Deep Fried Quail

Marsha Gardner


Once every season when we are tailgating we have a friend come and do Fried Quail for us. These tender, succulent are little birds are so good you can't just eat one or two.

They are marinated over night in butter milk and then dredged in seasoned flour and fried in a chicken/fish cooker.

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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


1Rinse the quail and pat dry thoroughly with paper towels.

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.
2Meanwhile, in a bring enough oil for frying up to temperature in your chicken/fish cooker.

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.

About Deep Fried Quail

Course/Dish: Other Main Dishes