Quail Dinner Recipes by Chef Michael Styer
12 Bobwhite Quail
1 cup brown sugar
1 cup kosher salt
1 Tablespoon mustard seed
1 Tablespoon red pepper flakes
1 Tablespoon peppercorns
2 Bay leaves
2 Smashed Garlic cloves
1 gallon of water
With a knife, split the quail from the breast plate so it resembles a spatchcock chicken.
Mix brine ingredients in a medium sized pot on low heat until sugar and salt have dissolved. Place in fridge. Once brine is cool, add the quail. Let them soak overnight.
Remove from brine and soak in ice water for five minutes before laying them on smoking rack. Smoke at 160 with an ice bath for forty five minutes before cooling.
BREADING & FRYING
4 cups all purpose flour
1/2 cup fine cornmeal
1/4 cup blackening seasoning
1 quart buttermilk
Preheat your fryer to 350.
You will need two sheet trays or casserole dishes. In one, mix the flour, cornmeal, and seasoning. Pour the buttermilk in the other.
We will be going in the sequence of dry, wet, dry— but before we bread, pour a little buttermilk in the breading and mix with a fork to create some crunchy textures.
After breading each bird, it’s time to fry.
Make sure you have your platter ready. Fry for two to three minutes. I like garnishing with honey, pickles, and a little more seasoning.