Buttermilk Fried Quail
Elevate your game bird game with this incredibly tender and crunchy buttermilk fried quail. The tangy marinade ensures a juicy interior, while the seasoned flour and cornstarch coating delivers a satisfying, golden-brown crust.
Prep
15m
Cook
20m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 8 pieces 8 pieces | semi-boneless quails |
| 2 cups 480 ml | buttermilk |
| 2 tbsp 30 ml | hot sauce |
| 2 cups 250 g | all-purpose flour |
| 1/2 cup 64 g | cornstarch |
| 2 tsp 4 g | smoked paprika |
| 2 tsp 6 g | garlic powder |
| 1 tsp 3 g | onion powder |
| 1 tsp 2 g | cayenne pepper |
| 2 tsp 12 g | kosher salt |
| 1 tsp 2 g | black pepper |
| 1 quart 946 ml | peanut oil |
2 Method
Step 1. In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the quails, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2. In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and the remaining salt and pepper. Mix well to ensure spices are evenly distributed.
Step 3. Fill a heavy-bottomed skillet or Dutch oven with about 2 inches of peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Step 4. Working one at a time, remove a quail from the buttermilk marinade and let the excess liquid drip off. Dredge the quail thoroughly in the seasoned flour mixture, pressing firmly so the coating adheres well.
Step 5. Carefully place the quails into the hot oil in batches to avoid overcrowding. Fry for 3 to 5 minutes per side until they reach a deep golden brown and the internal temperature is 165°F.
Step 6. Remove the quails and place them on a wire rack set over a baking sheet to drain. This prevents the bottom from getting soggy. Serve immediately while hot and crispy.
💡 Chef's Tips
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Use a thermometer to maintain the oil at 350°F; if the oil is too cold, the birds will be greasy, and if too hot, they will burn before cooking through.
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Semi-boneless quails are highly recommended for easier eating and more even frying.
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Adding cornstarch to the flour mixture creates a much crispier crust than flour alone.
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Let the breaded quails sit for 5 minutes before frying to help the coating stick better.
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