These buttermilk fried quail have flavorful, crispy skin with a sweet and tangy chile-honey drizzle. An atypical take on the traditional fried chicken, these birds boast a multitude of flavors from being dredged in buttermilk, coated in spices like paprika and mustard powder, then drizzled with a sticky sweet chile sauce for a final burst of flavor.
Steven Satterfield is the co-owner and executive chef of Miller Union an award-winning, seasonally driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine, and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. In 2017, after four previous nominations, Satterfield was named Best Chef: Southeast by the James Beard Foundation. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.
recipe
yields
Serves 4
*Makes ¼ cup
¼ cup honey
¼ cup sherry vinegar
½ teaspoon red pepper flakes, or more to taste
¼ teaspoon salt
1 cup buttermilk
¼ cup cayenne-based hot sauce (Satterfield uses Frank’s Red Hot or Texas Pete)
2 teaspoons kosher salt
4 Manchester Farms semi-boneless quail
2 cups flour
½ cup cornstarch
1 tablespoon fine sea salt
2 teaspoons finely ground black pepper
1 teaspoon paprika
1 teaspoon dry mustard powder
½ teaspoon cayenne
Approximately 5 cups canola oil, depending on the size of your skillet
Chile-Honey Drizzle
Deep-fry thermometer
For the Chile-Honey Drizzle
For the chicken
Special equipment
steps
For the Chile-Honey Drizzle
- In a small saucepan over medium heat, combine all ingredients. Bring to a boil and cook until mixture begins to foam across entire surface, about 2 minutes. Transfer to a small bowl and set aside until ready to serve.
For the Fried Chicken
- In a medium bowl, whisk together buttermilk, hot sauce, and kosher salt. Place quail in brine and refrigerate for 1 to 2 hours.
- In a medium bowl, whisk together flour, cornstarch, sea salt, black pepper, paprika, mustard powder, and cayenne. Drain quail, then toss in dredge, one at a time, until each is well-coated.
- Pour oil into a deep skillet fitted with deep-fry thermometer, preferably a 12-inch cast-iron pan, until it’s filled halfway. Turn heat to medium-low to slowly heat the oil until temperature reaches 350 degrees.
- Shake off excess flour from one quail. Holding quail by the legs, carefully lower breast of each bird into the hot oil and then gently guide the lower half of the body in, making sure not to splash any oil.
- Repeat for each bird until they are all semi-submerged in hot oil. Let the birds cook for 3 to 5 minutes and, using tongs, turn a bird or two to check the underside for color. When the flour coating is golden and crispy, carefully turn birds over and cook on opposite side for 3 to 5 minutes. Remove birds from skillet and set on a paper towel-lined tray to cool. Turn off the heat and let oil cool before handling.
- Slice the fried birds in half and stack the halves on 4 plates. Drizzle with chile honey and serve.
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Recipe By
Steven Satterfield of Miller Union in Atlanta, Georgia
Comment 1
Good Afternoon!
Your recipe sounds amazing. I can almost taste the cooked quail. I am from SC and just purchased Manchester quail to cook from local grocer, can’t wsirvvyo try your recipe. .