• 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.

 

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