Savory Country Fried Quail

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Quail is treasured for its succulent texture and flavor. Perhaps the most delicious fowl among all poultry in North America, this Savory Country Fried Quail recipe will definitely leave you satisfied and wanting more again soon!

Savory Country Fried Quail

(Photo Attributed to Author: Stewart Butterfield)

Savory Country Fried Quail Recipe-


(makes 6 servings, but if you are hungry, only 2 or 3 servings. Double or triple the amounts for hungry diners!)

  • 6 whole quail, cleaned and split down the back
  • 14 cup all-purpose flour
  • 1 tsp. salt, plus 1/2 tsp. salt
  • 12 tsp. pepper
  • 3 tbsp. whole wheat flour
  • 1/2 cup good quality, dry red wine (suggest Merlot or Shiraz)
  • 1/2 cup whole milk
  • scallion-infused olive oil (for frying)
  1. Wash the quails in fresh water, inside and out; split and spread them open, chop them into halves, and pat dry with cloth or paper towels.
  2. Combine the 1/4 cup of all-purpose flour, 1 tsp. salt and 1/2 tsp. pepper in a large, wide-bottomed bowl.
  3. Dredge the quail through the seasoned flour, making sure they are well coated all over.
  4. Pour the oil to 1/4″ depth in a large, heavy duty skillet, and bring the flame to medium-high.
  5. Add the seasoned-floured quail into the skillet when it is sizzling hot, and fry until the meat is well browned on all sides. Remove the meat from the skillet, transfer to a bowl, and set aside for now.
  6. In another mixing bowl, combine the 3 tbsp. of whole wheat flour, milk and water, and 1/2 tsp. salt.
  7. Add and stir this mixture into the drippings in the skillet and combine well.
  8. Bring the flame up to a lively simmer, then add the quail back into the skillet.
  9. Add and stir in enough water to come halfway up the quail quarters.
  10. Cover the skillet, adjust flame to maintain a gentle simmer, and cook for about half an hour, or until the quail is fork tender and the gravy has thickened.
  11. Serve your Savory Country Fried Quail while nice and hot.

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