Entree: United States – Texas – Chicken Fried Quail (Texas-style breaded and pan-fried quail with a crispy seasoned crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 8 whole quails, approx. 5 oz (140 g) each
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 ml) hot sauce
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) fine cornmeal
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 large eggs
- 1/4 cup (60 ml) whole milk
- 1 cup (240 ml) vegetable oil (for frying) plus more as needed
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) all-purpose flour (for gravy)
- 1 1/2 cups (360 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) cracked black pepper (for gravy)
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Trim and prepare quail by removing excess fat and patting dry. Make 1–2 small shallow cuts in the breast to help even cooking.
2. In a bowl combine buttermilk and hot sauce. Submerge quail in the buttermilk mixture, cover, and refrigerate at least 2 hours or overnight.
3. Whisk together flour, cornmeal, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a wide shallow dish.
4. In a second bowl whisk eggs and milk to make an egg wash.
5. Remove quail from buttermilk, letting excess drip off. Dredge each bird in the seasoned flour mixture, dip into egg wash, then press again into the flour mixture to form an even coating. Set on a rack while you heat the oil.
6. Heat a large heavy skillet over medium-high heat and add vegetable oil to reach about 1/4 inch (6 mm) depth. When oil registers 350°F (175°C) or a pinch of flour sizzles, add quail, skin-side down, without crowding the pan (work in batches).
7. Fry quail 5–7 minutes per side until crust is deep golden and internal temperature at the meatiest part reaches 165°F (74°C). Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining quail.
8. For the gravy, pour off all but 2 tbsp (30 ml) of oil from the skillet and add butter. When butter is melted, whisk in 2 tbsp (15 g) flour and cook 1–2 minutes to make a roux.
9. Gradually whisk in chicken stock to avoid lumps, then add heavy cream and Worcestershire sauce. Simmer until thickened, 3–5 minutes. Season with cracked black pepper and salt to taste.
10. Serve 2 quail per person (for 4 servings) with peppered pan gravy spooned over or on the side and garnish with chopped parsley.