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Buttermilk Fried Quail Recipe

Buttermilk Fried Quail

Buttermilk Fried Quail Recipe

A Crispy Delight

Can Substitute: Quail for Chukar Partridge


Serving Size: 4 | Course: Appetizer | Time: 2 hours 30 minutes


Before we dive into the tantalizing details of our Buttermilk Fried Quail recipe, let's take a moment to savor the anticipation that comes with each golden, crispy bite. Imagine the satisfying crunch as you sink your teeth into perfectly fried quail, the exterior boasting a delectable fluffiness that encases the succulent meat within.

This is no ordinary fried delight, it's a culinary symphony that elevates the humble quail to new heights. Join us on a journey where crispy perfection meets the extraordinary, and let Quail set the stage for an epicurean adventure brought to you by Steadfast Farms Poultry Processing & Slaughter.


Have you ever experienced the disappointment of indulging in fried chicken, savoring the initial crispiness and well-seasoned delight, only to be met with dry and bland bites after just a few mouthfuls? That familiar letdown is precisely why quail takes center stage in our culinary repertoire. Unlike its larger poultry counterpart, every bite of quail is akin to that initial, extraordinary sensation; crispy, succulent, and bursting with flavor. Quail size offers a consistent symphony of culinary excellence, ensuring that every bite is as enchanting as the first, making it a delightful alternative to the common fried chicken experience.


Indulge your palate in a harmony of flavors with our Buttermilk Fried Quail Recipe, a culinary masterpiece crafted with passion and precision. At Steadfast Farms Poultry Processing & Slaughter (SPPS), we take pride in bringing you the finest quail meat, and this recipe is a testament to our commitment to quality and taste.


For those eager to recreate this culinary masterpiece in their own kitchens, we invite you to download a PDF of the recipe

Buttermilk Fried Quail
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Download a PDF of the recipe here.



Ingredients:

  • 8 to 16 quail, cut in half

  • 2 cups buttermilk

  • 2 tablespoons Italian seasoning, or 1/3 cup of mixed chopped fresh herbs like oregano, thyme, and parsley

  • 2 teaspoons paprika

  • 1 tablespoon garlic powder

  • 1 teaspoon cayenne 2 cups flour

  • 1 tablespoon salt

  • 3 cups vegetable oil


Instructions:

Optional Simple Brine

1/4 cup kosher salt to 4 cups water

Submerge your quail in the brine for 4 to 8 hours


  1. Mix the buttermilk with all the spices (except the salt).

  2. Coat the quail with the mixture and set in a covered container for as short as an hour, and as long as 8 hours.

  3. When you are ready to fry, pour the oil into a large pan a big cast-iron frying pan or Dutch oven is ideal and heat over medium-high heat.

  4. Take the quail out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk, just set it in the colander.

  5. Let the oil heat to 325°F; this is the point where a sprinkle of flour will immediately sizzle. Do not let the oil smoke!

  6. When the oil is hot, pour the flour and salt into a plastic bag and shake to combine.

  7. Put a few quail into the bag and shake to get it coated in flour.

  8. Fry for about 4 to 5 minutes. Fry gently you want a steady sizzle, and you don’t want the quail to just sit in oil. You might need to adjust the heat a bit.

  9. Turn the quail over and fry for another 3 to 4 minutes.

  10. When the quail is golden brown, let them rest on a rack set over a paper towel to drain away any excess oil.


Serve hot or at room temperature.




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