Deep-Fried Quail - cooking recipe

Ingredients

cleaned and skinned quail (I use legs and breast only)
1/4 c. milk per bird
1 Tbsp. seasoned flour per bird
1 egg yolk per bird

Preparation

Dip each piece of quail in milk and roll in seasoned flour or toss the quail and flour together in paper bag.
Brush each piece lightly with well beaten egg yolk.
Drop the coated quail into piping hot fat, putting in only 2 or 3 pieces at a time so that the fat won't drop to a low temperature.
(This precaution keeps the quail from becoming grease-soaked.)
You can tell when the birds are done by their rich golden-brown color and by the fact that they float slightly in the hot fat.
Remove the cooked pieces from the fat, being careful not to pierce the flesh with a fork; if you do, you'll break the crust and the juices will run out.
Drain on absorbent paper and keep hot until ready to serve, which shouldn't be too long after cooking.
Serve 1 1/2 quails per person.