Fried Quail with Spicy Salt

Crispy, golden, and bursting with bold flavors, Fried Quail with Spicy Salt is the ultimate show-stopper for adventurous food lovers. This elevated fried chicken alternative features tender, marinated quail soaked in buttermilk for juiciness and dredged in a perfectly seasoned, crunchy coating. The highlight? A mouthwatering spicy salt blend, combining sea salt, crushed red pepper flakes, and fragrant five-spice powder for an irresistible kick. Quickly fried to perfection and garnished with fresh parsley and zesty lemon wedges, this recipe transforms a simple dish into an unforgettable culinary experience. Perfect for special occasions or weekend indulgence, this Fried Quail recipe is a must-try for those seeking crispy fried delights with a spicy twist.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 whole Quail
• 240 ml Buttermilk
• 240 g All-purpose flour
• 60 g Cornstarch
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 1 L Oil for frying
• 2 tsp Sea salt
• 1 tsp Crushed red pepper flakes
• 0.5 tsp Five-spice powder
• 0.5 tsp White pepper
• 2 tbsp Chopped fresh parsley (for garnish)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

Rinse the quails under cold water and pat them dry with paper towels. Use kitchen shears to cut each quail in half along the breastbone and backbone, if desired, for easier frying.

Step 2

Place the quail halves in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or up to 4 hours, to tenderize the meat.

Step 3

In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.

Step 4

Heat the oil to 175°C (350°F) in a deep fryer or large, heavy-bottomed pot. Ensure the oil is deep enough to fully submerge the quail halves.

Step 5

Remove the quail from the buttermilk, allowing any excess to drip off, and dredge each piece thoroughly in the flour mixture. Shake off any excess coating.

Step 6

Fry the quail in batches to avoid overcrowding the pan, cooking for about 4-5 minutes per side or until golden brown and fully cooked (165°F/74°C internal temperature). Remove from the oil and place on a wire rack or paper towels to drain.

Step 7

While the quail is cooling slightly, mix the sea salt, crushed red pepper flakes, five-spice powder, and white pepper in a small bowl to create the spicy salt seasoning.

Step 8

Sprinkle the spicy salt generously over the fried quail, ensuring even coverage.

Step 9

Garnish with chopped parsley and serve immediately with lemon wedges on the side for squeezing.

Nutrition Facts

Serving size	1632.6 grams (1632.6g)

Amount per serving	% Daily Value*
Calories	9880

Total Fat 1011.80g	1297%
Saturated Fat 148.10g	740%
Polyunsaturated Fat 0.50g
Cholesterol 27mg	9%
Sodium 6108mg	266%
Total Carbohydrate 262.70g	96%
Dietary Fiber 12.00g	43%
Total Sugars 16.00g
Protein 34.90g	70%

Vitamin D 129IU	644%
Calcium 383mg	29%
Iron 13mg	74%
Potassium 886mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.4%

Protein: 1.4%

Carbs: 10.2%