- 12 Quail
- 1 pint buttermilk
- 1 1/2 c. self-rising flour
- 1 tsp. lemon zest
- 2 c. canola oil
- salt and pepper to taste
Place the quail in a large bowl. Pour the buttermilk over them and let soak for 1 hour. Combine the flour, lemon zest, salt and pepper in a second large bowl. Roll the birds in the mixture. Heat the oil in a deep skillet. Fry the quail in the hot oil until golden brown.
