Quail and Waffle

Waffles

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Prep: 5 m / Cook: 15m / Ready: 20 m

Preparation

1. Preheat waffle iron. Whip eggs in large bowl with whisk until fluffy. Whisk in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Reserve.

Quail

Ingredients

• 2 cups buttermilk
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• ½ tsp. cayenne pepper
• 1 tsp. hot sauce (Tapatio or Cholula)
• 4 ea. quail

Batter

Ingredients

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 2 tbsp. kosher salt
• ½ tbsp. ground black pepper
• 1 tsp. cayenne

For Frying: 5-8 cups peanut oil (or enough to fill a deep stock pot or deep fryer)

Prep: 6 h / Cook: 30 m / Ready: 6 h 30 m

Preparation

1. To prepare the buttermilk marinade, whisk together the buttermilk, 1 tsp. kosher salt, 1 tsp. ground black pepper, ½ tsp. cayenne, and hot sauce in a bowl.
2. Place quail in marinade for 3-6 hours
3. Combine the flour, baking powder, garlic powder, onion powder, remaining kosher salt and remaining ground black pepper in a large mixing bowl and stir to combine well.
4. Dredge quail in flour mix and Shake well to remove any excess flour mixture. Repeat with rest of quail, setting aside when ready to fry.
5. Heat the peanut oil in a deep stock pot over medium-high heat. If possible, use a candy/fry thermometer to ensure the temperature reaches 350 degrees.
6. Fry the quail until golden brown and juices run clear. Season with salt and pepper and allow to drain for 2-3 minutes. Cook until internal temperature reaches 160 degrees.