Panfried Quail and Creamed Corn with Bacon


  • 1 teaspoon cayenne (optional)
  • creamed corn with bacon
  • lemon wedges
  • about 2 ½ cups corn or canola oil for frying
  • ½ cup milk
  • 2 teaspoons freshly ground black pepper
  • 1 ½ tablespoons salt
  • + 2 more ingredients
    • 1 cup all-purpose flour
    • 6 whole jumbo quail (6 to 8 ounces each)

1. With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into anothe...

View full recipe at SpringPad


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