Recipe courtesy of The Glass Onion
Quail
- Level: Easy
- Total: 12 hr 15 min
- Prep: 10 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 4 servings
Ingredients
4 cups buttermilk
1/4 cup hot sauce
2 teaspoons chopped garlic
2 teaspoons black peppercorns
1 teaspoon cayenne pepper
4 whole quails, boneless and butterflied
Oil, for frying
2 cups all-purpose flour
2 cups self-rising flour
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon white pepper
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.
