When it comes to indulging in a delicious and satisfying meal, there’s nothing quite like biting into a crispy fried quail. This small but mighty bird has a way of elevating any dish with its tender meat and crunchy exterior. But what really takes these little morsels to the next level is the variety of flavors you can add to them.
From classic Southern-style buttermilk batter to bold Korean gochujang seasoning, there’s an endless array of flavor profiles waiting to be explored. Whether you’re in the mood for something spicy and smoky or sweet and tangy, we’ve got 18 mouthwatering recipes to help you achieve that perfect crispy fried quail every time.
Southern-style Buttermilk Fried Quail
Experience the rich flavors of the South with this crispy and tender fried quail recipe. This classic dish is a staple of Southern cuisine, perfect for a special occasion or everyday meal.
Ingredients:
– 12 quail, rinsed and patted dry
– 1 cup buttermilk
– 1 teaspoon hot sauce (such as Tabasco)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. In a shallow dish, whisk together buttermilk, hot sauce, Worcestershire sauce, paprika, garlic powder, and cayenne pepper.
2. Add the quail to the marinade and refrigerate for at least 4 hours or overnight.
3. Preheat the oil in a deep frying pan or deep fryer to 375°F.
4. Remove the quail from the marinade, letting any excess liquid drip off.
5. Dredge the quail in flour, shaking off any excess.
6. Fry the quail for 5-7 minutes on each side, or until golden brown and cooked through.
7. Drain the quail on paper towels and serve hot.
Cooking Time: 15-20 minutes
Spicy Cajun Fried Quail with Remoulade
Spicy Cajun Fried Quail with Remoulade Recipe
Experience the bold flavors of Louisiana with this spicy Cajun fried quail recipe, served with a tangy remoulade sauce. Perfect for a unique appetizer or main course.
Ingredients:
– 12-15 quail
– 1 cup buttermilk
– 1/2 cup hot sauce (such as Tabasco)
– 1 tsp Cajun seasoning
– 1/4 cup all-purpose flour
– Vegetable oil for frying
– Remoulade sauce ingredients: 1 cup mayonnaise, 1/4 cup ketchup, 1 tbsp Dijon mustard, 1/2 tsp paprika, 1/4 tsp cayenne pepper
Instructions:
1. In a shallow dish, whisk together buttermilk, hot sauce, and Cajun seasoning.
2. Add quail to the marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat oil in a deep frying pan to 350°F.
4. Dredge marinated quail in flour, shaking off excess.
5. Fry quail in batches until golden brown, about 3-4 minutes per batch.
6. Drain on paper towels and serve hot with remoulade sauce (mix ingredients together and refrigerate for at least 30 minutes before serving).
Cooking Time: Approximately 15-20 minutes.
Garlic and Herb Marinated Fried Quail
Elevate your game day snacks with this flavorful and crispy quail recipe, perfect for a crowd. This aromatic marinade combines the pungency of garlic with the brightness of herbs, creating a truly unique taste experience.
Ingredients:
– 12-15 quail
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, parsley, thyme, lemon juice, salt, and pepper.
3. Add quail to the marinade, making sure they’re coated evenly.
4. Cover and refrigerate for at least 30 minutes or up to 24 hours.
5. Remove quail from the refrigerator and let sit at room temperature for 15-20 minutes.
6. Fry quail in batches until golden brown and crispy (about 3-4 minutes per batch).
7. Drain on paper towels and serve hot.
Cooking Time: 30 minutes to 1 hour
Honey Glazed Fried Quail with Sesame Seeds
Honey Glazed Fried Quail with Sesame Seeds Recipe
A sweet and savory twist on traditional fried quail, this recipe adds a crunchy sesame seed topping and a drizzle of honey glaze. Perfect for a special occasion or dinner party.
Ingredients:
– 12-15 quails, patted dry
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon sesame seeds
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each quail in the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry quails until golden brown, about 5-7 minutes per side.
