2 tablespoons Sichuan pepper dry rub mix
3/4 cup rice flour
1/4 cup all-purpose flour
2-3 cups peanut or vegetable oil for frying
Optional garnish: sliced jalapenos, fresh lime wedges & fresh cilantro
Clean the quail breasts of any sinew or remaining cartilage, then split into two lobes (half the breast into two pieces). If sourced from the wild, ensure there is no shot in the breast pieces. Combine the Sichuan mix with the rice and AP flour in a bowl. In a shallow pan, preferably a cast iron skillet, heat the oil over medium/high heat. Once the oil is over 300f. Drop a quail breast into the flour mixture and press to coat the entire surface, then gently place into oil. Repeat with additional breasts until pan is full but not overcrowded. You may need to fry in batches depending on the size of your pan. Cook the breasts for 2-3 minutes on one side, until golden brown, then turn over and cook on the other side for an additional 2-3 minutes. If the quail is not turning golden, increase the heat and allow them to cook an additional minute or so, turning as necessary. Remove quail onto paper towel to drain any excess oil, then serve immediately.