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Crispy, juicy, and packed with Southern flavor. These buttermilk-marinated quail are fried to a perfect golden brown, making for an elegant yet comforting meal ready in under an hour.
For 4 servings
Marinate the Quail (4-8 Hours)
Prepare the Seasoned Dredge (5 Minutes)
Dredge and Rest the Quail (20 Minutes)
Crispy, juicy, and packed with Southern flavor. These buttermilk-marinated quail are fried to a perfect golden brown, making for an elegant yet comforting meal ready in under an hour.
This southern recipe takes 35 minutes to prepare and yields 4 servings. At 900.39 calories per serving with 58.03g of protein, it's a moderately challenging recipe perfect for dinner or lunch or supper.
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Fry the Quail (15-20 Minutes)
Drain and Serve (5 Minutes)
After frying, toss the quail in a warm glaze made from 1/4 cup honey and 1 tablespoon of your favorite hot sauce.
Add 1 tablespoon of finely chopped fresh herbs like thyme and rosemary, or 1 teaspoon of dried herbs, to the flour mixture for an aromatic twist.
For a lighter version, dredge and rest the quail as directed. Preheat your air fryer to 375°F (190°C). Spray the quail generously with cooking oil and air fry for 15-20 minutes, flipping halfway through, until golden and cooked through.
Quail meat is packed with high-quality, lean protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
This dish provides a good source of B vitamins, particularly Niacin (B3) and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Quail is a source of important minerals like phosphorus, which is vital for bone and tooth health, and iron, which is necessary for creating red blood cells and transporting oxygen throughout the body.
A serving of two fried quail (approximately 250g) contains an estimated 550-650 calories, depending on the size of the birds and the amount of oil absorbed during frying.
While quail meat itself is a lean source of protein and nutrients, this dish is fried, which adds significant fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier alternative, try the air fryer variation.
Yes, absolutely. Follow the recipe through the dredging and resting step. Then, preheat your air fryer to 375°F (190°C), spray the quail with oil, and cook for about 15-20 minutes, flipping once, until crispy and cooked through.
The best oils have a high smoke point and neutral flavor. Peanut oil is a classic Southern choice, but canola, vegetable, or grapeseed oil also work very well.
Greasy results are almost always due to the oil temperature being too low. If the oil isn't hot enough, the crust absorbs oil instead of instantly crisping up. Use a thermometer to maintain a steady 350°F (175°C).
It's not recommended. Buttermilk is acidic and will start to break down the meat's texture if left for too long, potentially making it mushy. 4 to 8 hours is the ideal window for tender, juicy results.
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