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Southern Pan-Fried Quail with Grits

 Southern Pan-Fried Quail with Grits
Growing up in Tennessee, Southern or Country-Fried Chicken was a staple in our home. It wasn't until I moved to South Carolina that I was introduced to quail and discovered different ways to prepare it. —Athena M. Russell, Florence, South Carolina
8 ServingsPrep: 40 min. + marinating Cook: 25 min.


  • 1-1/2 cups buttermilk
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 8 split and flattened quail (4 ounces each), thawed
  • 1 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup canola oil
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups heavy whipping cream
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • GRITS:
  • 1 cup uncooked old-fashioned grits
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 bacon strips, cooked and crumbled, optional

2 of 2

Southern Pan-Fried Quail with Grits (continued)

Ingredients (continued)

  • 2 green onions, thinly sliced, optional


  • In a large resealable plastic bag, combine the buttermilk, 1/2
  • teaspoon each salt and pepper. Add the quail; seal bag and turn to
  • coat. Refrigerate for 1 hour. Drain and discard marinade.
  • In a shallow bowl, combine the flour, onion powder, garlic powder,
  • cayenne and remaining salt and pepper. Coat quail with flour
  • mixture.
  • In a large skillet, cook quail in oil in batches over medium heat for
  • 4-6 minutes on each side or until a meat thermometer reads 165°.
  • Drain on paper towels. Remove to a serving platter and keep warm.
  • For gravy, stir flour into pan drippings until blended; cook and stir
  • for 4 minutes or until golden brown. Gradually add the cream, broth,
  • salt and pepper. Bring to a boil; cook and stir for 2 minutes or
  • until thickened.
  • Meanwhile, prepare grits according to package directions. Add the
  • cream cheese, cream, salt and pepper. Cook and stir until cream
  • cheese is melted and grits are heated through. Serve with quail and
  • gravy; sprinkle with bacon and green onions if desired. Yield: 8
  • servings.