Recipe courtesy of The Glass Onion
Quail
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1444
- Total Fat
- 93
- Saturated Fat
- 11
- Carbohydrates
- 110
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 43
- Cholesterol
- 93
- Sodium
- 1644
- Total: 12 hr 15 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 5 min
Ingredients
4 cups buttermilk
1/4 cup hot sauce
2 teaspoons chopped garlic
2 teaspoons black peppercorns
1 teaspoon cayenne pepper
4 whole quails, boneless and butterflied
Oil, for frying
2 cups all-purpose flour
2 cups self-rising flour
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
Directions
- For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.
- Heat the oil to 300 degrees F in a deep pot.
- Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.