Southern Fried Quail

Primland Resort

Meadows of Dan


Southern Fried Quail

6 quail, all bones removed except leg bones

1 cup buttermilk

1 tablespoon Texas Pete hot sauce

2 cups all-purpose flour

1 teaspoon ground black pepper

1 teaspoon poultry seasoning

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried thyme

½ teaspoon Cajun seasoning

1 teaspoon salt

Preheat oven to 375 degrees and heat deep fryer to 350 degrees. In one bowl, mix Texas Pete and buttermilk. In another bowl, mix flour and seasonings. Fold wings underneath each quail. Using a small knife, poke a hole in one leg of each quail and thread other leg through the hole. Dredge quails in buttermilk and then seasoned flour.

Drop one at a time into fryer. Do not overfill fryer. Fry for 4 minutes, until golden brown and crisp. Remove to a baking tray and bake for 4 minutes. Place on serving dish and drizzle with either sorghum molasses, honey or maple syrup.

Serves 6

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