Buttermilk Fried Quail and Corn Bread Waffles

Buttermilk Fried Quail

Buttermilk fried quail & corn bread waffle - stick to your ribs, finger licking richness that keeps you coming back for more - Chef Bri at Wilderness To Table walks you through this delicious southern dish.
Bri Wilderness to table

There is something so comforting about southern food. Its the stick to your ribs, finger licking richness that keeps us coming back for more. Since my husband and I moved to the South our appreciation of southern cuisine has grown well beyond biscuits. We have become obsessed with staking out hole in the wall southern restaurants. And you know what, the ones that are always the scariest on the outside tend to be the most delicious.

My husband and I were driving to the Jack Daniels Distillery in Tennessee one day and saw signs for a Corn Bread Festival that was going on that day. So of course we had to go of course and hit up a festival purely dedicated to corn bread. Let me tell you, it was Fantastic! I must have ate my weight in cornbread and fried peaches. Ever since, I have been on a mission to incorporate corn bread into as many things as possible. This dish first came about when I knew that I wanted to make green chile corn bread, I was just dying to make it. So I fried up some quail, turned the corn bread into waffles and topped it all off with a buttermilk maple chili sauce. When your diet is not an issue, try this recipe out stat.

Buttermilk Fried Quail. Green Chile Cornbread Waffles. Buttermilk maple red chile sauce.

Fried Quail:

  • 4 Quail, whole and cleaned
  • 3 Cups Buttermilk
  • 3 Eggs, whisked together
  • 1 Cup All Purpose Flour
  • 1 tsp Salt
  • 1 tsp. Black Pepper

Place the quail in a bowl and pour the buttermilk over the quail. Cover and refrigerate for at least 4 hours. After that add the whisked eggs to the quail and buttermilk. In another bowl combine the flour, salt and pepper. In a large skillet add at least 2 inches of peanut oil to the pan, and heat the oil to 325 F. Once the oil is to temp, dredge the quail in the flour and place them in the oil. Fry for about 4 minutes each side.

Green Chile Cornbread Waffles:

  • 1 Cup All Purpose Flour
  • 1 Cup Yellow Corn meal
  • 2/3 Cup White Sugar
  • 1 tsp. Salt
  • 3.5 tsp Baking Powder
  • 1 Egg
  • 1 Cup Milk
  • 1/3 Cup Vegetable
  • 1 small can Green Chilies, drained

In a bowl combine all the ingredients together and mix till everything just comes together. You don't want to over mix the batter or it will be tough. Preheat a waffle iron, then cook about 1/2 cup of batter per waffle portion.

Buttermilk Maple Red Chile Sauce:

  • 1 Cup Buttermilk
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Butter
  • 1 tsp. Red Chile Flakes
  • Salt and Pepper, to taste

In a saucepan combine all the ingredients, bring to a bowl, whisking well to melt the butter. Then remove from heat and pour into a serving dish.

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