Crispy Fried Quail Recipes to Elevate Your Gourmet Game
When it comes to cooking, there’s nothing quite like the thrill of biting into a perfectly crispy, juicy piece of fried food. And when that food happens to be quail – yes, those tiny birds that are often overlooked in favor of their more robust poultry cousins – you know you’re in for a real treat. Whether you’re a seasoned chef or a culinary newbie, there’s no denying the allure of a well-executed fried quail dish.
In this article, we’ll be exploring 18 different recipes that showcase the versatility and flavor of crispy fried quail. From classic Southern-style buttermilk fried quail to more adventurous options like spicy Korean fried quail with gochujang glaze, there’s something here for every taste and occasion. So let’s get started and see what all the fuss is about!
Southern-style buttermilk fried quail
This recipe combines the tender flavor of quail with the creamy tang of buttermilk, all wrapped up in a crispy fried coating. Perfect for a special occasion or a Southern-style dinner party.
Ingredients:
– 12 quail, rinsed and patted dry
– 1 cup buttermilk
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a shallow dish, whisk together buttermilk, flour, paprika, garlic powder, salt, and black pepper.
2. Add the quail to the buttermilk mixture; marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat the oil in a deep frying pan to 350°F (175°C).
4. Remove the quail from the marinade, allowing any excess to drip off.
5. Fry the quail in batches until golden brown, about 3-4 minutes per side.
6. Drain on paper towels; serve hot with your favorite sides and enjoy!
Cooking Time: Approximately 15-20 minutes
Spicy Korean fried quail with gochujang glaze
Experience the bold flavors of Korea with this spicy and savory dish, where crispy fried quail is elevated by a sweet and fiery gochujang glaze.
Ingredients:
– 12-15 quails
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 teaspoon sesame oil
– Salt and black pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix flour, cornstarch, and panko breadcrumbs.
3. Dredge quail in the mixture, shaking off excess.
4. Fry quail in hot oil until crispy, about 5 minutes per side.
5. In a saucepan, combine gochujang paste, soy sauce, brown sugar, sesame oil, garlic, salt, and black pepper. Simmer over medium heat until thickened, about 5 minutes.
6. Toss fried quail in the glaze until coated.
7. Serve immediately.
Cooking Time: About 20-25 minutes
Garlic and herb crusted fried quail
Elevate your game day or dinner party with this crispy and flavorful fried quail dish, infused with the pungency of garlic and herbs. This recipe is perfect for adventurous eaters looking to try something new.
Ingredients:
– 12-15 quail pieces
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup buttermilk
– Vegetable oil, for frying
Instructions:
1. In a shallow dish, mix together garlic, rosemary, thyme, flour, paprika, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each quail piece into the buttermilk, then coat in the herb mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the quail pieces for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 12-15 minutes
Honey-glazed fried quail with sesame seeds
Elevate your game day or special occasion with this sweet and savory recipe for honey-glazed fried quail with sesame seeds. Crispy on the outside, juicy on the inside, these bite-sized morsels are sure to impress.
Ingredients:
– 12-15 quail
– 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
– 1 cup honey
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Sesame seeds for garnish
Instructions:
1. Preheat oil in a deep frying pan to 350°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
3. Dip quail into buttermilk, then coat with flour mixture, shaking off excess.
4. Fry quail for 5-6 minutes or until golden brown, flipping halfway through.
5. Meanwhile, combine honey, soy sauce, and sesame oil in a small bowl.
6. Remove quail from oil and brush with honey glaze.
7. Sprinkle with sesame seeds and serve immediately.
Cooking Time: 15-20 minutes
Cajun-spiced deep-fried quail
Experience the bold flavors of Louisiana with this mouthwatering Cajun-spiced deep-fried quail recipe.
Ingredients:
– 4-6 quail, cleaned and patted dry
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each quail into the buttermilk, coating completely, then roll in the Cajun-spiced flour mixture to coat. Place coated quails on a plate or tray.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Fry quail for 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Cooking Time: 12-15 minutes
Enjoy your crispy Cajun-spiced deep-fried quail with your favorite sides and sauces!
Panko-crusted fried quail with lemon aioli
Elevate your game day or special occasion with this elegant and flavorful quail dish, perfectly balanced between crispy and tender. The lemon aioli adds a bright and tangy contrast to the rich flavors of the quail.
Ingredients:
– 12 quails
– 1 cup Panko breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Lemon aioli (store-bought or homemade)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Panko breadcrumbs, garlic, and Parmesan cheese.
3. Dredge quails in the breadcrumb mixture, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat. Fry quails for 2-3 minutes on each side, or until golden brown.
