Fried Quail with Spicy Salt
Crispy, golden, and bursting with bold flavors, Fried Quail with Spicy Salt is the ultimate show-stopper for adventurous food lovers. This elevated fried chicken alternative features tender, marinated quail soaked in buttermilk for juiciness and dredged in a perfectly seasoned, crunchy coating. The highlight? A mouthwatering spicy salt blend, combining sea salt, crushed red pepper flakes, and fragrant five-spice powder for an irresistible kick. Quickly fried to perfection and garnished with fresh parsley and zesty lemon wedges, this recipe transforms a simple dish into an unforgettable culinary experience. Perfect for special occasions or weekend indulgence, this Fried Quail recipe is a must-try for those seeking crispy fried delights with a spicy twist.
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Recipe Information
Ingredients
- 4 whole Quail
- 240 ml Buttermilk
- 240 g All-purpose flour
- 60 g Cornstarch
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 L Oil for frying
- 2 tsp Sea salt
- 1 tsp Crushed red pepper flakes
- 0.5 tsp Five-spice powder
- 0.5 tsp White pepper
- 2 tbsp Chopped fresh parsley (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse the quails under cold water and pat them dry with paper towels. Use kitchen shears to cut each quail in half along the breastbone and backbone, if desired, for easier frying.
Place the quail halves in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or up to 4 hours, to tenderize the meat.
In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
Heat the oil to 175°C (350°F) in a deep fryer or large, heavy-bottomed pot. Ensure the oil is deep enough to fully submerge the quail halves.
Remove the quail from the buttermilk, allowing any excess to drip off, and dredge each piece thoroughly in the flour mixture. Shake off any excess coating.
Fry the quail in batches to avoid overcrowding the pan, cooking for about 4-5 minutes per side or until golden brown and fully cooked (165°F/74°C internal temperature). Remove from the oil and place on a wire rack or paper towels to drain.
While the quail is cooling slightly, mix the sea salt, crushed red pepper flakes, five-spice powder, and white pepper in a small bowl to create the spicy salt seasoning.
Sprinkle the spicy salt generously over the fried quail, ensuring even coverage.
Garnish with chopped parsley and serve immediately with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
