Fried Quail and Gravy Recipe Easy and Delicious Guide

There’s something truly delightful about fried quail paired with rich, savory gravy. This classic Southern comfort dish combines the delicate flavor of tender quail with a crispy golden crust and a luscious, flavorful gravy that makes every bite irresistible.

Whether you’re preparing a special dinner or simply craving a hearty meal, fried quail and gravy offers a perfect balance of texture and taste that will impress both family and friends.

Fried quail is surprisingly simple to prepare, and the gravy elevates the dish to a restaurant-quality experience without the fuss. This recipe walks you through every step, from seasoning the quail to making a silky gravy that complements the crispy exterior.

Ready to discover a new favorite? Let’s dive into this soul-satisfying recipe that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This fried quail and gravy recipe is a celebration of Southern tradition with a modern twist. The quail is marinated to lock in moisture, then coated in a flavorful seasoned breading that crisps up beautifully when fried.

The gravy, made from pan drippings and rich broth, is the perfect finishing touch that ties everything together.

Perfect for any occasion, this dish is both elegant and comforting. You’ll love the contrast between the crunchy exterior and the juicy, delicate meat inside.

Plus, making the gravy from scratch means you control the flavor, salt, and consistency.

Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding. It’s a fantastic way to enjoy game birds and add variety to your dinner rotation.

Ingredients

• Quail: 4 whole quail, cleaned and patted dry
• Buttermilk: 2 cups (for marinating)
• All-purpose flour: 2 cups (for breading)
• Cornstarch: ½ cup (to add extra crispiness)
• Seasonings for breading: 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper (optional)
• Vegetable oil: for frying (about 4 cups)
• Butter: 3 tbsp (for gravy)
• All-purpose flour: 3 tbsp (for gravy roux)
• Chicken broth: 2 cups (preferably low sodium)
• Heavy cream: ¼ cup (optional, for richer gravy)
• Salt and pepper: to taste, for gravy

Equipment

• Large mixing bowl
• Deep frying pan or Dutch oven
• Wire rack with a baking sheet (for draining)
• Measuring cups and spoons
• Whisk
• Tongs or slotted spoon
• Small saucepan (for gravy)
• Thermometer (optional, for oil temperature)

Instructions

1. Marinate the quail. Place the cleaned quail in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours, ideally overnight. This tenderizes the meat and adds moisture.
2. Prepare the breading mixture. In a shallow dish, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to distribute the spices evenly.
3. Heat the oil. Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy, or test by dropping a pinch of flour into the oil – it should sizzle immediately.
4. Coat the quail. Remove each quail from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing lightly to adhere the coating.
5. Fry the quail. Carefully place the breaded quail in the hot oil, working in batches to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Drain the quail. Remove the fried quail with tongs and place on a wire rack over a baking sheet to drain excess oil. Keep warm in the oven at 200°F (93°C) if needed.
7. Make the gravy. Pour off all but 3 tablespoons of oil from the frying pan, leaving the browned bits behind. Add butter to the pan and melt over medium heat.
8. Whisk in flour. Sprinkle the 3 tablespoons of flour into the melted butter and whisk constantly to form a roux. Cook for 2-3 minutes until golden and fragrant, being careful not to burn.
9. Slowly add broth. Gradually pour in the chicken broth while whisking to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
10. Finish the gravy. Stir in heavy cream if using, and season with salt and pepper to taste. Keep warm until serving.
11. Serve. Plate the fried quail and generously spoon the gravy over the top. Enjoy immediately!

Tips & Variations

Tip: For extra crispy quail, double dredge by dipping the quail back into the buttermilk and then the flour mixture a second time before frying.

Variation: Add fresh herbs like thyme or sage to the breading mixture for an herbal twist.

Tip: If you prefer a spicier gravy, stir in a splash of hot sauce or a pinch of cayenne pepper during the gravy-making process.

Variation: For a lighter option, try baking the breaded quail at 400°F (204°C) for 20-25 minutes, turning halfway through.

Nutrition Facts

Serving Suggestions

Fried quail and gravy pairs wonderfully with classic Southern sides. Serve it alongside creamy mashed potatoes or buttery grits to soak up the rich gravy.

A side of collard greens or sautéed green beans adds a fresh, vibrant contrast to the meal.

For a complete feast, consider serving with fried chicken or creamy mac and cheese. Don’t forget a slice of warm cornbread to round out the flavors perfectly!

Conclusion

Fried quail and gravy is a dish that brings warmth and comfort to any table. It takes a humble game bird and elevates it with a perfectly crispy coating and a rich, savory gravy that leaves you craving more.

The recipe is straightforward enough for home cooks yet impressive enough for special occasions.

With this recipe, you can enjoy the delightful flavors of Southern cooking right in your kitchen. Plus, the versatility of the dish means you can tailor it with different seasonings and sides to suit your taste.

So next time you want to try something new and delicious, give this fried quail and gravy recipe a go – your taste buds will thank you!

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