5. Transfer skillet to oven and bake for an additional 8-10 minutes, or until cooked through.
6. Serve with lemon aioli and garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Fried quail with black pepper and lime
Experience the bold flavors of Mexico with this simple yet elegant recipe that pairs crispy fried quail with a burst of citrusy freshness.
Ingredients:
– 4-6 quails, cleaned and patted dry
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
– 1 lime, cut into wedges
– Vegetable oil for frying
– Salt to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, and black pepper.
2. Dredge quails in the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry quails in batches until golden brown, about 3-4 minutes per side.
5. Remove from oil and place on paper towels to drain excess oil.
6. Serve hot with lime wedges for squeezing over the quail.
Cooking Time: 15-20 minutes
Maple-brined fried quail with rosemary
Maple-Braised Fried Quail with Rosemary: A Sweet and Savory Twist on Classic Fried Chicken
Elevate your fried quail game with this unique recipe that combines the sweetness of maple syrup with the earthiness of rosemary. This dish is perfect for a special occasion or a dinner party.
Ingredients:
– 12 quail, patted dry
– 1 cup buttermilk
– 1/2 cup maple syrup
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together buttermilk, maple syrup, salt, and pepper.
2. Add the quail to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat the oil in a deep fryer to 350°F (175°C).
4. Remove the quail from the marinade, allowing any excess to drip off.
5. Dredge the quail in flour, shaking off excess.
6. Fry the quail for 3-4 minutes or until golden brown and cooked through.
7. Drain on paper towels and sprinkle with chopped rosemary.
8. Serve immediately.
Cooking Time: 20-25 minutes
Fried quail nuggets with spicy dipping sauce
Elevate your snack game with these bite-sized quail nuggets, crispy fried to perfection and served with a spicy dipping sauce that will leave you wanting more.
Ingredients:
– 12-16 quail pieces (about 1 pound)
– 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
– Spicy dipping sauce (see below)
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 piece into 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.
5. Fry quail nuggets for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
Spicy Dipping Sauce:
– 1/2 cup mayonnaise
– 1/4 cup sriracha sauce
– 1 tablespoon lime juice
Mix all ingredients together in a bowl. Serve with fried quail nuggets.
Cooking Time: 12-15 minutes
Five-spice fried quail with hoisin sauce
Elevate your poultry game with this Asian-inspired recipe that combines the rich flavors of five-spice and hoisin sauce.
Ingredients:
– 4 quails, patted dry
– 2 tbsp vegetable oil
– 1 tsp five-spice powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp hoisin sauce
– Fresh scallions, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together five-spice powder, salt, and black pepper.
3. Toss quails with the spice mixture until evenly coated.
4. Heat vegetable oil in an oven-safe skillet over medium-high heat. Add quails and sear for 2-3 minutes on each side, or until browned.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until cooked through.
6. Brush hoisin sauce over the quails during the last minute of baking.
7. Garnish with chopped scallions, if desired.
Cooking Time: 18-20 minutes
Buttermilk fried quail with hot honey drizzle
Elevate your meal with this delectable Buttermilk Fried Quail with Hot Honey Drizzle recipe. Crispy fried quail meets tangy and sweet hot honey for a match made in heaven.
Ingredients:
– 12 quail, rinsed and patted dry
– 1 cup buttermilk
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Hot honey (store-bought or homemade)
Instructions:
1. In a shallow dish, whisk together buttermilk, flour, paprika, garlic powder, salt, and pepper.
2. Add quail to the marinade, cover, and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a deep frying pan to 350°F (175°C).
4. Remove quail from marinade, letting excess liquid drip off.
5. Fry quail in batches until golden brown, about 5-7 minutes per batch.
6. Drain on paper towels and serve hot with Hot Honey Drizzle.
Cooking Time: 20-25 minutes
Fried quail with smoked paprika and garlic
This recipe combines the rich flavor of quail with the deep smokiness of smoked paprika and pungency of garlic, making for a truly savory dish. Perfect as an appetizer or main course, this fried quail is sure to impress.
Ingredients:
– 4-6 quail
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the quail under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, smoked paprika, garlic, salt, and pepper.
4. Stuff each quail with the spice mixture, making sure they’re evenly coated.
5. Dredge the quailed in flour, shaking off excess.
6. Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat. Fry quail for 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove from oil, place on a paper towel-lined plate to drain excess oil.
Cooking Time: About 12-15 minutes total
Cornmeal-crusted fried quail with jalapeño mayo
Cornmeal-Crusted Fried Quail with Jalapeño Mayo
A twist on traditional fried quail, this recipe adds a crunchy cornmeal crust and a spicy kick from jalapeño mayo. Perfect for adventurous eaters looking to elevate their poultry game!
