Recipe courtesy of The Glass Onion
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Total:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.

Heat the oil to 300 degrees F in a deep pot. 

Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.

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