🍗 “Cajun Fried Quail: Small Bird, Big Flavor”
“Tiny legs. Huge crunch. Southern attitude.”

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🔥 Cajun Fried Quail
🧂 Ingredients:

• 4 whole quail, cleaned and butterflied (they’re like chicken wings with ambition)
• 1 cup buttermilk (for tender vibes)
• 1 tbsp hot sauce (because we’re not here for bland)
• 1 cup all-purpose flour
• ½ cup cornmeal (for that extra crunch-crackle)
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• Oil for frying (peanut or vegetable go high-smoke or go home)
  👀 Joke break:
  Why did the quail join the jazz band?
  Because it had mad drumsticks! 🥁
  👨‍🍳 Directions:

1. In a bowl, mix buttermilk and hot sauce. Add your quail and let those little birds soak up the goodness for at least 2 hours, or overnight if you’re planning greatness.
2. In another bowl, combine flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and pepper. Shake it like you mean it.
3. Remove quail from marinade, letting the excess drip off, then dredge in your seasoned flour mix. Pat it on give those birds a crunchy coat of armor.
4. Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).
5. Fry quail in batches for 3–4 minutes per side, until golden brown and screaming crispy. Don’t overcrowd give them room to shine.
6. Drain on a wire rack (or paper towels, if that’s your vibe).
7. Serve hot with lemon wedges, hot sauce, or over a fluffy biscuit if you’re feeling extra Southern.
   💬 Joke break:
   What’s a quail’s favorite movie genre?
   Anything fowl-m noir. 😎

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✨ Serving Tips:
Pair with dirty rice, spicy slaw, or even a sassy comeback if someone says, “Is that a tiny chicken?”
This isn’t just fried poultry. It’s quail with flair.

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