Deep Fried Quail
They are marinated over night in butter milk and then dredged in seasoned flour and fried in a chicken/fish cooker.
- quail, dressed, washed and dried
- butter milk for marinating to cover quail
- kosher salt and freshly ground black pepper
- all purpose flour
- peanut oil for frying
Place in a container and cover with buttermilk and refrigerate overnight.
Generously season each flour with salt and pepper and place in a zip top bag.
Shake quail in flour mixture and then set on a sheet pan to allow coating to cure.
Add prepared quail to the hot oil and fry turning occasionally until golden brown all over.
Remove to a paper towel lined plate to drain.