I like to use a strong ale for frying poultry since the higher alcohol content evaporates faster and produces a crispy coating. Using quail makes for a decadent snack, and tossing it in the Sriracha-honey glaze keeps this dish grounded. Serve this as a starter or a light lunch with a sweet poppy-seed coleslaw.
Active preparation time: 35 minutes
Total time: 7 hours
Serves: 3–4
Fried Quail
6 boned quail
1 cup (237 ml) Sriracha sauce
1 cup (237 ml) buttermilk
Oil for frying
1 cup (237 ml) Belgian tripel
1 egg
2 cup flour
Salt