Fried Quail
Crispy, juicy, and packed with Southern flavor. These buttermilk-marinated quail are fried to a perfect golden brown, making for an elegant yet comforting meal ready in under an hour.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Quail (4-8 Hours)
- b.In a large bowl or a resealable plastic bag, whisk together the buttermilk and hot sauce.
- c.Add the quail and ensure they are fully submerged in the marinade.
- d.Cover the bowl or seal the bag and refrigerate for at least 4 hours, or up to 8 hours for the most tender and flavorful result.
- 2
Step 2
- a.Prepare the Seasoned Dredge (5 Minutes)
- b.In a large, shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- c.Whisk thoroughly until all the ingredients are evenly distributed.
- 3
Step 3
- a.Dredge and Rest the Quail (20 Minutes)
- b.Set up a wire rack over a baking sheet.
- c.Remove one quail at a time from the buttermilk, allowing the excess marinade to drip off.
- d.Place the quail in the seasoned flour mixture and toss to coat completely. Press the flour onto the bird to ensure a thick, even coating.
- e.Transfer the coated quail to the wire rack and let it rest for 15-20 minutes. This step is crucial for developing a crispy crust.
- 4
Step 4
- a.Fry the Quail (15-20 Minutes)
- b.Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) and heat over medium-high heat until it reaches 350°F (175°C).
- c.Working in batches to avoid overcrowding, carefully place 3-4 quail into the hot oil.
- d.Fry for 4-5 minutes per side, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
- e.Use tongs to carefully turn the quail to ensure even cooking.
- 5
Step 5
- a.Drain and Serve (5 Minutes)
- b.Remove the fried quail from the skillet and place them on a clean wire rack to allow excess oil to drain away.
- c.Immediately sprinkle with a pinch of extra salt while they are still hot.
- d.Let them rest for a few minutes before serving hot with your favorite Southern sides like biscuits, grits, or collard greens.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest crust, don't skip the resting step after dredging. It allows the flour to hydrate and adhere better to the bird.
- 2Use a deep-fry or candy thermometer to maintain the oil temperature. If it's too low, the quail will be greasy; if it's too high, the crust will burn before the meat is cooked.
- 3Don't overcrowd the pan. Frying in batches ensures the oil temperature stays consistent and the quail cooks evenly.
- 4For more even cooking, you can spatchcock the quail (remove the backbone and flatten it) before marinating.
- 5Resting the fried quail on a wire rack instead of paper towels prevents the bottom from becoming soggy.
- 6Serve with a drizzle of hot honey or a side of gravy for an extra layer of flavor.
Adapt it for your goals.
Spicy Honey Glaze
After frying, toss the quail in a warm glaze made from 1/4 cup honey and 1 tablespoon of your favorite hot sauce.
Herbaceous DredgeHerbaceous Dredge
Add 1 tablespoon of finely chopped fresh herbs like thyme and rosemary, or 1 teaspoon of dried herbs, to the flour mixture for an aromatic twist.
Air Fryer MethodAir Fryer Method
For a lighter version, dredge and rest the quail as directed. Preheat your air fryer to 375°F (190°C). Spray the quail generously with cooking oil and air fry for 15-20 minutes, flipping halfway through, until golden and cooked through.
Why this is on our healthy list.
Excellent Source of Lean Protein
Quail meat is packed with high-quality, lean protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Rich in B Vitamins
This dish provides a good source of B vitamins, particularly Niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Provides Key Minerals
Quail is a source of important minerals like phosphorus, which is vital for bone and tooth health, and iron, which is necessary for creating red blood cells and transporting oxygen throughout the body.
Frequently asked questions
A serving of two fried quail (approximately 250g) contains an estimated 550-650 calories, depending on the size of the birds and the amount of oil absorbed during frying.