Combine all the seasonings with the flour. Put the 1/2 c. all purpose flour (for dredging) in one dish, the buttermilk in a second dish and the seasoned flour mixture into a third dish. Remove a couple of the quail leg/thigh from the buttermilk and put into the plain flour making sure it is covered with flour. Shake off the leg a little and then add to the buttermilk that you have put into a second dish and then drop into the seasoned flour and turn to coat. Put these on a rimmed cookie sheet. Continue with the remaining quail legs and then refrigerate the breaded legs for about 30 minutes.