5. While quails are still warm, drizzle with honey and soy sauce mixture (equal parts honey and soy sauce).
6. Sprinkle sesame seeds on top of each quail before serving.
Cooking Time: About 15-20 minutes
Korean-style Gochujang Fried Quail
This recipe combines the rich flavors of gochujang, a traditional Korean chili paste, with crispy fried quail for a unique and addictive snack. The sweet and spicy glaze adds an extra layer of depth to this mouthwatering dish.
Ingredients:
– 12-15 quail, cleaned and patted dry
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon garlic, minced
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
2. Dip each quail in the flour mixture, shaking off excess.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
4. Fry quail until golden brown, about 5-7 minutes per side.
5. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, garlic, and black pepper.
6. Brush the glaze on fried quail during the last minute of frying.
7. Serve immediately.
Cooking Time: 15-20 minutes
Crispy Parmesan-Crusted Fried Quail
Elevate your appetizer game with this crispy and flavorful take on fried quail. This recipe combines the richness of parmesan cheese with the tender juiciness of quail, making it a perfect dish for special occasions.
Ingredients:
– 12-15 quail, cleaned and patted dry
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, Parmesan cheese, and breadcrumbs.
2. Dip each quail into the beaten egg, then coat in the flour mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Fry quail in batches for 5-7 minutes on each side, or until golden brown and crispy.
5. Remove from oil and place on paper towels to drain excess oil. Serve hot.
Cooking Time: 10-12 minutes
Lemon Pepper Fried Quail with Aioli
This recipe combines the tender flavor of quail with a zesty lemon pepper crust, served with a creamy aioli for dipping. Perfect as an appetizer or main course, this dish is sure to impress.
Ingredients:
– 12 quails, rinsed and patted dry
– 1/2 cup all-purpose flour
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups buttermilk
– Vegetable oil for frying
– Aioli ingredients: 1/2 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, 1 minced garlic clove
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
3. Dip quails in buttermilk, then coat in flour mixture, pressing gently to adhere.
4. Fry quails in hot oil until golden brown, about 5-7 minutes per side.
5. Drain on paper towels and serve with lemon pepper crust (mix lemon zest and juice) and aioli.
Cooking Time: 15-20 minutes
Smoky Paprika Fried Quail with Chimichurri
Elevate your appetizer game with this bold and flavorful recipe featuring crispy fried quail smothered in a tangy chimichurri sauce. The smokiness from the paprika adds depth to each bite, making it perfect for any occasion.
Ingredients:
– 12-15 quail
– 1/2 cup all-purpose flour
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Chimichurri sauce (recipe below)
Instructions:
1. In a shallow dish, mix together flour, smoked paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each quail in the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry quail until golden brown and cooked through (about 5-7 minutes).
5. Serve hot with Chimichurri sauce spooned on top.
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Combine all ingredients in a bowl and stir well. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Five-Spice Fried Quail with Sweet Chili Sauce
Elevate your appetizer game with this addictive recipe that combines the savory flavors of five-spice powder and crispy fried quail with a sweet and spicy kick.
Ingredients:
– 12 quails, cleaned and patted dry
– 2 tablespoons cornstarch
– 1 tablespoon vegetable oil
– 1 teaspoon five-spice powder
– Salt, to taste
– Sweet Chili Sauce (store-bought or homemade), for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together cornstarch and five-spice powder.
3. Dredge quails in the cornstarch mixture, shaking off excess.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry quails in batches until golden brown, about 5 minutes per batch.
5. Remove quail from oil and place on a baking sheet lined with parchment paper. Season with salt to taste.
6. Bake for an additional 5-7 minutes or until cooked through.
7. Serve warm with Sweet Chili Sauce for dipping.
Cooking Time: 15-20 minutes
Buttermilk-Brined Fried Quail with Hot Honey
Elevate your fried quail game with this simple yet impressive recipe, featuring the tangy zip of buttermilk brine and the spicy sweetness of hot honey.
