Ingredients
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8 whole quails
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3 cups buttermilk
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2 teaspoons salt
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1 large onion quartered
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3-4 cloves smashed garlic
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1 tablespoons chopped fresh thyme
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2 teaspoons paprika
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1 tablespoon garlic powder
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1 teaspoon cayenne
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2 cups flour
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2 teaspoon salt
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1 teaspoon paprika and flour
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4 cups vegetable oil
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Salt and pepper to taste
Directions
- Mix the buttermilk with the onion, garlic, all the spices (only two teaspoons salt and paprika). Submerge the quail with the mixture and set in a covered container for as little three to four hours but preferably overnight max 12 hours.
- Add the oil into a large pot or Dutch oven and heat over medium-high heat. You want the oil to be able submerge the quail .
- Meanwhile, take the quail out of the buttermilk and let it drain in a colander. Don’t shake off the buttermilk.
- Let the oil heat until it is about 325°F When the oil is hot, pour the flour, paprika, salt and pepper into a plastic bag and shake to combine. Put a couple of quail into the bag and shake until coated in flour.
- If you want your quail "extra crispy," let the battered birds sit until the flour absorbs the moisture of the buttermilk coating. Then give them a quick second shake in the flour bag. You'll get a much thicker, crunchier crust that way.
- Fry for about five minutes. Fry gently — with a steady bubbling. You might need to adjust the heat a bit. Move the quail around and fry for another three to four minutes. fry in batches, so just leave the un-fried quail in the colander until you are ready to flour them Don’t let the floured pieces sit.
- When the quail are fried, rest on a rack set over a paper towel to drain away any excess oil. Serve hot or at room temperature.
