Cajun Quail Fingers
SUBMITTED BY STACY POPE
Ingredients:
2 ½ teaspoons garlic powder
2 teaspoons dried thyme leaves
1 ½ teaspoons black pepper
1 to 2 teaspoons cayenne
1 teaspoons salt
2 whole boneless quail breast, cut lengthwise into 1-inch wide strips
2 tablespoons vegetable oil
1 tablespoons butter
Directions:
In shallow dish, combine spice mix ingredients. Dredge quail strips in spice mix to coat. In 12-inch skillet, heat oil and butter over medium heat. Add quail strips. Cook for 4 to 5 minutes, or until brown, turning strip over once. Remove strips from skillet and drain on paper towel-lined plate.
