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You won't have any trouble bagging this covey of quail. This recipe is packed full of flavor and serves up to ten, but you may want to double or triple it because folks are sure to want more than one. Makes 8 – 10 sliders
  • 6 c Buttermilk
  • 2 tbsp. Garlic powder
  • 8 / 10 Quail medallions
  • 2 c Flour
  • 2 c Plain breadcrumbs
  • 8 – 10 Dinner rolls
  • 2 Roma tomatoes, sliced
  • 2 c Lettuce
  • ½ c HABE Sauce, ½ c Mayo mixed together
  • 3 c Fry Oil
  • In a large bowl combine 3 c of the buttermilk and garlic powder, mixing thoroughly.
  • Soak the quail in this mixture for 4 hours in the refrigerator.
  • After the quail has marinated, set up a small bowl with the remaining buttermilk.
  • Dredge the quail in the flour, dip the floured quail in the buttermilk, then bread the quail in the breadcrumbs.
  • Let the quail rest for 5 minutes on a tray.
  • Set your FIREDISC® to HIGH and heat the oil to 325 F.
  • Fry the quail for 5 minutes per side until the quail is golden brown and crispy.
  • Drain the quail in a paper lined plate and set aside.
  • Cut the rolls in half, add the HABE Mayo, lettuce, quail, and serve!