Printable Area
Quail
Recipe courtesy Glass Onion
- Total Time:
- 12 hr 15 min
- Prep:
- 10 min |
- Inactive Prep:
- 12 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- BRINE:
- 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
- 1 teaspoon cayenne 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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.