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17 responses to “Buttermilk Fried Quail”

  1. Erika

    I’m licking my monitor right now. =P~

  2. deana

    I am with Erika, splendid recipe for quail that often gets treated as fancy food –– look what you miss thinking of it that way!

  3. Ricardo Rodríguez

    Just wonderful!, and not that complicated at all.
    Just would love to have some quail right now.

  4. RG

    Thanks! I have been looking for a recipe for old fashioned fried quail. Do you leave the skin on if they are plucked?

  5. Dylan

    Holy cow! Tried this out on 4 store-bought “Texas A&M Gourmet” quail (not quail season just yet, here in Texas); Outstanding, sir! Best wishes on your book tour, and keep up the great work. Huge fan of all your game bird creations. Your site is an invaluable resource to any consumer of fish and game. Thanks for sharing your ideas!

  6. Rose

    I made these last week with some quail that were left over from a hunt test. Amazing! I forgot the paprika and marinated them much longer than you recommended but they turned out great. Thanks for another great recipe to add to my arsenal. I just got your new book – can’t wait to try some of the waterfowl recipes now that the migration is starting. More goose recipes, please! 🙂

  7. Henry A. Meyer

    Question: I shot quail in field and skinned them, i.e. field dressed the same. Is there anything I should do different in the cooking or preparation?

  8. Tasty Eats at Home » Black-Eyed Peas with Kale

    […] served them alongside some fried chicken livers (yes, I adore chicken livers!) and fried quail for a Southern-style treat, but you could also serve them with barbecue, or even on top of a bed […]

  9. eric jenkins

    This recipe worked great with chukar as well.

  10. Bruce Buffington

    What about deep frying the quail

  11. Charles Lightfoot

    Fried up a mess of quail last night. As my Cajun buddy says that is the very back of the cat! The best ever crunchy, spicy, I thank you Hank for this and many more. A happy and prosperous new year to you.

  12. Paul Schmidt

    We just used this recipe tonight for quail bagged on a hunt this past weekend and it was really great! They were the best quail I’ve ever had. Thanks very much for making it available.

  13. dustin

    I am using some quail that my cousin raised in captivity. Can anyone give me instructions on how to slaughter, de-feather, and gut the birds and should i brine them if they are captive?

  14. Adam

    @dustin – we raise quail in our backyard. There are several YouTube videos that show very humane slaughter/processing procedures. Plucking them is a bit of a pain, but the taste is undeniable (especially if southern fried). Brine is recommended for captive and hunted birds.

  15. Quinton

    I tried this recipe with 6 quail from Cavendish Game Birds. All I can say is WOW, AMAZING! I actually forgot to flour the first three birds, but they were just as tasty as the three that did get the flour. This is now my favorite quail recipe and I cannot wait to try it again! Thank you!!

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