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1
In a small bowl, combine the flour and cornmeal and season with salt, pepper, and cayenne; set aside.
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2
In a medium shallow bowl, beat the egg.
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3
Add the buttermilk and season with salt, pepper, and cayenne.
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4
Whisk thoroughly to combine.
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5
Place the quail in the buttermilk and let stand while you cook the bacon for the salad.
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6
Heat a saute pan over medium-high heat and cook the bacon until semi-crisp.
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7
With a slotted spoon, transfer the bacon to paper towels to drain.
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8
Set the pan aside.
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9
Heat 1 inch of oil in a deep medium skillet over high heat until it reaches 350F on a deep-frying thermometer.
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10
Remove the quail from the buttermilk and dredge in the flour mixture, shaking off the excess.
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11
Carefully drop the quail legs into the hot oil and fry, turning once, until golden, 3 to 4 minutes.
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12
With a slotted spoon, transfer to paper towels to drain.
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13
Add the quail breasts to the hot oil and cook, turning once, just until golden, about 3 minutes.
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14
Transfer to the paper towels to drain.
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15
Meanwhile, return the pan with the bacon drippings to the stove.
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16
Add the eggs, season with salt and pepper, and cook, stirring to scramble until just set.
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17
Remove from the heat.
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18
In a medium bowl, toss the lettuces with the sherry vinaigrette and season with salt and pepper.
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19
Add the scrambled eggs to the salad and toss to combine.
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20
Divide the salad among four plates.
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21
Place the quail atop the salads and finish with a scattering of crisp bacon.
