Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
These Southern Fried Quail are straight out of my experience growing up in rural South Georgia from the 1950s through the early 70s. It was a completely different world from today.
Granted, we were somewhat isolated in our little corner of the state. There was one small town (pop. about 2,000), and the rest of the citizens were widely scattered throughout the many farms in the county.
There were no cell phones, no computers, no video games. We got three television channels, and then only if the antenna was positioned just right. Life was slower, much more mellow, and there was time. Time to share with family and friends. Time to relax. And time to just play.
— This post was originally published on January 14, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Fresh or frozen whole quail, flour, oil
Skill Level: Easy
What You’ll Like About This Recipe
- There are only 5 ingredients, and it takes less than 30 minutes to prepare.
- The Southern dinner table experience! Traditionally, deep fried quail is eaten with your fingers, so hold the utensils and dig in.
- Deep frying quail makes these little birds crispy on the outside and cooked to perfection on the inside.
- Quail tastes similar to dark meat chicken. It isn’t nearly as gamey as other wild birds.
Living Closer to Nature
I’ve written before about how we spent long, hot summers gathering everything possible from the garden and freezing or canning it to use during the winter. Back then, in our little corner of the world, people grew much of what they ate. There were always peas to be picked and shelled. Butterbeans, too.
We’d snap, blanch, and freeze green beans. And the same for squash. Summer was also the time for making pickles. Bread and butter pickles were always my favorite.
And, of course, the always dreaded corn shucking. That wasn’t my favorite because you had to do it outside, where the heat and mosquitoes tormented you until your task was finished.
Hunting and Fishing
Besides gardening and growing vegetables, people raised their own cows and pigs, and they also hunted and fished. All the men in my family were hunters and fishermen, and they kept our tables and freezers supplied with fish, game, and birds year-round.
We had a steady supply of catfish, bream, and trout, along with venison, dove, and quail. Quail was my favorite of the wild game because they had less of that gamey taste.
A while ago, I started craving some deep-fried quail. It had been years since I’d had any, and since we don’t have as many hunters in the family now, I started looking around for a source. To make a long story short, I finally found farm-raised quail at Whole Foods.
Let me tell y’all something – quail are not inexpensive when you purchase them at Whole Foods. Whew! There was some sticker shock, for sure! And to think, we used to have this classic Southern recipe for the cost of a few shotgun shells.
Ingredient Notes
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- Fresh or Frozen Quail – If you’re lucky enough to live in an area where hunters still take to the woods to shoot game birds, you’ll be able to enjoy really fresh, wild quail. Otherwise, look for them in the frozen meats or ask your grocer to order some for you.
- Flour – Plain, all-purpose flour for dredging the birds.
- Peanut Oil – I typically use peanut oil for frying because it has a high smoke point.
- Salt and Pepper – Will enhance the delicate flavor of the quail meat, making the natural flavors shine.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 223 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Southern Fried Quail
Prepare the Quail
- Rinse the quail and pat dry thoroughly with paper towels.
- Generously season each bird with salt and pepper, both inside and out.
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Dredge the Quail in Flour
- Place the seasoned quail in a pan or bowl and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
Heat the Oil and Fry the Quail
- Meanwhile, in a well-seasoned black iron skillet, heat the oil. You’ll want the oil to a depth of about 1 inch for frying the quail.
- Bring the oil to frying temperature (about 325°F) over medium-high heat.
- Add the prepared quail to the hot oil and fry, turning occasionally, until golden brown all over. If you’re frying a larger quantity, you’ll need to cook them in batches so as not to crowd the pan.
- Remove to a paper towel-lined baking pan or plate to drain.
Recipe Tips
- Make sure you thoroughly pat dry the quail so that the flour will stick well and any excess water won’t make the oil pop.
- Do season them well with salt and pepper. If you want to try changing the seasoning, feel free. I’ve given you the traditional seasonings and methods here.
