📝 About This Recipe
Experience the delicate, gamey elegance of quail transformed into a soul-warming Southern delicacy. These birds are submerged in a tangy, spiced buttermilk brine to ensure succulent meat before being dredged in a seasoned flour crust that shatters with every bite. The result is a sophisticated twist on classic fried chicken, offering a richer flavor profile and a stunning presentation perfect for an elevated dinner party or a decadent weekend brunch.
🥗 Ingredients
The Quail & Brine
- 8 pieces Whole Quail (semi-boneless or spatchcocked for even cooking)
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (vinegar-based like Tabasco or Crystal)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
The Seasoned Dredge
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
Frying & Finishing
- 1 quart Peanut Oil (or vegetable oil for frying)
- 1/4 cup Honey (warmed)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Prepare the quail by rinsing them under cold water and patting them thoroughly dry with paper towels. If they aren't already spatchcocked, use kitchen shears to remove the backbone and press down on the breastbone to flatten them.
-
2
In a large bowl or airtight container, whisk together the buttermilk, hot sauce, garlic powder, and smoked paprika. Submerge the quail in the mixture, ensuring every bird is fully coated. Cover and refrigerate for at least 4 hours, or ideally overnight.
-
3
When ready to cook, remove the quail from the refrigerator and let them sit at room temperature for 20 minutes to take the chill off.
-
4
In a shallow wide dish, whisk together the flour, cornstarch, salt, black pepper, cayenne, and dried thyme until well combined.
-
5
Drizzle 3 tablespoons of the buttermilk brine into the flour mixture and stir with a fork to create small crumbles; these crumbles will stick to the bird and create those coveted extra-crunchy bits.
-
6
Lift one quail from the brine, letting the excess drip off. Place it in the flour mixture, pressing firmly to ensure an even, thick coating on all sides. Transfer to a wire rack and repeat with the remaining birds.
-
7
Let the breaded quail rest on the wire rack for 10-15 minutes. This allows the flour to hydrate and adhere to the skin, preventing the crust from falling off during frying.
-
8
In a large heavy-bottomed skillet or Dutch oven, heat 2 inches of oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
-
9
Carefully lower 3-4 quail into the hot oil using tongs. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy birds.
-
10
Fry the quail for 3-4 minutes per side. Because they are small, they cook quickly. Look for a deep golden-brown color and an internal temperature of 165°F (74°C).
-
11
Remove the quail and place them on a clean wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
-
12
Repeat the frying process with the remaining birds, ensuring the oil returns to 350°F between batches.
-
13
Drizzle the warm fried quail with honey (or mix honey with a splash of hot sauce for 'hot honey') and garnish with fresh parsley before serving.
💡 Chef's Tips
Don't skip the cornstarch; it lowers the protein content of the flour just enough to create a glass-like crunch that stays crispy longer. Maintain your oil temperature religiously; if it drops below 325°F, the breading will absorb oil and become heavy. Always rest the breaded birds before frying; this 'set time' is the secret to a crust that doesn't flake off in the pan. If you can't find quail, this same method works beautifully with Cornish hens cut into quarters, though you'll need to increase fry time to 6-8 minutes per side.
🍽️ Serving Suggestions
Serve alongside creamy white cheddar stone-ground grits for a true Southern experience. Pair with a crisp, acidic sparkling wine or a cold Pilsner to cut through the richness of the fried coating. A side of vinegar-based coleslaw provides a bright, crunchy contrast to the savory meat. Top with pickled jalapeños or pickled red onions for a pop of acidity and heat.