elegant and delicious quail egg appetizers. Featuring various creative presentations, these bite-sized treats are sure to impress your guests. From delicate quail egg canapés to savory tarts, these appetizers offer a delightful prelude to your main course.
* **Quail Stir-Fry:** Embark on an Asian culinary adventure with our quail stir-fry recipe. Tender quail meat is stir-fried with an assortment of vibrant vegetables and a flavorful sauce, resulting in a dish that is both visually appealing and incredibly tasty. Enjoy the harmonious blend of textures and flavors that will leave you craving more.
SOUTHERN FRIED QUAIL
Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Rinse the quail and pat dry thoroughly with paper towels.
- Generously season each bird with salt and pepper both inside and out.
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
- Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.
- Bring the oil to frying temperature (about 325) over medium-high heat.
- Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
- Remove to a paper towel lined plate to drain.
Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g
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
Tips:
- Quail can be cooked whole or spatchcocked (butterflied). Spatchcocking allows the quail to cook more evenly and quickly.
- Use a meat thermometer to ensure the quail is cooked to an internal temperature of 165 degrees Fahrenheit.
- To make the spicy salt, combine equal parts of salt, chili powder, and garlic powder.
- Quail can be fried in a pan, deep-fried, or roasted in the oven.
- Serve quail with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Fried quail with spicy salt is a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. The spicy salt adds a flavorful kick to the quail, and the crispy skin is sure to please everyone at the table. Whether you choose to fry, bake, or grill the quail, this recipe is sure to be a hit.
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