- For an even crispier skin, once the birds are seasoned and coated in flour, set them on a wire rack long enough for the flour to absorb any remaining moisture. About 15 minutes is all you need.
- Make sure there is at least 1 inch of peanut oil in the skillet, and it reaches temperature before submerging the birds. For the best results, make sure the oil reaches 325 degrees.
- Depending on the size of your skillet, you may need to fry in batches to avoid overcrowding the pan.
Serving Suggestions
The beauty of fried quail is that they can be served with any starchy side dish and vegetables. Think about what Southern fried chicken is traditionally served with for ideas.
- Around the holidays, serve with sweet potato casserole and a fresh roasted vegetable.
- For something lighter, serve it alongside my summertime pasta salad.
- My favorite way to serve fried quail is with a generous portion of cheese grits and roasted asparagus on the side. The quail make a lovely presentation placed on top of the grits on a decorative serving platter.
Storing Leftovers
Store cooled fried quail in an airtight container for 3 to 4 days in the refrigerator. This recipe is best served freshly cooked. If you must reheat, do so in a low oven (about 250 degrees) for no more than 15 minutes. Keep in mind the texture will not be exactly the same. You can also reheat in an air fryer. Freezing is not recommended as the fried flour coating simply will not hold up.
Questions About Deep Fried Quail
Some people say it tastes similar to duck, but I think it’s almost the same flavor as dark meat chicken. I suppose it would be fair to say that its flavor is sort of a cross between duck and chicken.
It depends on the size of the bird, but in general, I’d serve 3 or 4 per person as a main dish or one as an appetizer.
Since quail are similar in appearance and taste to chicken, you can serve anything you’d normally pair with fried chicken.
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Recipe
Southern Fried Quail
Ingredients
- 8 whole quail
- Salt
- Black pepper
- 1 cup All-purpose flour
- 2 cups Peanut oil for frying
Instructions
- Rinse the quail and pat dry thoroughly with paper towels.8 whole quail
- Generously season each bird with salt and pepper both inside and out.Salt, Black pepper
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.1 cup All-purpose flour
- Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.2 cups Peanut oil
- Bring the oil to frying temperature (about 325) over medium-high heat.
- Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
- Remove to a paper towel lined plate to drain.
Notes
- Make sure you thoroughly pat dry the quail so that the flour will stick well and any excess water won’t make the oil pop.
- Serve with anything you’d normally pair with fried chicken. You can make the meal as casual or fancy as you want.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I don’t comment on the work of others but you and I grew up just a like, sorry about GEORGA, I grew up on a farm down on tha coast in LA.
You got tha recipe bout right, I learned it from 8 Anuts, a grandmother and a French Traind Mother… yes I followed in her footsteps.
We did our birds simply in Cast Iron with a pan gravy over regular JIM DANDY GRITS and BISCUITS…usually for 15 to 18 folks.
Thanks for bringing back some beautiful memories.
Chef Tino
delicious! thanks for sharing! BTW- try adding a few seasonings to the flour too! I like adding tablespoons of garlic powder, black pepper (fresh ground), and smoked paprika to the flour, mixing it thoroughly, and then sprinkling it all over the birds. Yes, it will work for chicken too! Happy Cooking!
Darn tooting that was some good a—s Bird.
Thanks.
I really like this quail recipe and I also enjoyed everyone’s comments.
I’m from the south and this “Southern Delicacy Recipe” was very interesting to me.
Keep up the great work!
Derrell Cook
Buena Vista, Ga.
31803
I am SOLD! I’m cooking some quail tomorrow and this is just what I was looking for! I have everything I need already… even the peanut oil!
I dont know if you grew up in Moultrie (I did) but it sure sounds like the same place. Fond memories… fried quail, fried bream, fried dove, even fried squirrels (a bit tough but really good)! Sweet tea or Coke (Coke= Coca~Cola/Pepsi/RC/Nehi/Dr. Pepper… all soft drinks were Cokes)
I subscribed.
Thank you SO much!
JB