Imagine a dish that transforms the delicate game bird into a crispy, golden masterpiece that melts in your mouth - welcome to the world of Fried Quail with Gravy! This isn't just another recipe; it's a culinary adventure that elevates home cooking to restaurant-quality elegance. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises a perfect balance of crunchy exterior and tender, juicy meat that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 quails, cleaned
- 1 cup flour
- 2 eggs, beaten
- 1 cup buttermilk
- Salt and pepper to taste
- Oil for frying
- 1 cup chicken broth
- 2 tablespoons butter
Instructions
- Prepare the quails by patting them dry with paper towels and seasoning generously with salt and pepper inside and out.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with buttermilk, and the third with additional seasoned flour.
- Dredge each quail first in plain flour, then dip into the egg-buttermilk mixture, and finally coat thoroughly in the seasoned flour, ensuring complete and even coverage.
- Heat oil in a large cast-iron skillet or deep fryer to 350°F (175°C), maintaining a consistent temperature.
- Carefully place the breaded quails into the hot oil, frying for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove quails and drain on a wire rack or paper towels to remove excess oil.
- For the gravy, pour off most of the frying oil, leaving behind the crispy bits in the pan.
- Melt butter in the same skillet, then whisk in remaining flour to create a roux, cooking for 2-3 minutes.
- Slowly add chicken broth, continuously whisking to prevent lumps, and simmer until gravy thickens to desired consistency.
- Season gravy with salt and pepper to taste.
- Serve the fried quails hot, drizzled with warm gravy, accompanied by your favorite side dishes.
Tips
- Temperature is key: Ensure your oil is precisely 350°F for the perfect golden-brown crust without burning.
- Don't overcrowd the pan - fry quails in batches to maintain oil temperature and ensure even cooking.
- Use a meat thermometer to check internal temperature; quails must reach 165°F for safe consumption.
- Let the quails rest for a few minutes after frying to help retain their juiciness.
- For extra flavor, consider adding herbs like thyme or rosemary to your seasoned flour mixture.
- Make sure to whisk your gravy constantly to prevent lumps and achieve a smooth, silky texture.
- If buttermilk is unavailable, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
Nutrition Facts
Calories: 490kcal
Carbohydrates: 28g
Protein: 30g
Fat: g
Saturated Fat: g
Cholesterol: 177mg
