Recipe courtesy of The Glass Onion

Quail

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  • Level: Easy
  • Total: 12 hr 15 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. Heat the oil to 300 degrees F in a deep pot. 
  3. 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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