Skillet-Fried Quail with Honey Heat
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 4 whole farm-raised quail, cleaned
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 tablespoons table salt
  • ½ cup honey
  • ½ cup sriracha sauce
  • 2 cups all-purpose flour
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 tablespoon smoked paprika
  • Peanut oil
  • Kosher salt
  • 1 cup diced green onion tops
Instructions
  1. Cut each quail in half down the breastbone and remove the backbone and any protruding portion of the neck. In a covered container, add the quail and pour over the buttermilk, hot sauce, and salt. Stir to combine, cover and refrigerate for at least 3 hours or overnight.
  2. Make the honey heat sauce, by combining the honey and sriracha sauce in a bowl. Stir to combine and keep at room temperature.
  3. In a cast-iron pot or skillet over medium-high heat, add enough oil to come halfway up the side of the pan or at least 3-inches deep. Over medium-high heat, bring the oil to a temperature of 375ºF.
  4. Remove the quail from the refrigerator and drain on a wire rack. Add the flour, Cajun seasoning, and paprika to a mixing bowl and combine. Working in batches, dredge the wet quail halves in the flour and add to the hot oil (do not crowd the pan). Fry until golden brown and done, about 8 to10 minutes each. Drain the quail on a wire rack over a paper towel-lined tray and salt immediately. Drizzle over the honey heat sauce and sprinkle with green onion tops. Serve family style in the center of the table with extra sauce on the side.
Notes
When I can, I always buy my quail from a local farmer, but farm-raised quail (I like the Manchester Farms brand) can be found in the frozen food section and are readily available in most supermarkets or Asian grocers.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=12907