Southern Fried Quail

Rinse the quail and pat dry thoroughly with paper towels. Generously season each bird with salt and pepper both inside and out. Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.

Meanwhile, in a well-seasoned black iron skillet, bring enough oil for frying up to temperature. You’ll want oil to a depth of about 1-inch. Add prepared quail to the hot oil and fry, turning occasionally until golden brown all over.

Remove to a paper towel-lined plate to drain. My favorite way to serve this is atop a ladle of cheese grits with roasted asparagus on the side.