Ingredients:
- 4-6 quail pieces
- 1 cup cornmeal
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon buttermilk
- Jalapeño mayo (see below)
- Olive oil for frying
Instructions:
- In a shallow dish, mix together cornmeal and panko breadcrumbs.
- In a separate dish, whisk together egg and buttermilk. Dip each quail piece into the egg mixture, then coat in the cornmeal mixture, pressing gently to adhere.
- Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry coated quail pieces until golden brown, about 3-4 minutes per side.
- Serve hot with jalapeño mayo (recipe below) for an added kick!
Jalapeño Mayo:
Combine 1/2 cup mayonnaise, 1 tablespoon chopped fresh cilantro, and 1-2 diced jalapeños in a bowl. Refrigerate until ready to serve.
Fried quail with orange and ginger glaze
Experience the perfect balance of crispy, savory, and sweet with this unique quail recipe. The combination of fried quail, sticky orange glaze, and spicy ginger will leave you craving more.
Ingredients:
– 12-15 quails, cleaned and patted dry
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup grated fresh ginger
– 1/4 cup orange marmalade
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, mix flour, cornstarch, and grated ginger.
3. Dip each quail in the mixture, shaking off excess.
4. Fry the quails in hot oil until golden brown, about 5 minutes per side.
5. While quails are still warm, brush with orange glaze (mix marmalade, soy sauce, and honey).
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Thai-style fried quail with sweet chili sauce
This recipe combines the crispy delight of fried quail with the spicy kick of sweet chili sauce, perfect for a flavorful and aromatic snack or appetizer. With its sweet and sour flavors, this dish is sure to satisfy your cravings.
Ingredients:
– 12-15 quails
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 cup sweet chili sauce (store-bought or homemade)
– Vegetable oil for frying
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, mix together flour, cornstarch, and panko breadcrumbs.
3. Dip each quail into the egg and then coat with the breadcrumb mixture, shaking off excess.
4. Fry the quails in batches until golden brown, about 5-6 minutes per batch.
5. Drain on paper towels and serve hot with sweet chili sauce for dipping.
Cooking Time: 20-25 minutes
Fried quail with truffle salt and parmesan
Elevate your quail game with this indulgent recipe that combines the crispy, savory goodness of fried quail with the earthy sophistication of truffle salt and nutty parmesan.
Ingredients:
– 12-16 quails
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 cup buttermilk
– Vegetable oil for frying
– Truffle salt, to taste
– Parmesan cheese, grated
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, and salt.
3. Dip each quail into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Fry the quails in batches until golden brown, about 5-7 minutes per batch.
5. Remove the quails from the oil and place on a paper towel-lined plate to drain excess oil.
6. Sprinkle truffle salt and grated parmesan over the fried quails.
7. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 15-20 minutes
Fried quail with bourbon-peach glaze
This recipe combines the rich flavor of fried quail with a sweet and tangy bourbon-peach glaze, creating a unique and indulgent dish perfect for special occasions.
Ingredients:
– 12-15 quail, rinsed and 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
– Bourbon-Peach Glaze (see below)
Bourbon-Peach Glaze:
– 1/4 cup peach preserves
– 2 tablespoons bourbon whiskey
– 1 tablespoon honey
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 quail for 5-6 minutes on each side, or until cooked through.
5. Meanwhile, whisk together bourbon-peach glaze ingredients in a small bowl.
6. Brush the glaze over the fried quail and serve immediately.
Cooking Time: Approximately 15-20 minutes for frying, plus additional time to prepare glaze.
Fried quail with herb-infused brown butter
Fried Quail with Herb-Infused Brown Butter Recipe
Summary: This recipe combines the richness of brown butter with the delicate flavor of quail, all wrapped up in a crispy fried package.
Ingredients:
– 4 quail, cleaned and patted dry
– 2 tablespoons brown butter (see below for herb-infused brown butter recipe)
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs, beaten
– Vegetable oil for frying
Herb-Infused Brown Butter:
– 8 tablespoons unsalted butter
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together flour, paprika, salt, and black pepper.
3. Dip each quail in the beaten eggs and 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 the quail until golden brown, about 5-7 minutes per side.
5. Remove the quail from the oil and place on paper towels to drain excess oil.
6. Serve each quail with a pat of herb-infused brown butter (see below).
Cooking Time: About 20-25 minutes.
Summary
Discover new heights of flavor and sophistication with these 18 crispy fried quail recipes. From Southern-style buttermilk fried quail to Spicy Korean fried quail with gochujang glaze, each dish offers a unique twist on this classic comfort food. Other mouthwatering options include garlic and herb crusted fried quail, honey-glazed fried quail with sesame seeds, and Thai-style fried quail with sweet chili sauce. Whether you’re looking for a bold, spicy kick or a subtle, aromatic flavor, there’s something for everyone in this collection of gourmet fried quail recipes.