Ingredients:
– 12-15 quail
– 1 cup buttermilk
– 1/4 cup kosher salt
– 2 tbsp hot honey (such as Mike’s Hot Honey)
– Vegetable oil for frying
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together buttermilk and kosher salt until dissolved.
2. Add quail to the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove quail from brine, pat dry with paper towels.
5. Fry quail in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
6. Drizzle hot honey over fried quail and sprinkle with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Jerk-Spiced Fried Quail with Mango Salsa
A Caribbean-inspired twist on traditional fried chicken, this recipe combines the rich flavors of jerk seasoning with the sweetness of mango salsa. Perfect for a unique appetizer or main course.
Ingredients:
– 12-15 quail
– 2 tbsp jerk seasoning (store-bought or homemade)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1/4 tsp cayenne pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Mango Salsa (see below)
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat oil in a deep frying pan or a deep fryer to 350°F.
2. In a shallow dish, mix together flour, paprika, and cayenne pepper.
3. Dip each quail into the flour mixture, then buttermilk, and finally coat with jerk seasoning.
4. Fry quails in batches for 5-6 minutes or until golden brown.
5. Drain on paper towels and serve immediately with Mango Salsa.
Cooking Time: 15-20 minutes
Truffle Oil Fried Quail with Rosemary Salt
Elevate your game nights or special occasions with this decadent and flavorful recipe. Crispy fried quail is infused with the earthy aroma of truffle oil and the herbaceousness of rosemary salt, making it a perfect treat for foodies.
Ingredients:
– 12-15 quail
– 1/2 cup all-purpose flour
– 1/4 cup truffle oil
– 2 tbsp olive oil
– 2 tbsp rosemary salt (homemade or store-bought)
– 1 tsp garlic powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together flour and garlic powder.
3. Dredge quail in flour mixture, shaking off excess.
4. Heat truffle oil and olive oil in a large skillet over medium-high heat. Fry quail for 5-6 minutes on each side, or until golden brown and crispy.
5. Remove quail from the skillet and place on a baking sheet lined with parchment paper.
6. Sprinkle rosemary salt evenly over the quail.
7. Bake for an additional 5-7 minutes to crisp up the salt.
8. Serve hot and enjoy!
Cooking Time: Approximately 20-25 minutes.
Maple Bourbon Glazed Fried Quail
Elevate your quail game with this sweet and savory recipe, perfect for a special occasion or a unique dinner party. Crispy fried quail smothered in a rich maple bourbon glaze is sure to impress.
Ingredients:
– 12-15 quail
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Maple bourbon glaze (see below)
– Fresh parsley, chopped (optional)
Maple Bourbon Glaze:
– 1/2 cup pure maple syrup
– 1/4 cup bourbon whiskey
– 2 tablespoons butter
Instructions:
1. Preheat the oven to 400°F.
2. In a shallow dish, mix together flour, cornstarch, paprika, and cayenne pepper.
3. Dredge quail in flour mixture, shaking off excess.
4. Dip floured quail in buttermilk, then coat with vegetable oil.
5. Fry quail for 5-7 minutes or until golden brown. Drain on paper towels.
6. In a small saucepan, combine maple syrup, bourbon whiskey, and butter. Bring to a boil, then reduce heat and simmer for 5 minutes.
7. Brush glaze over fried quail and serve hot. Garnish with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes
Thai Basil Fried Quail with Fish Sauce Drizzle
Experience the bold flavors of Thailand with this simple yet impressive recipe that combines crispy fried quail with fragrant Thai basil and a tangy fish sauce drizzle.
Ingredients:
– 12-15 quails
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together flour, cornstarch, and a pinch of salt.
3. Dip each quail in the flour mixture, shaking off excess.
4. Heat vegetable oil in a wok or large skillet over medium-high heat. Fry quails until golden brown, about 5-6 minutes per side.
