Buttermilk Fried Sc Quail Recipe
Manchester Farm Quail, Smashed Potatoes, “Street” Corn on the Cob
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buttermilk Fried SC Quail
Method
Preparation and Cooking
- 1
Marinate the Quail
Place the quail in a large bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor.
- 2
Prepare the Coating
In a large bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Quail
Remove the quail from the buttermilk, allowing excess to drip off. Dredge each bird in the flour mixture, coating thoroughly. Shake off any excess flour.
- 5
Fry the Quail
Carefully place the coated quail in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
- 6