Extra Crispy Fried Quail
Country Girl 12.02.13
If you like extra breading and extra crunch with your fried quail, you’ll like this recipe! If you like, you can drizzle some gravy over the birds, or you can dip them in a sweet and spicy sauce. We enjoy having these fried quail with yellow rice.
- 8 dressed quail
- 1 cup milk
- 1 egg
- 1 ½ cups flour
- 2 tablespoons cornstarch
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 2 teaspoons mild paprika
- Peanut oil
Directions: Cut birds in half. Rinse and pat dry.
Whisk together milk and egg.
Combine flour, cornstarch, and dry seasonings in a plastic bag or paper sack.
Remove quail halves from egg wash and shake in flour mixture. Allow flour-coated bird sections to rest on a plate for 15 minutes.
Pour oil into a heavy skillet and heat over medium to medium-high heat until oil reaches about 340 degrees. Oil should be about 2/3-inch deep.
When oil is hot, dip the quail in the milk again. Shake in flour again.
Carefully drop birds into oil, a few at a time. Don’t crowd the pan. Fry until both sides are nicely browned.
Drain on wire racks.