Tired of the same old chicken and waffles? Take your brunch to the wild side with these Fried Whole Quail Waffles, topped with delicate crispy fried quail eggs and drizzled with bold, smoky bacon-infused maple syrup. This dish is a flavor-packed fusion of rustic wild game and Southern comfort food that turns any meal into an experience. Whether you’re a hunter, a foodie, or just someone who craves something unique, this recipe brings crispy skin, tender meat, and buttery waffles together in one unforgettable bite. Perfect for weekend brunch, special gatherings, or showcasing your latest harvest in style.
For the Fried Quail:
- 4 whole quail, cleaned and split down the breastbone (flattened)
- 4 quail legs (from additional birds or separated before frying)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 cup flour
- 1 cup cornmeal
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- Peanut oil or vegetable oil for frying
For the Waffles:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 3/4 cups whole milk or buttermilk
- 1/2 cup melted butter
- 1 tsp vanilla extract
For the Bacon-Infused Maple Syrup:
- 6 strips thick-cut bacon
- 1 cup pure maple syrup
- Optional: pinch of crushed red pepper for a kick
For the Fried Quail Eggs:
- 8–12 quail eggs (2–3 per serving)
- 1 tbsp butter or neutral oil
- 1 tsp smoked paprika
- Salt & cracked black pepper
Directions:
1. Marinate the Quail:
- In a bowl, mix the buttermilk and hot sauce.
- Add quail and marinate in the fridge for at least 2 hours or overnight for deeper flavor.
2. Make the Bacon-Infused Syrup:
- Fry bacon in a pan until crispy. Set aside.
- Pour off excess fat, leaving 1 tbsp in the pan.
- Add maple syrup to the pan and simmer on low for 5–7 minutes.
- Crumble 2 pieces of bacon into the syrup, stirring to infuse.
- Optional: add chili flakes or black pepper for heat and depth. Keep warm.
3. Fry the Quail:
- Mix flour, cornmeal, and seasonings in a bowl.
- Remove quail from marinade and dredge in dry mix.
- Heat oil to 350°F in a cast iron skillet or Dutch oven.
- Fry quail 3–4 minutes per side until golden brown and internal temp reaches 165°F.
- Rest on a wire rack (not paper towels) to keep it crispy.
4. Make the Waffles:
- Preheat waffle iron.
- In one bowl, whisk dry ingredients. In another, mix eggs, milk, butter, and vanilla.
- Combine and stir just until smooth—don’t overmix.
- Cook until golden and crisp, then keep warm.
5. Fry the Quail Eggs:
- Heat butter or oil in a nonstick skillet over medium-low heat.
- Crack quail eggs gently (tip: use a serrated knife) and fry 2–3 minutes until whites are set.
- Season with salt and cracked pepper. Keep yolks runny for bonus flavor.
Assemble & Serve:
- Start with a hot waffle on each plate.
- Top with one whole fried quail.
- Carefully place 2–3 fried quail eggs on top or around the quail.
- Drizzle generously with warm bacon-infused maple syrup.
- Garnish with extra crumbled bacon or fresh herbs like thyme or chives.
