Wild Quail is one of the tastiest game birds you will ever eat. My husband and I had about 20-30 quail breasts from a recent upland hunt at Ozark Wings and had some family and friends over to help us reap the rewards. This Buttermilk Fried Quail recipe turned out amazing and believe me when I tell you that they probably only lasted about 5-10 minutes before being devoured. Here is how you make them:
About 20 quail breasts, with the meat cut off of the breast bone. (That would make 40 halves)
2 cups buttermilk
2 Tbsp Italian Seasoning
1 Tbsp garlic powder
2 tsp paprika
1 teaspoon hot sauce, I love Texas Pete's
2 cups flour
1 Tbsp salt, I love Redmond Real Salt
3 cups vegetable oil
1) In a large bowl or container, mix the buttermilk with all of the spices (except the salt, that will be mixed with the flour later) and coat the quail. Cover container and refrigerate for 1-8 hours.
2) Once you are ready to fry the quail, pour the oil into a large pan - I prefer a large cast iron pan - and heat over medium-high heat (325 degrees is about perfect). You will want the oil to almost submerge the quail halves, so you can adjust the oil accordingly.
3) Take the quail out of the container and let it drain in a colander. Don't shake it, just let it sit there and get some of the excess off.
4) Once the oil is ready, pour the flour and salt into a large plastic baggy and shake to combine. Put a few of the quail pieces in the bag and shake to coat.
5) Fry for about 4-5 minutes, then turn the quail and fry for about 3-4 minutes on the other side.
6) Once fried, set the quail on a rack set over a paper towel so any excess oil will drain away.
7) Sprinkle with more salt if desired and they are ready to serve!