Buttermilk Fried Quail And Waffles

Ingredients

For the waffles:

• 2 ¼ cup flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 Tbsp sugar
• 1 Tbsp Chinese five spice
• 2 eggs, divided
• 2 cups milk
• ½ cup oil
• 1 tsp vanilla

For the quail:

• 4 semi-boneless quail, quartered
• 3 cups buttermilk
• Oil for frying

For the breading:

• 3 cups flour
• 2 Tbsp salt
• 2 Tbsp black pepper
• 3 Tbsp paprika
• 1 Tbsp smoked paprika
• 1 tsp ground mustard
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp basil
• 1 tsp ground ginger

Instructions

Waffles:

1. Preheat a Belgian waffle iron to a high setting. 
2. In an electric mixer with the whisk attachment, whisk egg whites until stiff peaks form.
3. Combine the egg yolks, milk, oil, and vanilla in a small bowl. 
4. Sift together dry ingredients in a large bowl. 
5. Add the wet ingredients to the dry and whisk until smooth. 
6. Fold in egg whites until well-integrated. 
7. Divide batter into 200 gram portions (about 5) and cook in the waffle iron until golden brown, about 6-7 minutes.   

Quail:

1. Marinate the quail in buttermilk for at least 4 hours, preferably overnight. 
2. Mix all spices into the flour until well distributed. 

While you’re making the waffles, prepare the quail.  

1. In a heavy bottom pan or cast-iron skillet, heat 3-4 inches of canola oil over medium heat until 350 F.  
2. Spread seasoned flour in a shallow baking dish. 
3. Remove the quail from the buttermilk, and place in the flour. 
4. Toss to coat evenly. 
5. Fry until very crispy and deep golden brown, about 2-3 minutes.  
6. Drain on paper towels or metal racks, season with salt.  
7. Finish in the oven if necessary. Internal temp should be 165 F.

Did you make this recipe?

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