Chicken-Fried Quail with Creamy Thyme Gravy

Name: Chicken-Fried Quail with Creamy Thyme Gravy
Yield: serves 4 to 6
Ingredients: 8 partially boned quail; 1/2 cup well-shaken buttermilk; 1 large egg; 2 dashes hot sauce; 1 cup dried bread crumbs; 1/2 cup all-purpose flour; Sea salt and freshly ground black pepper; Pinch of ground cayenne pepper; Canola oil, for frying; 2 tablespoons bacon drippings (optional); 1 shallot, minced; 3 tablespoons all-purpose flour; 2 cups milk; 1 tablespoon fresh thyme; Sea salt and freshly ground black pepper

December 14, 2011

This crispy fried quail is for anyone whose favorite part of fried chicken is the crust. Because quail are so small, you get a satisfyingly high crust-to-meat ratio—but the meat itself is flavorful enough to stand up to all that crust. I drape my version in a veil of creamy, herb-flecked pan gravy.

Recipe notes

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