Southern Pan-Fried Quail with Cream Cheese Grits

Southern Pan-Fried Quail with Cream Cheese Grits is a delightful and flavorful dish that showcases the rich culinary traditions of the South. This recipe, shared by Athena Russell from Florence, South Carolina, takes inspiration from the classic Southern or Country-Fried Chicken and adds a twist with the introduction of tender and succulent quail.

The quail is marinated in a buttermilk mixture, coated in a seasoned flour mixture, and then pan-fried to perfection. It is served alongside creamy and indulgent cream cheese grits, creating a harmonious combination of flavors and textures. A savory gravy made from the pan drippings completes the dish, adding a touch of richness.

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

GRAVY:

• 3 tablespoons all-purpose flour
• 1 1/2 cups heavy whipping cream
• 1 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

GRITS:

• 1 cup uncooked old-fashioned grits
• 1/2 cup 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)

PREPARATION:

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

YIELD: 8 servings

PREP TIME: 40 minutes

COOK TIME: 25 minutes

Southern Pan-Fried Quail with Cream Cheese Grits is a delightful dish that brings together the flavors of the South in a unique and delicious way. Inspired by the traditional Southern or Country-Fried Chicken, this recipe takes it a step further by featuring tender and flavorful quail as the star of the dish.

The quail is marinated in a buttermilk mixture to enhance its tenderness, and then coated in a seasoned flour mixture before being pan-fried to perfection. The result is juicy and flavorful quail with a crispy coating. The dish is complemented by creamy and indulgent cream cheese grits, providing a rich and velvety texture.

To elevate the dish even further, a savory gravy is made from the pan drippings, adding depth and richness to the ensemble. The cream cheese grits provide a comforting and creamy base that pairs perfectly with the pan-fried quail and the flavorful gravy.

Whether served as a special occasion dish or as a unique weeknight dinner, Southern Pan-Fried Quail with Cream Cheese Grits is sure to impress with its delightful flavors and textures. Embrace the Southern culinary traditions with this delicious and satisfying recipe.