Everything But The Leftovers Quail Nuggets
We just got a bunch of wild bird in the freezer, and to say I’m excited to cook with it is a giant understatement. We’ve been out of poultry for a while, and I don’t buy protein from the store, so I’ve really been missing some bird in our diet!
One of the things I love about the smaller birds is that they take almost no time to cook, which has eased my mind a ton when cooking them. I hate cooking chicken because I just can never get the time right to make sure it is done enough!
But anyway, I’ve been in a Thanksgiving mode testing and creating Thanksgiving dishes, so had already decided that we were going to eat the sides that I had been making as dinner one evening, but I wanted to figure out how to incorporate a protein into dinner as well. I remembered that I had just picked up some Everything But The Leftovers seasoning from Trader Joes, and decided to use it to make some quail nuggets!
All I did was mix in a hefty amount of seasoning into some flour for the dredge, and they totally had that Thanksgiving taste that went so well with all of the sides we were having. I actually had to cut my 2 year old off after 2 helpings because we had to make sure to save some for Dada!
If you are a hunter, or find yourself in possession of some quail, make sure to give these a try – the whole family will love them!
- 25 nuggets
- Prep time: 20 Minutes|Cook time: 5 Minutes|Total time: 25 Minutes
- Set up your dredge station by placing 1/2 cup flour in a plate or bowl, mix your egg in milk in a small bowl, and mix the remaining flour and EBTL seasoning on another small plate.
- Place them next to the stove in order of flour, egg and milk mixture, then flour and seasoning mixture.
- Heat a skillet or large frying pan over high heat.
- Add your avocado oil, and let heat until shimmering.
- In batches, dredge your diced quail by first coating them in plain flour, then coating in the egg and milk mixture, and then coating them in the flour and seasoning mixture.
- Place the nuggets in the frying pan, and fry on each side until golden brown, about 10-20 seconds each.
- Once fried, place the nuggets on a plate with a paper towel to soak up any excess oil.
- Work in batches until complete. Enjoy!
- You don’t have to use quail for this recipe – I regularly make nuggets this way with chukar and pheasant, and chicken would work as well if you don’t eat/have access to wild birds. Just make sure to remember that larger birds like pheasant and chicken will likely take a little bit longer to cook!
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