Buttermilk Fried Manchester Farms Quail with Chile Honey Drizzle

Serves: 4

For the Chile-Honey Drizzle

• *Makes ¼ cup
• ¼ cup honey
• ¼ cup sherry vinegar
• ½ teaspoon red pepper flakes, or more to taste
• ¼ teaspoon salt

For the chicken

• 1 cup buttermilk
• ¼ cup cayenne-based hot sauce (Satterfield uses Frank’s Red Hot or Texas Pete)
• 2 teaspoons kosher salt
• 4 Manchester Farms semi-boneless quail 
• 2 cups flour
• ½ cup cornstarch
• 1 tablespoon fine sea salt
• 2 teaspoons finely ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dry mustard powder
• ½ teaspoon cayenne
• Approximately 5 cups canola oil, depending on the size of your skillet
• Chile-Honey Drizzle

 

 

Steps

For the Chile-Honey Drizzle

1. In a small saucepan over medium heat, combine all ingredients. Bring to a boil and cook until mixture begins to foam across entire surface, about 2 minutes. Transfer to a small bowl and set aside until ready to serve.

For the Fried Chicken

1. In a medium bowl, whisk together buttermilk, hot sauce, and kosher salt. Place quail in brine and refrigerate for 1 to 2 hours.
2. In a medium bowl, whisk together flour, cornstarch, sea salt, black pepper, paprika, mustard powder, and cayenne. Drain quail, then toss in dredge, one at a time, until each is well-coated.
3. Pour oil into a deep skillet fitted with deep-fry thermometer, preferably a 12-inch cast-iron pan, until it’s filled halfway. Turn heat to medium-low to slowly heat the oil until temperature reaches 350 degrees.
4. Shake off excess flour from one quail. Holding quail by the legs, carefully lower breast of each bird into the hot oil and then gently guide the lower half of the body in, making sure not to splash any oil.
5. Repeat for each bird until they are all semi-submerged in hot oil. Let the birds cook for 3 to 5 minutes and, using tongs, turn a bird or two to check the underside for color. When the flour coating is golden and crispy, carefully turn birds over and cook on opposite side for 3 to 5 minutes. Remove birds from skillet and set on a paper towel-lined tray to cool. Turn off the heat and let oil cool before handling.
6. Slice the fried birds in half and stack the halves on 4 plates. Drizzle with chile honey and serve.

Source: https://thelocalpalate.com/recipes/buttermilk-fried-quail-with-chile-honey-drizzle/