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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

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.

My Private Notes

Name: Quail
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT12H15M0.000S
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