SALT & VINEGAR ENCRUSTED QUAIL AND POTATO PUREE WITH HONEY SRIRACHA SAUCE

Salt & Vinegar Encrusted Quail and Potato Puree with Honey Sriracha Sauce image

Provided by Eddie Jackson

Time 1h

Yield 3 servings

Number Of Ingredients 17

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Canola oil, for cooking
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 quails, split
1/2 cup sriracha hot sauce
2 tablespoons honey
1/2 cup panko breadcrumbs
One 2 1/2-ounce bag salt and vinegar potato chips
1 large egg
1/4 to 1/2 cup milk
3 potatoes
1 clove garlic
1/4 cup sour cream
2 tablespoons unsalted butter

Steps:

Heat a deep fryer with canola oil to 375 degrees F.
Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Rub the seasoning mix over the quails and set aside.
Combine the sriracha and honey with a whisk in a small bowl and set aside.
Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat. Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.
Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl. Combine the egg and a splash of milk in a second shallow bowl and whisk together. Dip each quail in the egg mixture, and then coat with the chip mixture.
Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.
Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic. Bring to a boil and cook until the potatoes are tender.
Drain and place in a food processor. Add the sour cream, butter and enough milk to process to desired consistency. Season with salt and pepper and run the mixture through a fine mesh sieve.
To serve, place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce.