Panfried Quail and Creamed Corn with Bacon

1. 1

   With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.

2. 2

   Cut out and discard backbones.

3. 3

   Halve each quail lengthwise through breast and cut off legs.

4. 4

   In a shallow bowl stir together flour, salt, black pepper, and cayenne.

5. 5

   Pour milk into another shallow bowl.

6. 6

   In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360F.

7. 7

   While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess.

8. 8

   Arrange floured pieces on a tray.

9. 9

   With tongs lower floured pieces, skin sides down, into hot oil.

10. 10

    Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain.

11. 11

    Keep quail warm.

12. 12

    Return oil to 360F.

13. 13

    and coat and fry remaining quail in same manner.

14. 14

    Serve quail with lemon wedges and creamed corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.