2 boneless quail 1 cup buttermilk 2 cups all-purpose flour 1 tablespoon each: garlic powder, chili powder and paprika 1 teaspoon each: cayenne pepper, salt and black pepper Oil for deep-frying (peanut oil preferred)
Marinate quail in buttermilk 15 minutes in a glass container or plastic bag.
In a small bowl, thoroughly combine flour, garlic powder, chili powder, paprika, cayenne, salt and black pepper; set aside.
Heat oil in a deep-fryer or Dutch oven to 375 degrees. Remove quail from buttermilk and place in flour mixture, turning to coat well. Fry in oil about 8 minutes. Remove and drain on paper towels. Cut in halves.