Directions

1. Combine half of the buttermilk with seasoned salt, hot sauce and garlic in a large bowl. Stir to blend. Add quail to buttermilk mixture and refrigerate for 4 - 24 hours.

2. Add flour to a large bowl. Add the remaining buttermilk to a medium bowl.

3. Working with only a couple of pieces at a time, remove the quail from the buttermilk mixture and place it in the flour. Coat the quail with flour. Remove the quail and shake off excess flour. Dip the quail in the buttermilk then place back in the flour. Coat quail again, remove and shake off excess flour. Repeat until all quail is coated.

4. Place the coated quail on a large wire rack or tray. Allow the quail to rest in the refrigerator 30 minutes. This helps the batter stick to the quail after frying.

5. In a heavy pot heat about 3 inches of oil to a temperature of 325°F. A frying/candy thermometer is helpful in achieving the right temperature. If the oil is too hot the batter will burn and if it is too cold the batter will absorb too much oil and be soggy.

6. Add the quail to the hot oil in small batches. Fry until quail is golden brown and begins floating on the surface, about 5 - 7 minutes. Remove quail from the oil and drain on paper towels.