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Servings
Makes 4 appetizer servings
Ingredients
4 tablespoons unsalted butter
3 tablespoons Magic Pepper Sauce®
1 cup olive oil
4 quails, wing tips clipped, backbone removed, and halved
4 teaspoons Poultry Magic®
¾ cups all-purpose flour
3 tablespoons Magic Pepper Sauce®
1 cup olive oil
4 quails, wing tips clipped, backbone removed, and halved
4 teaspoons Poultry Magic®
¾ cups all-purpose flour
How To Prepare
Heat the butter and Magic Pepper Sauce® together in a small pan over medium heat. Whisk until butter is melted and fully combined. Set aside until ready to serve.
Heat the olive oil in a heavy pan, preferably cast iron, over medium-high heat until oil starts to shimmer.
While the oil is heating, season the quail with the Poultry Magic® and dredge through the flour, shaking off excess.
Cook, breast side down, until browned, about 2 minutes, then flip and continue cooking for another 2 minutes, or until browned.
Remove from pan and sauce with the reserved Buffalo Sauce and serve hot.
Heat the olive oil in a heavy pan, preferably cast iron, over medium-high heat until oil starts to shimmer.
While the oil is heating, season the quail with the Poultry Magic® and dredge through the flour, shaking off excess.
Cook, breast side down, until browned, about 2 minutes, then flip and continue cooking for another 2 minutes, or until browned.
Remove from pan and sauce with the reserved Buffalo Sauce and serve hot.
