Chicken nuggets, move over!
Need to clear out your fridge? Or just want to feed a group of people some quail? Look no further, but beware, you’ll never want to look at a chicken nugget again and you may not be able to look at a quail without thinking of your deep fryer...
- A limit of quail, breasted, cleaned and with the tenderloin separated.
- 1 egg beaten
- 1 cup of buttermilk
- 1-1/2 teaspoons garlic powder
- 1 cup seasoned bread crumbs
- 1/2 to 1 cup of all purpose flour (to your liking)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 quart of oil for frying / whatever your deep fat fryer needs
- 2 Large resealable bags
Trim your quail breasts so that your nuggets are roughly bite and equally sized. This will ensure they all fry at the same rate, and ensure maximum tenderness. Place your prepared quail into a large resealable bag. In a bowl mix the egg, buttermilk, and garlic powder. Pour the mixture in with the quail, seal and refrigerate an hour or so. In a second resealable bag mix the flour, bread crumbs, salt, and baking powder. When you are ready to go, drain the quail, discarding the wet mixture, then place the quail into the dry ingredient mixture bag. Shake. Find your quail nugget and fry until GB&D (Golden Brown and Delicious).
Still not good enough for you? Then pick up some Idaho fry sauce for dipping. So your corner store doesn't carry the stuff, then whip up a batch of your own, I don’t think you’ll regret it.
Kick butt dipping sauce:
- ¼ cup mayonnaise
- 1/8 cup ketchup
- ¼ TB (Tablespoon) plus ¼ TS (Teaspoon) Worcestershire sauce
- ¼ TS garlic powder
- Pinch of salt
- ¼ TS black pepper
For the sauce: Gather ingredients and mix them in a small bowl.
P.S. Beware: this recipe may cause you to become a compulsive quail hunter!
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