Recipe courtesy of The Glass Onion
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Herb-Rolled Quail's Eggs

Recipe courtesy of Laura Calder

Quail Wellington

Recipe courtesy of Artista

Quail Samosa

Recipe courtesy of Floyd Cardoz

Quail with Roses

Recipe courtesy of Michelle Bernstein

Grilled Quail

Recipe courtesy of Roger Freedman

Grilled Quail Salad

Recipe courtesy of Michael Lomonaco

Mushroom-Stuffed Quail

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Latest Stories