Spatchcocked Fried Quail for Breakfast Recipe
When you think about quail, breakfast might not be the meal that immediately comes to mind. After this, it will be. This is a perfect late-morning meal for after a long morning spent in the deer stand or turkey woods.
Because of the thick crust, this method works well with either skinless or plucked quail.
1-2 quail per person
2 cups buttermilk
3 cups all-purpose flour
3 tablespoons salt
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Spatchcock the birds by cutting down either side of the backbone. Remove the backbone and fold the bird out flat, breaking the wishbone and ribs so that the bird lays flat.
Then dip into the buttermilk, then back into the seasoned flour for a second coating.
While the quail rest, heat 1/2 inch of oil and lard in a heavy cast-iron pan. When the oil reaches 325 degrees, gently lower the quail into the oil. Fry for 5 minutes then gently turn and fry the opposite side for 5 more minutes. Move the quail to a warm, paper-lined platter while you fry remaining quail.