Recipe courtesy of The Glass Onion


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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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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


  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.