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1
Special equipment: a deep fryer and deep-fry thermometer
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2
Heat a deep fryer with canola oil to 375 degrees F.
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3
Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl.
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4
Rub the seasoning mix over the quails and set aside.
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5
Combine the sriracha and honey with a whisk in a small bowl and set aside.
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6
Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat.
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7
Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.
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8
Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined.
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9
Transfer to a shallow bowl.
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10
Combine the egg and a splash of milk in a second shallow bowl and whisk together.
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11
Dip each quail in the egg mixture, and then coat with the chip mixture.
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12
Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.
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13
Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic.
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14
Bring to a boil and cook until the potatoes are tender.
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15
Drain and place in a food processor.
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16
Add the sour cream, butter and enough milk to process to desired consistency.
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17
Season with salt and pepper and run the mixture through a fine mesh sieve.
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18
To serve, place a scoop of mashed potatoes in the middle of each plate.
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19
Top with a quail and drizzle with the honey sriracha sauce.
