RECIPE #11
A Southern classic made with Coturnix quail — crispy on the outside, juicy and tender inside. The buttermilk soak is the secret to perfect flavor and texture every time.
⏱ Prep: 2 hrs
🔥 Cook: 8 min
🍽 Serves: 4
💪 380 cal
Ingredients
- 4 Coturnix quail, halved
- 1 cup buttermilk
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper
- Oil for frying
Instructions
- Soak quail in buttermilk for 2 hours. This tenderizes the meat and adds tangy depth to every bite.
- Mix flour with paprika, garlic powder, salt, and pepper in a shallow bowl.
- Remove quail from buttermilk and dredge thoroughly in the seasoned flour mixture, pressing to coat all sides.
- Heat oil to 350°F in a deep skillet or Dutch oven. Fry quail for 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels and serve immediately while hot and crispy.
Nutrition (Per Serving)
380
Calories
28g
Protein
24g
Fat
10g
Carbs
Tips & Variations
Serving Tip: Serve with fluffy biscuits, creamy coleslaw, or a drizzle of hot honey for a sweet-heat kick.
Alternate Method: Air fry at 375°F for 12 minutes, flipping halfway. Lighter but still crispy.
Pro Tip: For extra crunch, double-dredge: dip the floured quail back in buttermilk and coat with flour a second time before frying.
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