Buttermilk-Fried Quail with Warm Sweet Potato Chutney
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Ingredients:
Quail
4 boneless quail
2 cups buttermilk
2 cups all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon smoky sweet paprika
12 pecan halves, lightly toasted
1 cup mixed greens
Pinches of kosher salt and fresh-cracked black pepper
1 quart canola or peanut oil for skillet frying
Chutney
2 cups fresh sweet potato, skinned, diced small
1 cup dried golden raisins
1 jalapeño, finely minced
1 medium Vidalia onion, skinned, diced medium
1 red bell pepper, diced medium
2 tablespoons brown sugar
3 tablespoons fruit vinegar
2 tablespoons lemon juice
1 tablespoon chopped fresh chives
1 tablespoon lemon zest
3 tablespoons Renfroe toasted-pecan maple syrup
1 cup water
Instructions:
Quail Preparation
Preheat fryer to 350 degrees.
In a medium-size bowl, combine flour, onion, garlic, paprika, and cayenne pepper. Set aside. Submerge cut up quail into buttermilk for 15 minutes. Remove from buttermilk and dip each quail piece individually into the flour and spice mixture. Place coated quail into the heated frying oil for approximately 3-4 minutes. Remove quail from hot oil and drain on a plate lined with paper towels. Season the quail with salt and pepper while still hot.
Chutney Preparation
Simmer sugar, vinegar, and lemon juice in a saucepot over low heat for a few minutes. Add onion, sweet potatoes, raisins, bell pepper, syrup, and water. Bring to a boil, then reduce heat and let simmer for 20-30 minutes more, or until potatoes become soft. Add jalapeño, lemon zest, and chives.
Warm Sweet Potato Chutney Makes approximately 2 cups
To plate, spoon chutney into center and place the quail on top. Serve with mixed greens and toasted pecans.