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Buttermilk Fried Quail Legs


  • 1 pkg. quail legs about 20 to package
  • 1 c. buttermilk
  • 1 tsp. sea salt
  • Seasoned flour:
  • 1 c. all purpose flour
  • 1/2 c. cornstarch
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp. black pepper
  • 1/4 tsp. smoked paprika
  • 1/8 tsp. ground turmeric
  • 1/2 c. all purpose flour for dredging
  • vegetable oil for frying
  • Jalapeno Gravy:
  • 1 Tbsp. bacon fat
  • 2 Tbsp. flour
  • 1 fresh jalapeƱo chopped fine
  • 1/2 tsp. chili powder
  • 2 c. milk
  • 1 tsp. salt
  • 1/4 tsp. black pepper


  1. Put the quail leg quarters in bowl and add 1/2 cup of the buttermilk and salt. Mix and turn to cover the quail with the milk. Cover and refrigerate 2 to 4 hours.
  2. 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.