8 ea quail; cleaned
1 c buttermilk
1 tb hot sauce
2 tb worcestershire sauce
1 ts dried whole thyme
1 ts pepper
1/2 ts salt
1 c all-purpose flour
1 ts salt
1/2 ts pepper
1 ts red pepper
1 ts paprika
1 vegetable oil
1/2 c chicken broth
1/4 c all-purpose flour
2 c milk
1 tb worcestershire sauce
1/4 ts salt
1/2 ts pepper
1 tomato slices (optional)
1 parsley sprigs (optional)

Split quail to, but not through, the breast bone. Combine buttermilk
and next 5 ingredients n a large shallow dish, mixing well. Add quail;
cover and marinate 8 hours in refrigerator. Remove quail from marinade,
reserving marinade.
Combine 1 cup flour and next 4 ingredients; dredge quail in flour
mixture, dip in reserved marinade, and dredge again in flour mixture.
Heat 1/4-inch oil in a skillet; add quail, and cook over medium heat 10
minutes or until golden, turning occasionally. Drain on paper towels.
Pour off all but 1/4 cup oil from skillet. Add broth and quail; cover
and cook over medium heat 15 minutes. Transfer quail to a serving platter.
Drain off drippings, reserving 1/4 cup in skillet.
Add 1/4 cup flour to drippings in skillet; cover and cook over low heat,
stirring until smooth. Cook 1 minute, stirring until constantly. Gradually
add 2 cups milk, and cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in Worcestershire sauce, 1/4 tsp salt, and 1/2
teaspoon pepper. Serve quail with gravy. If desired, garnish quail with
tomato slices and parsley.

From Cheryl Midgley of Alabama in October, 1988 “Southern Living” Typos by
Jeff Pruett

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