Seasoned Fried Quail

8 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
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
Tomato slices (optional)
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.