Cornbread Crusted Fried Quail
The slightly sweet, crunchy cornbread coating contrasts pleasantly with the smoky heat of the chipotle honey. Serve these accompanied by Apple-Jalapeno Cole Slaw. A sweet cornbread is preferred here. This is definitely a finger food so bring extra napkins to the table.
Serves: 4
Prep Time: 30-40 minutes
Cook Time: 30 minutes
¾ c. honey
2 chipotle chilies in adobo
1 8”-square pan baked sweet cornbread (Krusteaz box mix or homemade)
2 Tbsp. cornstarch
2 eggs
½ c. dark beer
1/3 c. all-purpose flour
1/3 c. cornstarch
1 tsp. smoked paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground black pepper
8 skin-on quail
Coarse Kosher salt
3-4 c. neutral oil (canola or vegetable)
In a small saucepan, combine honey and chipotle chilies. Heat until simmering over low heat, remove and let steep while preparing the breading and quail. Strain before serving.
(If your preferred cornbread is already a bit dry/crumbly you can skip this step.) Preheat oven to 250°. Finely crumble the cornbread onto a large baking sheet and bake for 20-25 minutes, stirring occasionally, until crumbs feel dry. Remove and cool completely; you should have about 3 cups of crumbs. Reduce oven to 200°.
While crumbs bake, use kitchen shears to remove the backbone and wings from the quail. (These can be added to chicken bones if you make your own stock.) Pat birds dry and season with salt. Preheat oil in a deep kettle or fryer to 325°.
Prepare a breading station: In a gallon plastic bag combine flour, 1/3 c. cornstarch, paprika, garlic powder, onion powder and pepper. In a medium flat bowl whisk together the eggs and beer. In another bowl combine cornbread crumbs and 2 Tbsp. cornstarch.
Have a baking sheet nearby lined with paper towels. Working with 1-2 quail at a time, coat with flour mixture and shake off any excess, then dip into egg mixture, then dip into the cornbread mixture, pressing lightly on the bird to help crumbs adhere. Carefully lower quail into the oil and fry 5-6 minutes, gently turning over several times so they brown evenly. Remove to the paper-towel-lined sheet, season immediately with coarse Kosher salt and keep warm in the oven while preparing the remaining quail.
Drizzle with the Chipotle Honey just before serving with the Apple-Jalapeño Cole Slaw.
My husband’s earliest hunting memories were made along the fencerows in Loudoun County, Virginia where he grew up. As a young boy he was taught how to be safe and responsible with firearms. He learned to target shoot with .22 rifles and shotguns under the watchful eye of his father and uncles. Going afield with a firearm as part of a quail hunt, however, was a privilege earned over time. Not only did he need to know safety and marksmanship, he needed to demonstrate respect for the animals, the firearms, and the others in the group. Hunting at age seven with his father, he carried an empty .22 and Dad doled out one round at a time. He will never forget when at age ten, a respected family friend and seasoned hunter suggested to his father to “bring the boy along this afternoon”. It was a rite of passage and meant they saw he learned the important lessons.
Fried quail was one of his mother’s favorite foods, so I’m sure there were no complaints when the “boys” went out for a morning afield. This is my version of her favorite.