Kentucky quail

A variant on the famous American Kentucky fried chicken.

Kentucky quail

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quail legs



tempura batter



cold water and vodka



Cajun spices



sambal (Indonesian chilli paste)



coarse breadcrumbs

Preparation method

  • Season the quail to taste with salt and pepper.
  • Add one part vodka and one part water to the tempura flour. The vodka evaporates quickly during deep frying, resulting in a super crispy crust.
  • Mix the batter with the Cajun spices and the sambal.
  • Coat the quail legs with the batter and then with the breadcrumbs.
  • Use your hands to ensure that the breadcrumbs are covered with a little of the tempura batter.
  • Deep-fry at 180°C until cooked through and golden brown.
  • Drain on paper towels.

Serving suggestions

  • As a snack.
  • Serve as a main dish with home-made chips and a green salad.
  • As part of a warm salad
  • As part of a composition with several different preparations of quail.

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