Southern Pan-Fried Quail With Grits Recipe

Name: Southern Pan-Fried Quail With Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups buttermilk; 1-1/2 teaspoons salt, divided; 1 teaspoon pepper, divided; 8 split and flattened quail (4 ounces each), thawed; 1 cup all-purpose flour; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 2/3 cup canola oil; 3 tablespoons all-purpose flour; 1-1/2 cups heavy whipping cream; 1 cup chicken broth; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup uncooked old-fashioned grits; 4 ounces cream cheese, softened; 1/2 cup heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 bacon strips, cooked and crumbled, optional; 2 green onions, thinly sliced, optional

Servings: persons

1-1/2 cups buttermilk
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
8 split and flattened quail (4 ounces each), thawed
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2/3 cup canola oil
3 tablespoons all-purpose flour
1-1/2 cups heavy whipping cream
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked old-fashioned grits
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled, optional
2 green onions, thinly sliced, optional

1
In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade.
2
In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture.
3
In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165u00b0. Drain on paper towels. Remove to a serving platter and keep warm.
4
For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
5
Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.

1631

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1-1/2 cups buttermilk, 1-1/2 teaspoons salt, divided, 1 teaspoon pepper, divided, 8 split and flattened quail (4 ounces each), thawed, and more.

Yes, Southern Pan-Fried Quail With Grits falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern Pan-Fried Quail With Grits

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