Buttermilk Fried Quail Food

BUTTERMILK FRIED QUAIL

Steps:

• Mix the buttermilk with the all the spices (except the salt). Coat the quail with the mixture and set in a covered container for as little as an hour, and as much as 8 hours.
• When you are ready to fry, pour the oil into a large pan - a big cast iron frying pan or Dutch oven is ideal - and heat over medium-high heat. You want the oil to almost submerge the quail halves.
• Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don't shake off the buttermilk or anything, just leave it there.
• Let the oil heat until it is about 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke! When the oil is hot, pour the flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to get it coated in flour. NOTE: If you want your quail "extra crispy," let the battered birds sit on a rack until the flour absorbs the moisture of the buttermilk coating. Then give them a second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
• Fry for about 4 to 5 minutes. Fry gently - you want a steady sizzle, but nothing raging, and you definitely don't want the quail to just sit in oil. You might need to adjust the heat a bit. Turn the quail over and fry for another 3 to 4 minutes. You will probably need to fry in batches, so just leave the unfried quail in the colander until you are ready to flour them up and fry them. Don't let the floured pieces sit.
• When the quail are good and fried, let them rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.

SOUTHERN-FRIED QUAIL WITH BLUE CHEESE DRESSING

Steps:

• Mix the 100ml buttermilk, cumin and a large pinch of salt together in a bowl. Put the quail halves in the buttermilk mix so they are completely covered, then chill for at least 6 hrs or overnight.
• To make the dressing, beat the mayonnaise, buttermilk, cheese and celery salt together - don't worry if it's not totally smooth. Keep chilled.
• When ready to cook, mix all the spiced flour ingredients together. Heat a deep-fat fryer or a deep pan with sunflower oil to 175C. Remove the quail from the fridge, then dip each half in the spiced our and carefully drop them in the fryer.
• Fry for about 6 mins until golden and crisp, then drain on kitchen paper and leave to rest for 2 mins or so. Pile onto a large serving plate, put the blue cheese sauce on the side for dipping, and scatter over the celery leaves, if you like.

COUNTRY FRIED QUAIL

Steps:

• Spread the quail open and pat dry with paper towels.
• Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
• Dredge the quail in the seasoned flour.
• Pour oil to 1/4" depth in the skillet and heat.
• Add the floured quail to the oil when it's hot and brown on both sides.
• Remove the quail from the skillet.
• Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
• Add to the drippings in the skillet and stir to combine.
• Add the quail back in the skillet.
• Add enough water to come halfway up the quail.
• Cover and reduce the heat to low.
• Simmer for 30 minutes or until the quail is done and the gravy has thickened.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

SOUTHERN PAN-FRIED QUAIL WITH GRITS

Steps:

• In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.