There is no need for any silverware when consuming fried quail: just use your hands! The flavors of sweet, juicy meat and salty, spicy, crispy batter make it hard to resist licking your fingers. This combination is something to be savored and desired.
You can reduce the number of bones by cutting the quail in half or Spatchcock the quail (flattening them by cutting out their backbones). Additionally, you can remove the ribs and snip the saber bone for easier consumption.
It is recommended to place the battered quail in the refrigerator. This should be done for a short period of time. This will ensure that the batter stays on the meat.
Be prepared to make a lot of these delicious fried quail. They’ll be devoured in no time once everyone has had a bite! Make sure to make enough so that you can satisfy the hungry appetites of your family and friends. You’ll want to make sure that you make enough so that no one is left wanting!
Usually, one quail is enough for an appetizer. Two quail make a full lunch. Four quail can satisfy a large appetite.
Needed Ingredients
- Between 8 and 16 quail, split into two pieces.
- 2 cups buttermilk
- 3 cups vegetable oil
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- Two tablespoons of Italian seasoning, or one-third of a cup of a freshly-cut herb blend, is needed. This blend should include oregano, thyme, and parsley.
- 1 teaspoon cayenne
- 2 cups flour
- 1 tablespoon salt
Buttermilk Fried Quail Instructions
- Combine the buttermilk with all the different spices except the salt. Spread the mixture over the quail.
- Place the quail in a sealed container. Leave the container in the refrigerator for at least one hour. No more than eight hours should be spent in the container.
- Once you are ready to fry, choose a large pan. Cast iron or a Dutch oven are the best options. Heat the oil over medium-high heat. The oil should nearly cover the quail halves.
- Remove the quail from the buttermilk and let the excess liquid drip off in a strainer. Do not attempt to dry the quail off, simply allow the buttermilk to drain naturally.
- Heat the oil to 325°F, as when you add flour it should sizzle. Be careful not to let the oil smoke. In a plastic bag, mix together the flour and salt, and then add a few quail. Shake to coat them.
- For an extra crunchy crust, allow the quail to rest on a rack for the flour to absorb the buttermilk, then coat them with flour a second time. This will create a thicker, crunchier crust.
- Cook the quail in a pan for 4-5 minutes. Fry gently, you don’t want a raging sizzle. Make sure not to let it sit in oil, and adjust the heat if necessary.
- Flip the pieces and cook for another 3-4 minutes. You may need to do this in batches. If so, leave the remaining pieces in the colander. When you are ready, add flour and fry them. Do not leave the pieces with flour on them for an extended period of time.
- After frying the quail, put them on a wire rack with a paper towel underneath to absorb any oil. The quail can be eaten either hot or cold.