Total Prep Time: 15 minutes
Total Cook Time: 20 minutes
Total Time: Under an hour
Total Yield: 8 servings
INGREDIENTS:
4 cleaned, semi-boneless Quail
Brushfire Farms Pechanga Spice
Brushfire Farms Cranberry Pepper Sauce
3 cups Flour
2 eggs, beaten
1 Tbsp. fresh chopped Chives
48 fl. oz. Vegetable Oil
PROCESS:
Step 1: Heat oil to 350°F in a large, deep pot for frying. Put flour on plate and add 1 Tbsp. of Pechanga Spice to that and mix together well. Pour beaten eggs in to a small plate or bowl, add 1 tsp. Pechanga Spice to them and mix together well.
Step 2: Cut cleaned quail in half, down the middle, and then completely coat in flour, then completely cover in egg wash (allow excess egg wash to drip off) and completely coat and cover in flour one more time. Basically, our dredging method for a good crunchy skin is dry-wet-dry. Rinse and repeat until all 8 quail halves are breaded and ready to fry.
Step 3: Fry four quail at a time for 5-8 minutes until golden brown and internal temperature reaches 165°F. Remove from oil and rest on a plate with a few paper towels laid on top to soak up any oil. While quail are still hot, lightly sprinkle a little more Pechanga Spice on them.
Step 4: Plate quail and lightly drizzle Cranberry Pepper Sauce on top. Tip: Pouring the sauce into a small bowl for dipping works just fine as well! Garnish with fresh chopped chives and enjoy!!