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Ingredients
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Chicken Fried Quail
Method
Preparation
Marinate the Quail
In a bowl, combine quail pieces with buttermilk. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Prepare the Breading
In a shallow dish, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Coat the Quail
Remove quail from buttermilk, allowing excess to drip off. Dredge in the flour mixture, ensuring they are well coated.
Fry the Quail
Heat vegetable oil in a large skillet over medium-high heat. Fry quail in batches for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
Make the Wild Mushroom Brandy Sauce
In the same skillet, remove excess oil, leaving about 2 tablespoons. Add wild mushrooms and sauté until tender. Carefully add brandy and let it reduce by half, scraping up any browned bits. Stir in heavy cream and simmer until thickened. Season with salt and pepper to taste.
Serve
Plate the fried quail and drizzle with the wild mushroom brandy sauce. Garnish with chopped parsley before serving.