Prepare deep fryer: Heat canola oil in a deep fryer to 375 degrees F.

Make the quail rub: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper.

Season the quail: Rub the seasoning mix over the split quails.

Prepare honey sriracha sauce: Whisk together sriracha and honey in a small bowl.

Sear the quail: Heat canola oil in a cast-iron skillet over medium heat. Sear the quail on both sides for 2-3 minutes per side.

Make the chip crust: Combine panko breadcrumbs and salt and vinegar potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl.

Prepare egg wash: Combine egg and a splash of milk in a second shallow bowl and whisk together.

Crust the quail: Dip each quail in the egg mixture, and then coat with the chip mixture.

Deep fry the quail: Flash fry the quail in the deep fryer until golden brown, 2-3 minutes.

Cook the potatoes: Cut potatoes into cubes and place in a saucepan of water seasoned with salt and garlic. Bring to a boil and cook until tender.

Puree the potatoes: Drain potatoes and place in a food processor. Add sour cream, butter, and enough milk to process to desired consistency.

Strain potato puree: Season with salt and pepper and run the mixture through a fine mesh sieve.

Serve: Place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce.