Ingredients
For the Quail
- 8 quail
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
For the Waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For Serving
- Maple syrup
- Butter
- Fried quail or chicken eggs
- Optional: hot sauce
Instructions
Preparing the Quail
- Marinate the Quail: In a large bowl, combine the quail with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Prepare the Coating: In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Coat the Quail: Remove the quail from the buttermilk, allowing excess to drip off. Dredge each quail in the seasoned flour mixture, ensuring they are well coated. Place the coated quail on a baking sheet and let them rest for about 10 minutes.
- Fry the Quail: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the quail in batches, cooking for about 4-5 minutes per side, until golden brown and crispy. Transfer the fried quail to a paper towel-lined plate to drain excess oil.
Making the Waffles
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs and then add the milk, vegetable oil (or melted butter), and vanilla extract. Mix well.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, which is fine.
- Cook the Waffles: Lightly grease the waffle iron with cooking spray or brush with oil. Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crisp.
Serving
- Plate and Serve: Serve the fried quail on top of the freshly made waffles. Add butter and drizzle with maple syrup. For an extra kick, add a splash of hot sauce if desired.
