Seasoned fried quail
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Quail; cleaned |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Hot sauce |
| 2 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Dried whole thyme |
| 1 | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Red pepper |
| 1 | teaspoon | Paprika |
| Vegetable oil | ||
| ½ | cup | Chicken broth |
| ¼ | cup | All-purpose flour |
| 2 | cups | Milk |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Tomato slices (optional) | ||
| Parsley sprigs (optional) | ||
Directions
Split quail to, but not through, the breast bone. Combine buttermilk and next 5 ingredients n a large shallow dish, mixing well. Add quail; cover and marinate 8 hours in refrigerator. Remove quail from marinade, reserving marinade.
Combine 1 cup flour and next 4 ingredients; dredge quail in flour mixture, dip in reserved marinade, and dredge again in flour mixture.
Heat ¼-inch oil in a skillet; add quail, and cook over medium heat 10 minutes or until golden, turning occasionally. Drain on paper towels.
Pour off all but ¼ cup oil from skillet. Add broth and quail; cover and cook over medium heat 15 minutes. Transfer quail to a serving platter. Drain off drippings, reserving ¼ cup in skillet.
Add ¼ cup flour to drippings in skillet; cover and cook over low heat, stirring until smooth. Cook 1 minute, stirring until constantly. Gradually add 2 cups milk, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, ¼ tsp salt, and ½ teaspoon pepper. Serve quail with gravy. If desired, garnish quail with tomato slices and parsley.
From Cheryl Midgley of Alabama in October, 1988"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-20-95