Quail

TOTAL TIME: 12 hr 15 min
Prep: 10 min
Inactive Prep: 12 hr
Cook: 5 min
YIELD: 4 servings
LEVEL: Easy

ingredients

BRINE:
  • 4 cups buttermilk
  • 1/4 cup hot sauce
  • 2 teaspoons chopped garlic
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 teaspoon cayenne pepper
recipe tools

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.