Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce

Total Time:
1 hr 30 min
Prep:
1 hr
Cook:
30 min

Yield:
3 servings
Level:
Intermediate

Ingredients
  • Canola oil, for cooking
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 3 quails, split
  • 1/2 cup sriracha hot sauce
  • 2 tablespoons honey
  • 1/2 cup panko breadcrumbs
  • One 2 1/2-ounce bag salt and vinegar potato chips
  • 1 large egg
  • 1/4 to 1/2 cup milk
  • 3 potatoes
  • 1 clove garlic
  • 1/4 cup sour cream
  • 2 tablespoons unsalted butter
Directions
  • Special equipment: a deep fryer and deep-fry thermometer

  • Heat a deep fryer with canola oil to 375 degrees F.

  • Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Rub the seasoning mix over the quails and set aside.

  • Combine the sriracha and honey with a whisk in a small bowl and set aside.

  • Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat. Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.

  • Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl. Combine the egg and a splash of milk in a second shallow bowl and whisk together. Dip each quail in the egg mixture, and then coat with the chip mixture.

  • Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.

  • Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic. Bring to a boil and cook until the potatoes are tender. Drain and place in a food processor. Add the sour cream, butter and enough milk to process to desired consistency. Season with salt and pepper and run the mixture through a fine mesh sieve.

  • To serve, place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce.

Cook's Note: Quail can be very delicate so be sure not to fry them too long; 3 minutes tops.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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