Crispy Fried Quail with Black Eye Peas & Red Eye Gravy

crispy fried quail

• Prep Time: 1 hour • Yields: 4 servings


1 lbs. ½ cup all-purpose flour
2 cups peanut or vegetable oil
½ tsp. salt
½ tsp. black pepper
1 cup buttermilk
1 tsp. baking powder
2 sprigs each fresh thyme, parsley & oregano
1 tsp. ground cumin
⅛ tsp. ground cloves
1 tsp. kosher salt
1 jalapeño, stemmed, seeded, and minced
1 cup black eyed peas
½ cup celery, chopped
4 cups water
2 bay leaves
2 ea. garlic, crushed
½ cup onion, chopped
4 cups chicken stock
1 small onion, diced
2 tsp. fresh sage, finely chopped
1 cup milk
¾ cup brewed coffee
2 tbsp. cracked pepper
2 garlic, minced
2 tbsp. all-purpose flour
1 cup beef broth
1 tsp. chives, chopped



Large pan
Large pot
Medium saucepan


Method (Quails):

1. Heat oil in pan to 375°F.

2. Make a batter with flour, baking powder & buttermilk.

3. Season Quail with salt and pepper.

4. Dust Quail with flour, dredge in batter and fry until crispy (about 3 minutes per side).

5. Remove and drain on paper towel.


Method (Black Eye Peas & Red Eye Gravy):

1. Soak peas in water and let sit overnight; then drain.

2. In a large pot, render out pancetta on low-medium heat. Remove and reserve fat.

3. Sauté celery, onions, and garlic until translucent. Add bay leaves, peas, water and chicken stock.

4. Bring to a boil; cover and simmer until cooked (about 2.5 hours).

5. In a saucepan, add the rendered fat from the pancetta, onion, garlic and sage and cook until onions are translucent.

6. Reduce heat to medium-low. Add flour. Cook, stirring constantly for 2-5 minutes, or until golden brown.

7. Slowly whisk in milk, beef broth, and coffee; bring to a boil over high heat, stirring occasionally.

8. Reduce heat to low. Simmer, stirring often, 14-18 minutes or until thickened.

9. Remove from heat. Stir in chives and pepper.

10. Serve and enjoy! 


Get The Recipe!