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With a freezer full of quail I am always looking for new recipes to keep things interesting. My dad emailed this recipe to me and it is now our favorite. I didn’t take any pictures when I made it for the first time, but I will update this post with some the next time we make it (it won’t be long). I just wanted to get this recipe out there asap!
I modified the recipe somewhat – recipes are only guides after all. Modify them to your taste.
1 cup (237 ml) Sriracha sauce
1 cup (237 ml) buttermilk
1 cup (237 ml) high alcohol beer
2 cups flour
Take the 6 quail and remove the breasts and “drumsticks” (thigh and leg).
Mix the Sriracha and buttermilk and marinate the quail for several hours or overnight.
Preheat your frying oil to 325°F (163°C). A deep fryer or a big pot will work fine.
Mix the beer and the egg in a mixing bowl. Place the flour in a large shallow dish or bowl.
Remove the quail from the marinade, rinse under cold water and season with salt.
Dip the quail in the egg mixture and dredge in the flour.
Fry at 325°F (163°C) for 5–6 minutes, or until golden brown, and drain on paper towels.
And now for the really good part……
¼ cup (59 ml) Sriracha sauce
½ cup (118 ml) honey
Mix the Sriracha and honey in a large bowl. Toss the fried quail in the Sriracha-honey sauce and serve immediately.
Our kids devoured the “drumsticks” and the adults loved the boneless breasts. This became an instant favorite.