Country Fried Quail

"The recipe states that it serves 6, but not in my house...six quail would just be an appetizer. Of course, the recipe can be doubled easily to feed hungrier appetites."
photo by Najma masood photo by Najma masood
photo by Najma masood
Ready In:


  • 6 quail, cleaned and split down the back
  • 14 cup flour
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • oil (for frying)
  • 3 tablespoons flour
  • 1 cup water (or 1/2 c milk and 1/2 c water)
  • 12 teaspoon salt


  • Spread the quail open and pat dry with paper towels.
  • Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
  • Dredge the quail in the seasoned flour.
  • Pour oil to 1/4" depth in the skillet and heat.
  • Add the floured quail to the oil when it's hot and brown on both sides.
  • Remove the quail from the skillet.
  • Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
  • Add to the drippings in the skillet and stir to combine.
  • Add the quail back in the skillet.
  • Add enough water to come halfway up the quail.
  • Cover and reduce the heat to low.
  • Simmer for 30 minutes or until the quail is done and the gravy has thickened.

Questions & Replies

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  1. microgal56
    Great recipe for my first time preparing/eating quail. Flavorful and easy to make. However, I wasn't sure how to 'split them down the back', so I just used the breast meat - followed the rest of the directions exactly, and it turned out really good. I will keep this on file with my other 'favorite' recipes.
  2. schmme
    Followed directions just as written, delicious! Thanks so much for sharing!
  3. Kotiaumliti from Fi
    My first time and this was so great!! Thank you for the recipe!
  4. revans48
    Very easy recipe to follow, and yum yum good!! Thanks, Rita Evans
  5. bgdawg995
    It was the first time I have ever eaten, let alone prepared quail! Easy to make--a bit on the greasy side, so I could not get the full taste of the meat. I love this website and thanks for this recipe!!



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