5. Remove quails from oil and place on paper towels to drain.
6. In a small bowl, mix together garlic, ginger, Thai basil leaves, fish sauce, and lime juice.
7. Drizzle the sauce over fried quail and serve immediately.
Cooking Time: 20-25 minutes
Cornmeal-Crusted Fried Quail with Pepper Jelly
Elevate your game day or special occasion with this crispy and flavorful quail dish, perfect for a small gathering. This recipe combines the tender meat of quail with the crunch of cornmeal crust and the sweetness of pepper jelly.
Ingredients:
– 4-6 quail, cleaned and patted dry
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup buttermilk
– Vegetable oil, for frying
– Pepper jelly, for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together flour, cornmeal, paprika, garlic powder, salt, and pepper.
3. Dip each quail in buttermilk, then coat in the cornmeal mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry quail until golden brown, about 5-7 minutes per side.
5. Serve hot with pepper jelly spooned on top.
Cooking Time: About 20-25 minutes
Fried Quail Banh Mi with Pickled Vegetables
Fried Quail Banh Mi with Pickled Vegetables: A Delicious Twist on a Classic Vietnamese Sandwich
This recipe combines the crispy, savory goodness of fried quail with the freshness and acidity of pickled vegetables, all wrapped up in a crunchy baguette.
Ingredients:
– 12-16 quail pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 4 baguettes, sliced in half
– Pickled vegetables (see below)
– Mayonnaise or Sriracha mayo (optional)
Pickled Vegetables:
– 1 cup thinly sliced carrots
– 1 cup thinly sliced red bell peppers
– 1/2 cup thinly sliced daikon radish
– 1/4 cup rice vinegar
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oil in a deep frying pan to 350°F (175°C).
2. In a bowl, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dredge quail pieces in the flour mixture, shaking off excess.
4. Fry quail for 5-7 minutes or until golden brown and crispy.
5. Assemble sandwiches by spreading mayonnaise or Sriracha mayo on the baguette half, topping with fried quail, pickled vegetables, and cilantro (if desired).
6. Serve immediately.
Cooking Time: 20-25 minutes
Sichuan Pepper Fried Quail with Scallions
Experience the bold flavors of Sichuan cuisine with this simple and addictive recipe for fried quail. The combination of crispy, savory quail and aromatic scallions is a perfect match.
Ingredients:
– 12 quails, patted dry
– 2 tablespoons vegetable oil
– 1 tablespoon Sichuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon cornstarch
– 1/4 teaspoon white pepper
– Salt to taste
– Chopped scallions for garnish
Instructions:
1. In a bowl, whisk together soy sauce, cornstarch, and white pepper.
2. Add the quails and toss to coat evenly.
3. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
4. Add the quails and cook for 5-7 minutes, until golden brown and crispy.
5. Remove the quail from the wok and set aside.
6. In the same wok, add the remaining 1 tablespoon of oil.
7. Add the toasted Sichuan peppercorns and stir-fry for 30 seconds.
8. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Panko-Crusted Fried Quail with Yuzu Mayo
Elevate your quail game with this crispy and flavorful recipe that combines the crunch of Panko breadcrumbs with the tangy zip of yuzu mayo.
Ingredients:
– 12-16 quail, rinsed and patted dry
– 1 cup Panko breadcrumbs
– 2 tablespoons all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– Vegetable oil for frying
– Yuzu mayo (store-bought or homemade)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix together Panko breadcrumbs, flour, paprika, garlic powder, salt, and black pepper.
3. Dip each quail in the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the quail for 3-4 minutes per side or until golden brown and crispy.
6. Drain on paper towels and serve hot with yuzu mayo for dipping.
Cooking Time: About 12-15 minutes total, including frying time.
Summary
Get ready to elevate your game with these 18 crispy fried quail recipes! From Southern-style buttermilk to spicy Cajun, and from garlic and herb marinated to Korean-style gochujang, there’s a flavor combination for every palate. Whether you’re in the mood for something classic or adventurous, this collection of mouthwatering recipes is sure to please even the most discerning gourmet. So why settle for ordinary when you can have extraordinary? Dive in and discover the perfect fried quail recipe for your next dinner party or special occasion!
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