Recipe courtesy of
Episode: Charleston
Total:
12 hr 15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 cups buttermilk
  • 1/4 cup hot sauce
  • 2 teaspoons chopped garlic
  • 2 teaspoons black peppercorns
  • 1 teaspoon cayenne pepper
  • 4 whole quails, boneless and butterflied
  • Oil, for frying
  • 2 cups all-purpose flour
  • 2 cups self-rising flour
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper

Directions

For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.

Heat the oil to 300 degrees F in a deep pot. 

Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.

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